Recipe Story

Sugar-Free Vegan Macarons

by

These macarons are vegan, sugar-free, and low-carb, for a healthy alternative to the classic recipe.

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They're made with whipped aquafaba instead of eggs, natural erythritol instead of sugar, and cashew cream filling instead buttercream.

These tasty macarons have zero sugars and half the saturated fats than the classic ones.

Health

Time

1h

Cost

Nutrients

179 kcal

Carbs 3 grams

Sugars 1 grams

Total Fats 15 grams

Saturates 2 grams

Fibers 2 grams

Proteins 6 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian
  • Ketogenic

Contains Allergens

  • Nuts

Servings

8

Did you know?

Almond flour is a low-carb and gluten-free alternative to wheat flour.

Low-carb diets

Almond meal is a great wheat replacement for diabetics, celiacs, or those on a ketogenic diet. This gluten-free flour has a low glycemic load and four times fewer carbs that wheat flour.

Through nutritional, diet, and allergen filters, our Smart-Search tool helps you find the best low-carb recipes to suit your needs.

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Step 1

Simmer the aquafaba for 10 minutes or until reduced to half of its volume and then refrigerate it until it turns dense and jelly-like, ideally overnight. Pulse the almond meal with half of the erythritol in a food processor to break down any lumps.

Ingredients List

Natural Colorants

Beetroot Juice4tsp
Matcha Powder4tsp

Macaron

Aquafaba (chickpeas brine water)280mL
Erythritol330g
Almond Flour150g
Salt1pinch
Cream of Tartar1pinch

Filling

Cashew Butter70g
Step 2

Whisk the chilled aquafaba into firm peaks with salt and cream of tartar. Then, add half of the erythritol a few spoons at a time, and beat again until you have a glossy meringue.

Ingredients List

Natural Colorants

Beetroot Juice4tsp
Matcha Powder4tsp

Macaron

Aquafaba (chickpeas brine water)280mL
Erythritol330g
Almond Flour150g
Salt1pinch
Cream of Tartar1pinch

Filling

Cashew Butter70g
Step 2

Add matcha powder to get green macarons and beetroot juice for pink ones.

Ingredients List

Natural Colorants

Beetroot Juice4tsp
Matcha Powder4tsp

Macaron

Aquafaba (chickpeas brine water)280mL
Erythritol330g
Almond Flour150g
Salt1pinch
Cream of Tartar1pinch

Filling

Cashew Butter70g
Step 3

Now, incorporate the beaten aquafaba into the almond mixture a bit at a time until you have a dense batter.

Ingredients List

Natural Colorants

Beetroot Juice4tsp
Matcha Powder4tsp

Macaron

Aquafaba (chickpeas brine water)280mL
Erythritol330g
Almond Flour150g
Salt1pinch
Cream of Tartar1pinch

Filling

Cashew Butter70g
Step 4

Pipe the batter onto a baking tray forming 3 cm (1 inch) rounds. Slam the tray down on your worktop to remove air bubbles and leave the macarons to rest and dry out for 30 minutes.

Ingredients List

Natural Colorants

Beetroot Juice4tsp
Matcha Powder4tsp

Macaron

Aquafaba (chickpeas brine water)280mL
Erythritol330g
Almond Flour150g
Salt1pinch
Cream of Tartar1pinch

Filling

Cashew Butter70g
Step 5

Bake the macarons for 15 minutes at 150°C (300°F) and leave to cool down before peeling the shells off from the baking paper. Mix the cashew butter with matcha or beetroot.

Ingredients List

Natural Colorants

Beetroot Juice4tsp
Matcha Powder4tsp

Macaron

Aquafaba (chickpeas brine water)280mL
Erythritol330g
Almond Flour150g
Salt1pinch
Cream of Tartar1pinch

Filling

Cashew Butter70g
Step 5

Spread the filling over one shell, cover with another, and press down into a sandwich.

Ingredients List

Natural Colorants

Beetroot Juice4tsp
Matcha Powder4tsp

Macaron

Aquafaba (chickpeas brine water)280mL
Erythritol330g
Almond Flour150g
Salt1pinch
Cream of Tartar1pinch

Filling

Cashew Butter70g

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