Pistachio Matcha Macarons
If there’s one baked treat we all want to make but struggle to, it has to be the humble macaron. This recipe helps to simplify things.
Vegan Macaron Shells
- 110 grams of almond flour
- 110 grams of powdered sugar
- 75 grams aquafaba
- 1/4 tsp cream of tartar or xantham gum
- 66 grams of granulated sugar
- 1-2 tbsp matcha powder
- Green food colouring
Vegan pistachio cream filling
- 2 tbsp vegan butter or margarine
- 1/2 cup pistachio butter (Buttanutt spreads)
- 2 cups powdered sugar
Vegan Macaron Shells
- Gather all of the ingredients before starting to make the macarons. Measure out the almond flour, powdered sugar, aquafaba, cream of tartar, and granulated sugar.
- Line two baking sheets with silicone mats or parchment paper, and fit a large piping bag with a round tip
- Sift the almond flour, powdered sugar and matcha together. Set aside. Place the aquafaba in the bowl of a mixer.
- Start whipping on low speed and add the cream of tartar. Whip for about 30 seconds, until the aquafaba starts getting white and thick.
- Raise the speed to medium and continue to whip for another minute or so, until you are able to see streaks left by the whisk on the aquafaba
- At this point, raise the speed to high, and start to add the granulated sugar, slowly, a bit at a time.
- Continue to whip until the aquafaba achieves stiff peaks.
- The whole whipping, from beginning to end, should last about 10 minutes. It might take more or less time depending on your mixer, and on the aquafaba. If I am using my hand mixer, the whipping time can even take about 20 minutes.
- Stop whipping when the peaks are shooting straight up, add the sifted dry ingredients to the whipped aquafaba. Start folding with a spatula slowly.
10. Add food colouring at this point, if using any. Fold the batter forming the nr 8.
11. Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula. When it comes to vegan macarons, the folding time is very very brief. You are basically just looking to incorporate the dry ingredients with the meringue.
- Transfer the batter to the piping bag. Pipe on a baking sheet lined with a silicon mat or parchment paper, and add some macron mixture to the bottom so the paper sticks.
13. Slam the trays against the counter to release air bubbles, and use a toothpick to pop any remaining bubbles.
- Let the shells rest for 60-90 minutes until the shells are dry. Test this by touching a macaron gently with your finger. Depending on humidity levels and weather, it might take longer or less time for your macarons to dry.
15. Preheat the oven to 150 degrees Celsius. Bake each tray separately, one tray at a time.
16. Bake for a total of 18-20 minutes, or until the macarons are easily coming off the silicon mat.
17. Baking time might vary depending on your oven, the consistency of the batter, and oven temperature.
- Try to wiggle a macaron, and if it doesn’t feel jiggly, you can remove them from the oven. Let the macarons cool down before filling.
- Cream all of the filling ingredients together until smooth, and scoop into a piping bag.