100 g aquafaba, measure liquid from a tin of chickpeas
1/4 tsp. cream of tartar
125 g granulated sugar
1/2 tsp. vanilla extract
Vegan sugar sprinkles, optional, see GH TIP
For the filling
60 g vegan unsalted butter alternative, we used Flora Plant Butter
150 g icing sugar, sifted
1 tsp. vanilla extract
Vegan food colouring paste, optional, we used red and blue
Directions
Step 1For the macarons, sift the icing sugar into a bowl. Add the almond flour/finely ground almonds. Set aside. Next line 2 large baking sheets with baking parchment. Draw 4cm circles on the parchment, spacing about 2.5cm apart. Flip so the ink is underneath.
Step 2In a large bowl and using a handheld electric whisk, beat the aquafaba and cream of tartar on low speed for 1min. Turn up the speed to medium and beat for 2min. Turn up the speed to high and beat until the mixture holds stiff peaks, about 5min. Gradually beat in the granulated sugar, whisking constantly. Beat back up to thick, glossy peaks – it’s vital the mixture is thick. Beat in the vanilla.
Step 3Add icing sugar mixture and, using a stiff spatula, fold confidently, knocking out the air as you go. You can also smear the mixture on to the insides of the bowl to knock out the air. Keep going until your mixture moves like lava (slowly settling into itself) – test by lifting a full spatula above the bowl; the mixture should continue to ooze off slowly.
Step 4Transfer 1/2 the mix to a piping bag fitted with a 1cm plain nozzle and, holding the piping bag vertically, pipe mixture inside the drawn circles. Repeat with remaining mixture. Bang baking sheets down hard against your work surface 4 or 5 times to burst any bubbles. If you have any peaks on your macarons, smooth down with a cocktail stick. Scatter a few sprinkles, if using, over 1/2 the macarons.
Step 5Set the sheets aside at room temperature for 1hr 30min, or until the macarons have formed a dry skin. If you touch them gently, no mixture should come off on your finger.
Step 6Preheat oven to 140°C (120°C fan) mark 1. Bake macarons in bottom 1/2 of the oven for 5min. Open oven and carefully rotate the sheets. Bake for a further 15-20min, rotating the sheets every 5min, until they feel like they would peel off the parchment. Cool completely on the sheets.
Step 7For the filling, beat all the ingredients, apart from the food colouring, using a handheld electric whisk, until light and fluffy. If you like, split the filling between 3 bowls, and dye 2 of the bowls to your desired shade of red and blue. Spoon alternate teaspoonfuls of the filling into a piping bag fitted with a 1cm closed-star nozzle. Use filling to sandwich macarons together, using a plain base and sprinkled top (if you decorated with sprinkles). Serve.
TO STORE
Store in an airtight container at room temperature for up to 4 days (or in the fridge for up to a week).
GH TIP
We used Baking Time Club’s Patriotic Party Sprinkles, available on Etsy and Amazon.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
