Basic Vegan Macaron Shells

Considering the amount of macarons
I got to sink my teeth into last year, (literally so many, I started in March and kinda didn't stop...), I was very much overdue another one of these delicious, little French treats! 

It is ridiculous how happy I am to have found a vegan french macaron recipe!!!

So if your sweet tooth is aching for some sugar try my recipe below for some

Basic Vegan Macaron Shells

Basic Vegan Macaron Shells


1/2 Cup Cane or Golden Caster Sugar
1 Cup Almond Flour
1/2 Cup Icing Sugar
Liquid from one 15oz can of Chickpeas
(Optional) 1 tbsp Blueberry juice
(Optional) 1/4 Cup Raw Cacao Powder


1. Bring the Chickpea Liquid to the boil then lower the heat slightly and leave the simmer for 10mins.

2. Pour out the liquid into a bowl and whisk for about 2mins so that it is frothy.

3. Add the Cane/Caster Sugar and whisk for about 5mins to a meringue-like texture that forms stiff, shiny peaks.

4. Fold in the Almond flour and Icing Sugar.
*If you don't have almond flour, you can roast raw almonds for 5mins at a low temperature then blend them into a powder.

 5. Add the Cacao Powder and Blueberry juice (- obtained by heating a handful of Blueberries in a pan over low heat, then passing through a strainer)

 6. Scoop the mixture into a piping bag and pipe vertically onto a lined tray, equal sizes and equal spaces apart.

7. Smack the tray onto a flat surface a few times (this releases some air) and let them sit for 45mins - 1 hour

- Preheat oven to Fan 80 C / 95 C / Gas Mark 1/4
. Bake for 30 minutes.

Et Voilà!
Once theyre done, you can add a filling of your choice, or just leave them as is, they taste bloody good either way!




  1. Yup, I totally have a sweet teeth, Vansha! And now I even can enjoy some delicious pastry without regretting afterwards. Thank you! ;)

    xoxo Ira