Vegan Italian Macarons
The recipe that put me on the map; deliciously egg and dairy free, made with a secret ingredient most would never suspect. Those that try these have a hard time going back to eggy macs!
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Read all of my most recent recipes, tips and tricks, musings, and other content below:
This Mangonada Cake was inspired by the classic Mexican street snack! It’s a sweet cake made from natural mango purée with sweet, tangy, and spicy chili lime buttercream, accented with…
The secret ingredient for many vegan cooks, chefs, and bakers is beautiful, thick aquafaba (bean water). It is used as an egg replacer in many amazing recipes such as macarons,…
This vegan buttercream is so easy, it should be a crime. Really. The stand mixer does all the work, and in about ten minutes (less if you don’t care about…
Sweet and spicy, easy to make, full of umami, crowd-pleasing Brussels sprouts are totally possible and need to be on your dinner plate tonight! They’re buttery and caramelized with Korean…
I was on the hunt for a fruit-flavored cake recipe that was three things: Stupidly simple – Vegan – Absolutely delicious – I found a few recipes that hit two…
This ganache is the bomb dot com. It’s ultra customizable for whomever is going to be eating it: it can be sugar-free/keto. It can be made to accommodate any allergies…
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Desserts and Pastries
Check out some of my most popular dessert and treat recipes!
Coming Soon: Vegan Macaron E-Book!
Coming soon to an Internet near you: The world’s most complete guide to eggless, vegan macarons ever created!
If you’ve ever wanted to make, eat, design, fill, package, or sell egg-free macarons, then this is the book for you! We are busy cramming every bit of macaron knowledge we have into this premier e-book to help mac-makers of every level succeed and dominate the craft.
And we just might have a special gift for the first people to download it. 😉
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