Making vegan Macarons for the first time!


French macarons (not to be confused with coconut macaroons) are a meringue based sandwich cookie with almond flour. They are quite popular and come in all different kinds of flavor combinations. They are supposedly difficult to make even when not vegan. Vegan macarons were once believed to be impossible to make, because there was no good vegan alternative to meringues. But now there is!

You may recall my post about magical bean juice (also referred to as aquafaba in vegan circles) for making meringue cookies. You can do the same thing with these! I didn’t make up my own recipe since I’ve never made these before, but I still want to share the recipe I used and my results.

This is the recipe I used but I changed the flavors, colors, and frosting recipe. It worked perfectly for me, even on my first try. I personally feel like it it might have had a lot to do with the weather, it was a great sunny day. I found this recipe from a group all all about making vegan meringue and using aquafaba.

I chose to make lavender agave frosting and used a super fruit jelly in the middle from Trader Joe’s.


The texture came out so great. The frosting I made was a little runny, so the recipe I am including here is changed to account for it to be better.


The recipe for the frosting is as follows:

  • 1 tbsp agave
  • 2 cups powdered sugar
  • 1/2 tsp lavender extract
  • 3 tbsp almond milk

You just need to mix everything together.


in the oven almost done


out of the oven


close up of the feet

I absolutely loved these, and the best part is they are automatically gluten free!

I’m deep in the midst of making food for volunteers at Girls Rock RI this week, stay tuned for a post about that soon!


Magic Bean juice for lavender vegan meringues

Okay, so I had been aware that vegans all over the internet had discovered that it was possible to make meringue out of the juice inside a can of chickpeas (drained from the chickpeas). However, I was a bit skeptical. I didn’t think it was easy. But I finally got the courage to try. It was a beautiful day out, and though I’m not sure it’s the same for vegan meringue, I remember as a kid when my mom would make my grandmother’s famous real meringues, they wouldn’t come out well if it was rainy or humid. Apparently that’s an actual thing. So, thinking to myself that it was the perfect day, I decided to make them.

Meringue was seriously one thing I never thought would be successfully veganized, but I was so wrong. To me, this just proves “anything you can eat I can eat vegan!” It’s like the last frontier of veganizing…

So behold! the magical vegan bean juice. I can’t wait to try to veganize my mom’s meringue frosting, macarons, and more, never mind explore other flavors for these ones. I think I will try some peppermint chocolate chip ones next…

I took a bit of artistic license to this recipe. That recipe uses white beans instead of chickpeas and doesn’t have a flavor. I personally cannot taste the chickpeas in the recipe I created, but it’s probably because I added stuff to it.



  • The strained juice of a 15 oz can of chickpeas minus one tablespoon. 
  • 1/4 cup plus 2 tbsp vegan sugar
  • 1/2 tsp lemonade (I used organic bottled strawberry lemonade)
  • 1 tbsp blueberry juice (I took the juice of some frozen blueberries that I microwaved for a bit)–this doesn’t add flavor, it’s just for the effect of the color, so this is essentially optional
  • 2 drops vanilla extract
  • 1/8 tsp lavender extract


  1. Preheat oven to 200 degrees F.
  2. In a large mixing bowl, pour the bean juice, sugar, lemonade, and blueberry juice.
  3. With an electric handheld mixer or whisk attachment on a stand mixer, begin to whisk together the ingredients in circles around the sides of the mixing bowl.
  4. Continue to mix until thick and fluffy. The time varies a lot. It took mine 10 minutes to get to the perfect point, but I had my handheld mixer on the highest setting (5) and I’m not sure how other brand mixers may work. See picture for reference.
  5. When thick yet fluffy with peaks, add in the extracts and give it about 2 minutes of remixing again.
  6. Lay some parchment paper on several baking sheets. Take a spoon and add dollops of the meringue onto the sheet, like cookies only with a more liquid batter. They will come out looking prettiest if you try to make them look like chocolate kisses. You know what I mean I hope…I can’t describe it any other way, haha.
  7. Place in the oven for an hour. After an hour, check them. The baking sheet that was on the bottom rack was done at this point. If you poke them with your finger they should be stiff and not make a print.
  8. It took about an hour and 15 minutes for the rest of my meringues to be done. If they’re not done after an hour and 15, check in another ten minutes, and then more frequently after that if they’re still not ready.
  9. Allow to cool on the sheets for at least 15 minutes. You’ll want to eat them, and you can enjoy almost as many as you want, I calculated that they are only about 10 calories each…depending on how big you make them (I made 34).
  10. Store them (if you have any left) in a sealed container to try to prevent them from getting too moist. I personally like them a bit soggier and chewy, though!
what it should look like when ready

what it should look like when ready

before going into the oven

before going into the ovenIMG_3815

Meringues were big in my family growing up, as I mentioned above. Check out more childhood favorite recipes that I veganized in my zine, on etsy! 

Vegan MoFo 2014: Too Good Baked Good Tuesday: Pina Colada Pie

Phew, I am barely making it to post this tonight. I literally just finished it, as it requires 3 hours of chill time.

This recipe was originally inspired by a recipe for lemon pie in the book Soy Not “Oi!”, but I ended up changing it quite a bit once I realized it was going to taste better and be a better consistency the way I wanted to. It’s still somewhat runny, but is incredibly delicious, if I may say myself (I just tasted it!) I am bringing the rest (I made 2!) to school tomorrow so they can all try it and give me feedback on it, as well.

photo 1 (1)

Pina Colada Pie

Makes 1 pie


Pie crust:

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup unbleached white flour
  • 1/2 tsp vegan sugar
  • 3 tbsp cold Earth Balance
  • 3 tbsp non-hydrogenated organic vegetable shortening
  • 2 tbsp cup cold water

Pie filling:

  • 1 1/2 cups sugar
  • 2 tbsp cup cornstarch
  • 1 cup coconut milk
  • 1/2 cup pineapple juice
  • 3 teaspoons arrowroot
  • 3 tsp water
  • 2 tbsp Earth Balance 
  • 1/2 cups boiling water
  • 1/2 tsp agar agar powder

Whipped cream:

  • 1 can coconut milk (I used Goya brand), placed in the freezer for at least an 1 hour before use with the white cream scooped out only, not the rest of the clear liquid.
  • 1 1/2 cup vegan powdered sugar
  • 1/2 cup organic non-hydrogenated vegetable shortening
  • 1/4 tsp vanilla

To make the pie Crust:

  1. Place flours and sugar in a food processor. Give it a quick whir to combine together.
  2. Add 1 tbsp of shortening, quickly pulse, and continue to add the shortening 1 tbsp at a time until you’ve put in 3 tbsp.
  3. Follow the same method with the earth balance as above.
  4. With the processor running, open the little opening thing on top and slowly pour in the water.
  5. Smoosh into a round disk shape, and wrap in plastic wrap.
  6. Refrigerate for at least 15 minutes to 2 hours.
  7. Preheat oven to 400 degrees F.
  8. Roll out the dough into a thin round layer on top of plastic wrap.
  9. Carefully place on top of a pie pan and shape the crust with your fingers around the edges of the pan.
  10. Bake in the oven 7-12 minutes until golden and crispy looking and not mushy when touched.

To make the pie filling:

  1. In a saucepan, add sugar and cornstarch.
  2. Stir in the coconut milk and pineapple juice.
  3. In a separate cup, whisk the arrowroot and water together. Add to the other ingredients in the saucepan.
  4. Add the margarine and boiling water over the Earth Balance so it melts.
  5. Heat on medium heat on the stove until just starting to thicken, stirring frequently with a wooden spoon.
  6. Once starting to thicken, add in the agar agar powder and immediately start to whisk until combined. Be careful to whisk a.s.a.p after placing it in the saucepan and whisking all around the pan or you may end up with agar agar clumps throughout. It will thicken very quickly after this step.
  7. Shut off the heat and continue to whisk for a bit.
  8. Pour into the pie shell you made and refrigerate for 3 hours before piping the whipped cream on top.

To make the whipped cream:

  1. Place the coconut milk can in the freezer for at least 1 hour before using.
  2. Open the can and scoop out the solid cream with a spoon. Use the remainder of the watery coconut milk in a smoothie or whatever else you think you’d like it in.
  3. Add in the powdered sugar, shortening, and vanilla. Mix with a rubber spatula until combined.
  4. Use a handheld electric mixer and whisk in circles until peaks form.
  5. Place in the refrigerator until ready to use/place on top of the pie, or for at least an hour until it’s more solid. I like to place it in a ziploc bag and cut the tip and squirt it out in little round globs.
  6. You will have extra left depending on how you choose to decorate the pie, so use every last bit of that for other delicious reasons!

photo 2 (2)

Oh, and here’s an interesting wikipedia article on the history and other fun facts about one of the ingredients I used, agar agar.

See you tomorrow for another entry for Vegan MoFo 2014!


Laura’s first ever original recipe: Baked “Honey” and Lavender Donuts!

Wow, so just yesterday I debuted this blog on the internet, and it’s already motivating me and inspiring my cooking in amazing ways!

I was in the mall after school and decided to purchase a donut pan and some lavender extract, two things that have been in my amazon wishlist for awhile, but haven’t bought yet because of my need for instant gratification…so there they were in my shopping bag, and my mind was going wild with different things I could do with both items together.

These donuts were born from the initial brainstorm:


Baked “Honey” and Lavender Glazed Donuts!

I’ve never created my own recipe until now…I had to do lots of research on a basic donut recipe and then veganized it and tweaked that a bit…I wanted my donuts to have a lavender like color, but did not want to use artificial colors, so I added some smushed up blueberries to give it the color. I am not a fan of the taste of blueberries except for the occasional good muffin, but these I can barely taste the blueberries in, which is fine by me. The glaze was really tasty in my opinion, but I might try to find a more icing type of frosting to make next time because I think it’ll look nicer. My family who tried them also said the amount of lavender I put in the glaze was a bit overpowering, so I changed the recipe a bit.


A cartoon I drew of my cat, Neko!

My cat Neko is a kindred scent spirit to me apparently, and shares my love of all things lavender. While the kitchen was scented with it’s essence, his nose was working hard trying to find the source of the smell, and he just hung out on the kitchen counter for a while looking quite relaxed.

Before I get to the recipe for these babies, I want to also share a review of what I use for the “honey.” It’s kind of awesome, because I don’t really like agave (I think it’s too much like high fructose syrup). It’s called Bee Free Honee and I think more vegans should try it! It’s made of apples and I can’t believe how close it comes to the taste of real honey from my memory of it. I give it:


Okay, okay, here’s the recipe:

Baked “Honey” and Lavender Donuts


time to make the donuts!

Makes 6 donuts


1 flax egg (1 tbsp flaxmeal and 3 tbsp water, whisked–let sit for a bit)

1/2 tbsp apple cider vinegar

1/2 Cup Vanilla Almond Milk (sweetened or unsweetened is fine, I used sweetened)

1/2 cup blueberries

2 tbsp bee free honee or agave (or even maple syrup)

2 tbsp unsweetened applesauce

1/4 cup vegan sugar

1 tsp lavender extract (I got mine at Sur La Table…you can probably get it at any good specialty cooking store or even Amazon where I originally saw it. This is the brand I bought there)

3/4 tsp baking powder

1/8 tsp baking soda

1 1/3 cup unbleached all-purpose white flour


2 tbsp almond milk

a couple drops (if possible) of lavender extract

1 tsp vanilla extract

1 cup organic powdered sugar

Dried lavender flowers or vegan sprinkles, for garnish


  1. Preheat oven to 425 degrees F.
  2. Make flax egg, whisk, and set aside in a small bowl.
  3. In a measuring cup, pour the apple cider vinegar, and then fill up with the almond milk. Whisk and then set aside 5-10 minutes. This creates a vegan buttermilk substitute!
  4. Mash blueberries with a potato masher in a bowl, or roughly in a food processor or blender. You don’t want them to be too liquid, but enough so they’re smooth and no longer resemble berries.
  5. In a small mixing bowl, add flax egg, almond milk/apple cider vinegar mixture, “honey,” apple sauce, sugar, and lavender extract. Stir until combined.
  6. Mix baking soda, baking powder, and flour together in a large mixing bowl.
  7. Stir the powders and flour until combined and then add the wet ingredients into the bowl.
  8. Fold in the blueberries.
  9. Spray donut pan with cooking spray.
  10. Spoon donut batter into pan cavities.
  11. Put into the oven. Make sure you have the pan on top of a regular cookie sheet in case there’s any spill over for any reason!
  12. Bake in oven for 10-12 minutes. You want them to be somewhat of a golden color.
  13. Remove from oven and cool for 5 minutes.
  14. Place on a cooling rack to completely cool.

To make the glaze: 

  1. Heat almond milk with extracts in a small saucepan on low heat until warm, whisking occasionally so it doesn’t scorch.
  2. Slowly add powdered sugar and whisk until smooth.
  3. Dip donuts into glaze.
  4. Quickly add vegan sprinkles or dried lavender flowers before glaze sets!
  5. Om nom nom on them!

Some extra tips:



These are how my blueberries looked before I folded them in.

If you try the recipe, let me know how it goes! You can always contact me or comment about troubleshooting anything or getting some ideas how to tweak something (though I don’t guarantee they’ll work perfectly all the time). And if you make them for someone or something, or whatever, be sure to tell people where you found the recipe and about my blog 🙂 !!!