These dark chocolate caramel macarons are not your average macaron. They're made with coconut sugar, giving them a delectable caramel-style flavor. With a vegan chocolate ganache filling and caramel in the center, these handheld treats are sure to go fast!
For the Dark Chocolate Filling
- 1 cup coconut cream
- 1 cup dark chocolate chips
For the Caramel
- 1/3 cup homemade caramel*
For the Macarons
- 100g egg whites (approx. 3 large eggs)
- 100g coconut sugar
- 100g finely ground almond flour (I love Bob's Red Mill)
- 100g organic powdered sugar
- Optional toppings (melted dark chocolate, extra caramel sauce, sea salt flakes)
- Prepare the vegan dark chocolate ganache filling first. Heat the coconut cream and dark chocolate in a skillet over medium-low heat. Stir occasionally until the chocolate is melted. Pour the mixture into a bowl and place in the fridge to set up while you make the macarons.
- Next, make the homemade caramel sauce* and allow time to set in the fridge with the chocolate filling
- Prepare the meringue by whisking together the egg whites and coconut sugar in a bowl over a double boiler. If you don't have a double boiler, simply hold the bowl over a small pot of simmering water and allow the steam to heat the mixture. Whisk until the sugar is dissolved. You'll know it's done when you can rub the mixture in between your fingers and not feel any sugar crystals
- Transfer the meringue into a the bowl of a stand mixer or a separate large mixing bowl. Mix the meringue on LOW speed (speed 2 on KitchenAid) until the mixture develops little bubbles and looks frothy (about 30 seconds). Then increase your mixing speed slightly (speed 4 on KitchenAid) and mix until the mixture resembles soupy milk (about 1 -2 mins). Finally, increase the mixing speed to high (speed 6 - 8 on KitchenAid) and whip until stiff peaks form (anywhere from 6 - 12 minutes). To test if it's done, flip the beater or whisk upside down. If the batter stands up straight and doesn't bend, it's done.
- Next, sift together the almond flour and powdered sugar. Fold into the meringue with big scooping motions. You want to fold the outer sides into the middle. Continue to fold until you can make a figure 8 with the end of your spatula and the batter doesn't break.
- Transfer the batter into a pipping bag fitted with a circular tip and pipe silver dollar sized circles onto a baking sheet. Leave about 2 inches of room in between the circles. "Drop" the baking pan a couple times on the counter to remove any air bubbles. Set the baking pan aside for at least 30 minutes to dry out.
- Preheat oven to 325 F. Bake the macarons for 12 - 14 minutes, turning the baking sheet half way through. Let cool before icing.
- Once cool, drizzle melted dark chocolate and extra caramel sauce over top half the macarons if desired. Sprinkle with sea salt flakes. Next, fill a piping bag with the dark chocolate ganache fitted with a star tip and pipe a circle around the bottom of the macarons. Fill the center of the circle with a dollop of caramel. Place the other half of the macaron over top to seal.
- These macarons are best enjoyed fresh. If needed, store in an air-tight container in the fridge for up to 3 days.
* Note : you can also use the caramel recipe from my homemade snicker bars which may be a tad quicker to make
Keywords: dark chocolate caramel macaron, dairy-free macaron, coconut sugar macaron, macarons for beginners