Vegan Lemon Blueberry Macarons, made with aquafaba!
Learn how to make two different colors from one batch, and do a color swirl on the shells.
The macarons are filled with Vegan Lemon Buttercream and Blueberry Jam.

Vegan Macaron Shells
110 grams almond flour
110 grams powdered sugar
75 grams aquafaba*
1/4 teaspoon cream of tartar
66 grams granulated sugar
Food coloring (I used purple and yellow)

Vegan Lemon Buttercream
4 tbsp vegan butter (56 grams, 2 oz)
1 cup powdered sugar sifted (125 grams, 4.4 oz)
2 tbsp lemon zest (from 2 lemons)
1 tbsp lemon juice

Blueberry Jam

1 cup blueberries
2 tbsp sweetener (sugar or maple syrup)
1 tbsp lemon juice
2 tsp cornstarch
2 tsp water

(I am not showing how to make the jam on the video, but I have the instructions on my blog, link below)

Very important! On minute 9:15 I am explaining possible reasons for your macarons to not be working out. Please pay attention to the tips.

1- Make sure the meringue is at stiff peaks!
2- Don’t over mix the batter during the macaronage. The macaronage for vegan macarons takes way less time and folding than the macaronage for regular macarons. Fold just until the batter becomes runny, and then stop!
3- Make sure you have an oven thermometer. I can’t stress this enough. Also figure out what temperature works out best for your own oven, it can vary greatly from oven to oven, even if using the same exact recipe and method!

Full recipe:
For more vegan macarons:


View original video by clicking here.