Sugar-Free Vegan Macarons


Did you know?

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

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.

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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.

Step 2

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

Step 3

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

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.

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.

Step 5

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

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