This recipe is your personality in food form—light, fresh, a little bitter, and just bougie enough to make Karen jealous.
You get the crunch of cucumber to say “I care about my health,” and then macarons to say “but not that much.”
The contrast is wild, yet it works—kind of like high heels with yoga pants, and honestly, just as fabulous.
This vegan treat balances hydration and indulgence, like crying during a spa day while sipping oat milk lattes.
Because if your lunch doesn’t involve cucumbers and coffee-filled sugar clouds, girl, are you even doing self-care right?
Cucumber Salad with Coffee Macarons
This vegan combo pairs a crisp cucumber salad with delicate coffee macarons. Fresh, refined, caffeinated. Hydration meets dessert with drama.
Ingredients
Cucumber Salad:
- 2 cucumbers thinly sliced
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- 1 tsp maple syrup
- Pinch of sea salt
- 1 tbsp chopped fresh dill or mint
Coffee Macarons (Vegan):
- 1 cup almond flour
- ¾ cup powdered sugar
- ½ tsp espresso powder
- ¼ cup aquafaba chickpea brine
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp cream of tartar
Vegan coffee buttercream (filling):
- ½ cup vegan butter
- 1½ cups powdered sugar
- 1 tbsp brewed coffee
- ½ tsp vanilla extract
Instructions
Cucumber Salad:
- Combine sliced cucumbers with vinegar, oil, maple syrup, and salt.
- Toss gently, then sprinkle herbs.
- Chill for 10 minutes.
Coffee Macarons:
- Sift almond flour, powdered sugar, and espresso powder together.
- Whip aquafaba with cream of tartar until frothy, then add sugar gradually.
- Beat until stiff peaks form.
- Fold dry ingredients into meringue gently until shiny and lava-like.
- Pipe rounds on lined tray. Tap tray to release air bubbles.
- Let sit 30 minutes until dry.
- Bake at 300°F (150°C) for 20 minutes.
- Cool completely.
- Beat buttercream ingredients together until fluffy.
- Pipe filling between cooled shells.
Notes
Cucumber Salad:
- Calories: 45
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0.5g
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
💪 Vitamins and Minerals (Per Serving)
Cucumber Salad:- Vitamin K: 18%
- Vitamin C: 9%
- Potassium: 7%
- Calcium: 6%
- Iron: 8%
✨ Additional Notes & Tips
- Add lemon zest to the salad for flair.
- Let macarons age overnight for best texture.
- Sift almond flour well or you’ll end up with lumpy diva cookies.
- Use a star piping tip if you’re feeling fancy.
- Pair this with iced espresso and a side of shade.
