Classic vegan macarons shells

The easiest way of making vegan macarons using the french method, potato protein and almond meal.
Prep Time30 minutes
Cook Time15 minutes
drying time30 minutes
Total Time1 hour 15 minutes
Course: cookies, Dessert, macarons
Cuisine: eggless, French, vegan
Keyword: egless macarons, vegan macarons
Servings: 35 pairs
Author: Chef Ribana
Cost: £ 8


  • 92 g cold water chilled at 2-3 degrees Celsius
  • 8 g potato protein protein for whipping
  • 100 g caster sugar
  • 125 g icing sugar
  • 125 g almond powder
  • 1 g food colouring optional



Achieve light-as-air, picture-perfect macaron shells with this simple vegan recipe! Follow these steps and watch my video tutorial for expert tips and tricks.
  1. Hydration: Add chilled water and potato protein plus xanthan gum in a bowl. Whisk vigorously to create a frothy texture.
  2. Whip it Good: Whip the mixture on medium speed for 2 minutes, then increase to high speed for another 2 minutes until it reaches a soft peak. You'll know it's ready when you can lift the whisk and the mixture forms a soft "bird's beak" shape.
  3. Sweeten the Deal: Gradually add caster sugar while continuing to whip on high speed. The meringue is ready when it's stiff and glossy, and forms stiff peaks.
  4. Add Color & Flavor: (Optional) Gently fold in powdered or gel food colouring of your choice. If using liquid food colouring, be careful not to add too much. Whip for an additional minute to fully incorporate.
  5. Macaronage: Add the tant pour tant and begin the macaronage process. Gently fold the dry ingredients into the meringue until the mixture is smooth and flows like lava.
  6. Pipe & Rest: Transfer the batter to a piping bag fitted with a round tip. Pipe consistent-sized circles onto baking sheets lined with parchment paper. Let the shells rest at room temperature for 30 minutes or until they are dry to the touch.
  7. Bake: Preheat your oven to 140-150°C (285-300°F). Bake for 14-18 minutes, depending on your oven and the size of the shells. Keep an eye on them to avoid over-browning.
  8. Cool & Fill: Allow the shells to cool completely before filling them with your favourite ganache, buttercream, or another vegan filling.
Pro Tip: Watch my video tutorial for detailed instructions, troubleshooting tips, and a demonstration of the macaronage technique!