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Vegan Peanut Butter Macarons

Who knew you could make delicious macarons that are ALSO free of animal products?!

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Vegan Peanut Butter Macarons


24 servings


240 mL (1 cup) chickpea liquid, aquafaba

160 g (1 cup) powdered sugar

210 g (1 1/2 cups) almond meal

1 tablespoon dark cocoa powder

1/2 tablespoon cream of tartar

100 g (1/2 cup) sugar

120 g (1/2 cup) smooth peanut butter, refrigerated


1. Pour 1 cup (240 ml) aquafaba into a pot and reduce to ⅓ cup (80 ml) over low heat.

2. Refrigerate aquafaba overnight.

3. Preheat oven to 250°F (120°C).

4. In a bowl, add the powdered sugar, almond meal, and dark cocoa powder, and whisk to combine.

5. Add the chilled aquafaba to another bowl and beat until soft peaks begin to form.

6. Add the cream of tartar and sugar to the whipped aquafaba and beat until soft peaks form.

7. Sift powdered sugar, almond meal, and dark cocoa powder into the whipped aquafaba, and gently fold ingredients together.

8. Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.

9. Let the tray rest at room temperature for 2 hours until the surface does not stick to fingertips.

10. Bake for 30 minutes.

11. Let the macarons cool for 15 minutes.

12. Pipe the peanut butter onto the macarons.

13. Refrigerate macarons for another 2 hours before serving.

14. Enjoy!

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