Macarons are so hard to get right. They can crack, go hollow, burn easily ... making them can be a nightmare. But this recipe makes it easy! The macaron has a crispy shell with a soft and chewy center. Paired with homemade fresh strawberry filling, they are dreamy! Perfect for a tea party, sweet treat, or any holiday.

Strawberry Macarons [Vegan, Gluten-Free]






For the Cookies:

  • 1 cup almond flour
  • 2 cups icing sugar
  • Aquafaba from 2 15-ounce cans of chickpeas (liquid from can of chickpeas)
  • 2 3/4 tablespoons fine caster sugar
  • Gel food coloring (optional)

For the Filling:

  • 8.8 ounces fresh strawberries
  • 3 1/2 tablespoons vegan butter
  • 2 cups icing sugar
  • 1/2 teaspoon strawberry flavoring


To Make the Cookies:

  1. Line a baking tray with greaseproof paper.
  2. In a food processor or blender, add in the almond flour and icing sugar and whizz up for 2 minutes to remove any lumps. Set aside.
  3. Place the chickpea brine into a saucepan over a low heat and allow to reduce down. You want about 110g of condensed chickpea brine. This will take around 10-15 minutes.
  4. Add the thickened brine into a large bowl and whizz up with a hand mixer until stiff peaks form.
  5. After 10 minutes of mixing, add in the caster sugar and mix for a minute until its combined. It will look shiny and silky. Add in the food gel and combine (optional). Do not use liquid coloring, it does not work and will make the macarons drop.
  6. Using a spatula add in some of the almond and icing sugar mixtures a little at a time, folding in. Take your time with this step.
  7. Place the mixture into a piping bag fitted with a round tip nozzle and pipe round macaron shapes, leaving room for spreading. Tap the tray onto the worktop to remove any air bubbles.
  8. Place the tray aside to stand at room temperature for around 2 hours. Do not skip this step. After 2 hours, heat your oven to 300°F.
  9. Place the macarons into the oven and allow to bake for 14-15 minutes.
  10. Once baked, remove the macarons from the oven and sit at room temperature for 10-15 minutes until cool, then remove them from the baking paper.

To Make the Filling:

  1. Place the strawberries into a saucepan on the hob, and gently heat until the strawberries become soft, then using a potato masher or fork, mash the strawberries to make it softer. Heat gently until it reduces down to about half the amount of the original mixture. Allow to cool fully.
  2. Place the butter, icing sugar, strawberry mixture, and strawberry flavoring into a large bowl and using a hand mixer, whizz up until thick and creamy. Pop the mixture into a piping bag fitted with a star tip (you can use round tip) nozzle.
  3. Pipe the frosting onto one-half of a macaron and top off with another macaron to make a sandwich. You could even roll the sides of the macaron in desiccated coconut! yum
  4. To store place all of the macarons into a sealed container.