Vegan Matcha Pistachio Macarons

Steps

1. 1

   Whip aquafaba to stiff peaks

   • Pour the cold aquafaba into the stand mixer bowl with the cream of tartar.
   • Whip on high speed for 8–10 minutes until stiff peaks form—the mixture should look like thick meringue and hold its shape completely when the whisk is lifted.
   • This step is critical for macaron structure.

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   Ready when: Mixture forms stiff, glossy peaks that don't collapse

   Tip: Underwhipped aquafaba will not support the macarons; overwhipped will be grainy. Stop as soon as stiff peaks form.

2. 2

   Combine dry ingredients

   • While the aquafaba whips, sift together the almond flour, matcha powder, and powdered sugar into a small bowl, pressing through the sieve with the back of a spoon to remove all lumps.
   • Sift again a second time to ensure even color distribution and to incorporate air.

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   Ready when: Mixture is a uniform pale green with no lumps

   Tip: Double-sifting is essential for macarons; it prevents the mixture from being too dense and grainy.

3. 3

   Fold in dry mixture

   • Remove the whipped aquafaba from the mixer.
   • Gently fold the dry matcha-almond mixture into the aquafaba meringue in two additions, using a rubber spatula and a cutting-folding motion.
   • After each addition, rotate the bowl a quarter turn and scrape the bottom, folding gently.
   • The batter should fall from the spatula in a thick, slow ribbon.

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   Ready when: Batter is smooth, glossy, and falls in a thick ribbon; no dry streaks remain

   Tip: Overmixing deflates the meringue and results in flat macarons. Stop as soon as no streaks are visible—the batter will be slightly loose, which is correct.

4. 4

   Pipe shells onto pans

   • Line two large baking sheets with parchment paper.
   • Transfer the macaron batter into the piping bag fitted with the #11 round tip.
   • Pipe 1-inch (2.5 cm) domes onto the prepared pans, spacing them 1.5 inches (4 cm) apart.
   • Pipe about 24 shells, aiming for uniform size.
   • Tap the bottom of each pan sharply three times against the counter to release air bubbles and help the shells spread slightly into foot formation.

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   Ready when: Piped shells are smooth-domed with no peaks; air bubbles have risen and burst

   Tip: If peaks remain after tapping, lightly smooth them with a moistened finger. This step prevents cracked shells and ensures the characteristic feet form.

5. 5

   Rest shells before baking

   • Let the piped shells rest at room temperature (68–72°F/20–22°C) for 30–45 minutes.
   • The surface will dry slightly and lose its shine, forming a skin.
   • This resting period is crucial—it allows the shells to develop feet during baking.

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   Ready when: Surface feels dry to a light touch; shells are no longer sticky

   Tip: In humid conditions, resting may take up to 60 minutes. Skip this step and you'll get shells without feet and cracks.

6. 6

   Bake macaronsOven 300°F / 150°C

   • Place the prepared baking sheets on the middle rack of the 300°F (150°C) oven.
   • Bake for 18 minutes.
   • The shells should not color much—they'll remain pale green with smooth, dry-looking surfaces.
   • Rotate the pans halfway through (after 9 minutes) for even baking.

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   Ready when: Shells are firm and don't wobble when the pan is shaken; feet are visible and defined

   Tip: If shells remain too soft or stick to parchment, bake an additional 2–3 minutes. Temperature accuracy is critical; use an oven thermometer.

7. 7

   Cool macarons completely

   • Remove the baking sheets from the oven.
   • Let the shells cool on the pans for 5 minutes, then carefully slide the parchment onto a cooling rack.
   • Cool the macarons completely—at least 20 minutes—before handling.
   • They should release easily from the parchment once cool.

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   Ready when: Shells are cool to the touch and release easily from parchment

   Tip: Don't try to remove warm shells; they'll crack or lose their feet. Patience here is essential.

8. 8

   Make pistachio buttercream filling

   • While the shells cool, prepare the filling.
   • In a small bowl, whisk together the softened vegan butter and pistachio butter until smooth and creamy, about 2 minutes.
   • Add the maple syrup, vanilla extract, and sea salt.
   • Whisk until the filling is light, fluffy, and spreadable.
   • If the filling is too thick, whisk in a small pinch more maple syrup.

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   Ready when: Filling is pale, fluffy, and holds soft peaks

   Tip: If vegan butter is too cold or too soft, the filling will be lumpy or greasy. Aim for the consistency of soft butter at room temperature.

9. 9

   Sandwich macarons

   • Match cooled shells into pairs of similar size.
   • Pipe or spread about ½ teaspoon (2.5 ml) of pistachio buttercream onto the flat side of one shell, then gently press the matching shell on top, flat-side down.
   • If garnishing, add a tiny pinch of ground pistachio dust to the filling before closing, or press it onto the freshly filled macaron.

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   Ready when: All macarons are sandwiched; filling is evenly distributed

   Tip: Work in a cool room to prevent the filling from melting. If shells are delicate, handle gently—they will strengthen as the filling sets.

10. 10

    Rest macarons before serving

    • Place the assembled macarons in a shallow, airtight container lined with parchment paper.
    • Refrigerate for at least 24 hours before serving.
    • This resting period allows the filling to set and the flavors to marry, creating the ideal texture—the shells will soften slightly and become chewier.

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    Ready when: Macarons are firm and the filling no longer feels soft to the touch

    Tip: Macarons can be rested for up to 3 days in the fridge for even better flavor and texture development.