What do you get when you mix coffee, raspberry purée, and aquafaba? A deliciously fluffy macaron! These little French treats are adorable and tasty – no one would ever guess one of the main ingredients is the liquid from a can of chickpeas.

Raspberry Mocha Macarons [Vegan]

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For the Macarons:

  • Aquafaba (liquid from a can of chickpeas)
  • 1 1/4 cup finely ground almonds
  • 1 1/2 cup powdered sugar
  • 1 1/2 tablespoons instant coffee
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

For the Filling:


  1. Bring the aquafaba to a simmer over medium heat until it has reduced down to 1/3 a cup, then place it to the side (or in the refrigerator) and allow it to cool to room temperature.
  2. In a medium bowl, whisk together powdered sugar, almond meal, and instant coffee then set aside.
  3. Once the chickpea liquid has cooled, transfer it to the bowl of a standing mixer and whisk on high for 5 minutes. Add the granulated sugar and continue to whisk on high for an additional 2 minutes or until stiff peaks start to form.
  4. Gently stir in half of the almond meal mixture with a spatula until combined, then stir in the remaining almond meal.
  5. Use the spatula to spread the batter along the sides of the bowl then use the spatula to come under the batter and turn it over. This is one turn. Do 15-20 of these.
  6. Place some parchment paper over 3 baking sheets. Scoop the batter into a piping bag then pipe it into 1-inch rounds on the parchment paper. Pick up each pan to chest level then let it drop back onto the counter. Do this 3 times for each baking sheet. Allow the macaron shells to sit at room temperature for 2 hours.
  7. While the macarons are setting, begin working on the filling. In a small saucepan, melt the chocolate with the coconut oil then stir in the raspberry purée. Store the filling in the refrigerator until you are ready to fill the macarons.
  8. Preheat oven to 200°F and bake the macarons for 20 minutes. Turn the oven off and let the macarons sit in the oven for 15 minutes. Open the oven door and let the macarons sit in the oven for an additional 15 minutes then remove them from the oven and allow them to cool
  9. Use a knife to spread the filling across the the bottom of one of the macaroons then sandwich it together with another one
  10. Serve immediately.


Store in an airtight container in the refrigerator for up to a week.


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