Sunday, 30 September 2012

Vegan Macaroons...Kind Of

So I've been struggling to come up with pretty "high tea" type vegan food I can serve at my wedding and I was desperate to have vegan French macaroons. After many failed attempts this is the best I could come up with. They don't really taste like macaroons but they are nice and for all intensive purposes they look the part :)

Vegan Macaroons...Kind Of


90g Egg replacer (I used Orgran's No Egg)
250ml cold water
1 tsp vanilla extract
125g icing sugar (sieved)
1/2 tsp agar agar powder (or pectin)
1 Tbls brown sugar
2 drops of colouring (optional)

For filling;

225g vegan butter (I used Nuttalex)
350g icing sugar
1 Tbls non-dairy milk (optional)
2 drops food colouring (optional)


Preheat oven to 130C and get two baking trays prepared with baking paper (and a whisper of olive oil or coconut oil spray).
In a large bowl place egg replacer, agar agar powder and water and beat on high for 5 minutes.
Add vanilla extract, colouring, brown sugar and icing sugar (1/3 at a time) and beat for a further 5 minutes.
Pipe mixture on the baking trays in small rounds and bake for 2 hours.
If you prefer them a bit softer only bake for 1.5 hours.
(I've had feedback that this is a bit long so try for an hour and see how they look, mine were too soft at that point but it will depend on your oven).
Let cool on tray before adding filling.
Use a butter knife to gently smooth filling onto flip side of macaroon and place second macaroon on top.

For filling;

In a large mixing bowl add the vegan butter (at room temperature) and sifted icing sugar and beat until mixed.


  1. Hello, do I put the oil on the baking paper or on the baking tray?

    1. Hi Auggie!
      I just sprayed the baking paper but you could do both and it wouldn't hurt :)

    2. Thanks. I never used the spray, the parchment paper worked just fine. This was a great recipe. The actually cookie was really tart and the filling was sweet so they balanced each other well. I would adjust how long it is baked it for though because they came out really crunchy. I'm also going to try the recipe using Honeyville Almond Flour to see if it has more of a French macaroon flavor.

    3. Great, glad they worked out for you! I'll decrease the time on the recipe.

      I tried a bunch of different ways to get them to be more macaroon-like including using almond meal and had not joy so please let me know if you find a winner!

  2. Hi, i'm from mexico and i want to do this but i couldn't find the egg replacer, can i use anything else? thanks :)

  3. Hi Mikami, I'm sorry you can't get egg replacer there...that's terrible! I'm sure one of the companies (EnerG, Orgran No Egg Red Mill's Egg Replacer or The Vegg) would ship to Mexico - try Amazon!
    Their ingredients are "Potato starch, tapioca flour, calcium carbonate, citric acid, vegetable gum" so you could make it yourself or you could just use an egg substitute like flax or xanthan gum? I've never done it that was so I'm not sure how they would turn out.
    Here is something from the PETA website;
    • 1 egg = 2 Tbsp. potato starch
    • 1 egg = 1/4 cup mashed potatoes
    • 1 egg = 1/4 cup canned pumpkin or squash
    • 1 egg = 1/4 cup puréed prunes
    • 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
    • 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
    • 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again