Vegan Macaron Shells

Vegan Macaron Shells


For step 1

  • 150 grams of sugar
  • 50 ml of water
  • Liquid coloring
  • 55 grams of Spix eggless whites


For step 2

  • 150 grams of powdered sugar
  • 150 grams of almonds
  • 55 grams of Spix eggless whites



Step 1

Start by making the Italian meringue. Bring the sugar, water and liquid coloring to the boil and heat to 120°C (use a candy thermometer). While the sugar is boiling, beat the Spix Eggless Whites in a standing mixer until stiff peaks form. 

Pour the hot syrup (120°C) very slowly into the machine. Avoid the whisk and side of the bowl. The syrup should fall into the machine like a thread, this ensures that the Spix Eggless Whites cook slowly. Let the mixer run while the Italian meringue cools.

Step 2

Process the almonds with the icing sugar until a very fine powder is formed. Sift this powder to remove any large grains. Mix in the liquid Spix Eggless Whites until a smooth uniform paste.

Make sure the Italian meringue is lukewarm before proceeding. Add one quarter of the meringue to the almond/sugar mixture and mix with a spatula until uniform. Mix the rest of the meringue until you get a consistency where the batter easily falls off the spoon when you lift it up.

Step 3

Draw circles on baking paper in advance, turn the baking paper over and pipe the macarons on the baking paper to the edge of the circles. Let the macarons dry until a light crust forms and they no longer stick to your fingers when you gently touch them.

Meanwhile, preheat the oven to 160°C (convection). As soon as the macarons are sufficiently dried, lower the oven temperature to 130°C and bake the macarons for 5 minutes. Then lower the oven temperature to 100°C and let the macarons dry for another 35 minutes. Then remove them from the oven and let them cool on the baking tray. As soon as you can remove the macarons from the baking paper and they no longer stick, they have cooled down enough to be able to fill.

Store macarons in an airtight container in the fridge (but eat them at room temperature) or freeze them.