Friday, May 31, 2013

Vegan & Gluten-Free Rose Flavored Macarons with a Vegan Strawberry Buttercream

Vegan & Gluten Free Rose Flavored Macarons
with a Vegan Strawberry Buttercream 
When you think gluten free and vegan we DO NOT think macarons can be one of the other. This is a classic recipe that people have grown up with. They are based off meringue...which is not vegan and mixed with special flour. This shows you how to achieve not only a vegan meringue but a gluten-free macaron as well. These little treats can be made into any flavor you can imagine and are great for any occasion. This recipe shows you that any treat can be made to fit your lifestyle and delish at that! Serves great as a beautiful dessert or great for parties. Pairs great with an adult beverage to class it up or coffee. Enjoy!

Vegan & Gluten-Free Rose Flavored Macarons with a Vegan Strawberry Buttercream



-4 cups prepared vegan meringue (Recipe Below)
-3/4 cup almond or coconut flour
-1/8 to 1/4 teaspoon vegan pink food gel (depending on how pink you want it) 
-1/4 to 1/2 teaspoon rose water, optional (you can do ANY flavor extract)

Fillings For Macarons 
(Recipe Below)


Heat oven to 375 Degrees, making sure that your racks are in the middle and not low to the oven floor.

Prepare 2 cookie sheets and line them both with wax paper. This ensures the macaroons do not stick. 

Different Ingredients
Take your prepared meringue in a stand mixer and add the food coloring to the mixture and mix to combine the color to the vegan meringue. Once the meringue is pink, add in the rose water and mix to blend in. 

Rose Water
Flavored & Colored Meringue
Flavored & Colored Meringue
Now add the flour over meringue, doing this 1/4 cup at a time and stir it in on low speed with the mixer fold until it is smooth and shiny.

Finished Macaron Dough
Finished Macaron Dough
Take this now ready batter and  with a 2 Tbsp ice cream scoop form and place each Macaron on the lined baking sheet. Place them 1/2 inch apart from one another. 

Macaron Dough Formed
Macaron Dough Formed
Once all have been formed and placed, lightly press them down until you have a flattened top. DO NOT flatten the Macaron or you will have a cookie and not a macaroon. Let stand at room temperature for 5 minutes.

Macaron Dough Formed & Pressed
Now that they have rested, reduce oven temperature to 325 degrees. Place the macaroons into the 325 Degree. 

Macaroon in the Oven
Macaron in the Oven
Bake the Macaron making sure to rotate them halfway through, bake for about 12 to 15 minutes and then with the last 5 minutes crack your oven door and bake until macarons are crisp on the outside and springy and cakey on the inside. 

Finished Macarons
Once the macarons are done, remove from the oven and transfer them to a wire rack or foil to let macaroons cool. 

Finished Macarons Cooling
When they have cooled completely, you can fill them with you filling. Sandwich 2 same-size macarons with 1/2 to 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and keep in the fridge. You can also freeze for later snacking.

Strawberry Buttercream Filling


-2 Tablespoons strawberry preserve 
-2 Tablespoons vegan butter or Crisco
-1/2 cup powdered sugar
-1/2 teaspoon vanilla extract


Place all ingredients in a stand mixer and combine until mixed. Add in powdered sugar and mixed until completely combined and fluffy. 

Homemade Vegan Meringue
(Makes: 2 1/2 to 3 Cups)


-1 1/2 cups powdered sugar
-3/4 tsp xanthan gum powder
-4 Tablespoons soya protein isolate
-3/4 cup cold water
-3 teaspoons white vinegar
-1 tsp vanilla
-2 Tablespoons soya protein isolate


In a small bowl whisk together the powdered sugar, xanthan gum and the 4 Tbsps soya protein. Set aside.

Powdered Sugar Mixture
In a kitchen aid mixer fitted with a whisk attachment, place the water, vinegar, vanilla and 2 Tbsps soya protein in the mixing bowl.

All Wet Ingredients in Mixer
Whisk on high speed for 10 minutes until it becomes fluffy and bubbly, it will get a bit lighter. 
(the highest setting on your mixer)

Whipping Mixture until Frothy
Once the mixer is done whisking for 10 minutes you are ready to add the powdered sugar mixture. Keeping the whisk on high add the powdered sugar mixture, a heaping 1 Tbsp at a time. This mixture will eventually turn white and leave stiff peaks when the whisk is lifted out of the mix. It will be the consistency of marshmallow creme. This sticky and delicious vegan marshmallow creme can be used in many recipes and stored in the fridge for later use. This recipe makes about 3 cups. Enjoy!

Finished Vegan Marshmallow Creme

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