Melt in Your Mouth Macarons (Egg-Free)

Macarons are French egg white cookies, that if made properly will melt in your mouth. While experimenting with the latest egg substitute, canned bean liquid, I used it to make these melt in your mouth macarons. Who knew you could achieve perfection with egg substitute? Meanwhile, I filled mine with some leftover chocolate ganache. You can use a number of fillings from jam to peanut butter and confectioners’ sugar. Enjoy!

Melt in Your Mouth Macarons (Egg-Free)


Yield: Makes appx. 1 1/2 dozen macaroons/3 dz pieces

Melt in Your Mouth Macarons (Egg-Free)

These naturally gluten free macarons are not just good, they are the sought-after melt-in-your-mouth macarons. The filling possibilities are endless!


  • 1/2 cup liquid from 15 oz can white beans (garbanzo, navy, cannellini)
  • 3/4 cup fine sugar (or vegan sugar, if needed)
  • 1/4 teaspoon cream of tartar (for stabilization)
  • 1 teaspoon pure almond, vanilla, or lemon extract (or instant coffee or cocoa, to taste)
  • Gluten free food coloring, (McCormick or Americolor) (optional)


  1. Pour bean liquid into the bowl of your stand mixer (or hand electric mixer) fitted with the whisk attachment. Add cream of tartar and beat on high speed until it begins to thicken. Add sugar and vanilla slowly while continuing to beat, about 8 minutes, depending upon the power of your mixer. (Mine is 325 watts.)
  2. Pipe meringue onto a silicone-lined or parchment-lined baking sheet, spacing 1 to 2 inches apart, as they puff out a bit. Allow to rest for about 10 minutes. (This allows the pointy tip to flatten.)
  3. Bake the meringues at 250ºF for approximately 40 minutes.
  4. Lower the heat to 170ºF (200ºF, if that's the lowest your own will heat). Bake for an additional 20 minutes. Keep oven door closed and allow to cool slowly and dry out about 8 hours or overnight. (I left mine in the oven overnight for 2 days.)

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