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Mia Breznau
By Mia Breznau

Vegan Pistachio Macarons

41 steps
Prep:1hCook:40min
These are my Vegan Pistachio Macarons, made using the French method, filled with Vegan Pistachio Buttercream.
Updated at: Thu, 17 Aug 2023 12:17:41 GMT

Nutrition balance score

Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
8
Low

Nutrition per serving

Calories115 kcal (6%)
Total Fat6.3 g (9%)
Carbs13.7 g (5%)
Sugars12 g (13%)
Protein2 g (4%)
Sodium8.9 mg (0%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet

Instructions

Instructions

Step 1
Gather all of your materials before starting to make macarons. Measure out all ingredients. Line two baking sheets with silicon mats. And fit a large piping bag with a round tip. You want everything ready to go when you need it.
Step 2
Sift almond flour, pistachio flour, and powdered sugar. Set aside.
Step 3
Place the aquafaba in the bowl of a mixer.
Step 4
Start whipping on low speed for about 1 minute, once it starts to foam up, add cream of tartar.
Step 5
Whip for another minute, until it starts getting white and thick like soup.
Step 6
At this point, raise speed to high, start to add granulated sugar, slowly, a bit at a time.
Step 7
Continue to whip until the aquafaba achieves stiff peaks.
Step 8
The whole whipping, from beginning to end, should last about 10 minutes.
Step 9
Add sifted dry ingredients to whipped aquafaba. Start folding with a spatula slowly. Add food coloring at the beginning of the macaronage, if using any.
Step 10
Fold forming a letter J with the spatula.
Step 11
You will fold until the batter is flowing slowly but effortlessly off the spatula. To test it out, you can grab a teaspoon of batter and place it on a baking sheet, watch how it behaves for 1 minute. If the batter smooths out the top, it means you are ready to go. If batter forms a pointy tip, you have more folding to do. But be very careful. You also don’t want to overfold. Just fold a couple more times, and test again.
Step 12
I’ll reinforce that you really don’t want to over fold the batter, so always stop before that happens, and then keep folding and testing as you go.
Step 13
This is a very important part of making macarons, and telling if the batter is ready is a skill that comes with a lot of practice. Vegan macaron batter will very easily become over mixed!
Step 14
My favorite way of testing is to grab a spatula full of batter and hold it over the bowl. And then, watch how the batter falls off the spatula. If it keeps falling non stop, but still slowly, I know the batter is ready. If the batter stops falling off the spatula while there is still quite a bit of batter in the spatula, I know it needs to be folded longer.
Step 15
Transfer batter to the piping bag.
Step 16
Pipe 1 1/2” circles on a baking sheet lined with silicon mat. I usually use 2 sheets. This will depend on how big you pipe your macarons.
Step 17
Slam the trays against the counter to release air bubbles.
Step 18
Use a toothpick to pop any remaining bubbles.
Step 19
Let trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron gently with your finger.
Step 20
Pre-heat oven to 285 Fahrenheit.
Step 21
Bake each tray separately.
Step 22
Remember to rotate the tray every 5 minutes, to ensure even baking.
Step 23
Bake for a total of 20 minutes, or until the macarons are easily coming off the silicon mat.
Step 24
Baking time might vary depending on your oven.
Step 25
Let macarons cool down before filling.

Vegan Pistachio Buttercream

Step 26
Place butter in the bowl of an electric mixer. Cream for 1 minute until fluffy.
Step 27
Add pistachio flour and powdered sugar. Cream for another minute until smooth.
Step 28
Add vanilla.
Step 29
If mixture seems too stiff, add a tiny amount of the milk of your choice, about 1/2 teaspoon. If mixture seems too runny, add a bit more sifted powdered sugar. Adjust accordingly until you obtain the desired consistency.

Pistachio Flour

Step 30
To make the pistachio flour, grind about 1 cup of pistachios in the food processor. I use a small food processor, as it works best with this amount of nuts.
Step 31
However, you have to be extremely careful not to over process the mixture, otherwise the pistachio starts to turn into a paste, as you grind it out and it releases oils. You want this mixture to be dry.
Step 32
Once you’ve processed it, sift this mixture to obtain the dry powdered pistachio flour.
Step 33
Place the bigger crumbs back in the food processor and briefly process them to obtain more flour. Sift out the big pieces.
Step 34
You will use 1/4 cup of pistachio flour in the recipe for the shells and another 1/4 cup for the Vegan Pistachio Buttercream Filling.
Step 35
Remember to process the nuts just enough not to form a paste. The pistachio flour needs to have the same consistency as the almond flour does. You will have some big pieces of ground pistachio left back in your sifter, I used those big crumbs of pistachio to top the white chocolate drizzle after the macarons were assembled, for a cute decoration.
Step 36
It will also be fine to have bigger pistachio pieces to make the buttercream, but when it comes to making the macaron shells, you really don’t want any bigger pieces in there.

To assemble

Step 37
Place pistachio buttercream in a piping bag.
Step 38
Pipe a dollop of buttercream on top of half of the shells. Top with another shell.
Step 39
You can drizzle some vegan white chocolate on top of the macarons and sprinkle some chopped pistachios, I also sprinkled some crumbled dried rose petals for an extra touch.
Step 40
Let macarons mature in the fridge overnight before serving. Preferably, I like to let my vegan macarons mature for 48 hours, actually. It makes them much softer.

Storage

Step 41
Macarons will store really well in the fridge for up to 5 days, or in the freezer for up to 2 months.
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