Dark Chocolate Caramel Dairy-free Macarons

5 from 2 votes

Dark Chocolate Caramel Dairy-free Macarons

These dark chocolate caramel dairy-free 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!

Prep Time1

Cook Time12

Total Time1 12

Course: Dessert

Cuisine: Swiss

Keyword: coconut sugar macaron, dairy-free macaron, dark chocolate caramel macaron, macarons for beginners

Servings: Macarons

Calories: 89kcal

Author: Ansley Beutler

Ingredients

For the Dark Chocolate Filling

1 cup coconut cream
1 cup dark chocolate chips

For the Caramel

⅓ cup dairy free caramel*

For the Macarons

100 g egg whites approx. 3 large eggs
100 g coconut sugar
100 g finely ground almond flour I love Bob's Red Mill
100 g organic powdered sugar
Optional toppings melted dark chocolate, extra caramel sauce, sea salt flakes

Get Recipe Ingredients

Instructions

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.
1 cup coconut cream, 1 cup dark chocolate chips
Next, make the homemade caramel sauce and allow time to set in the fridge with the chocolate filling.
⅓ cup dairy free caramel*
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.
100 g egg whites, 100 g coconut sugar
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.
100 g finely ground almond flour, 100 g organic powdered sugar
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.
Optional toppings
These macarons are best enjoyed fresh. If needed, store in an air-tight container in the fridge for up to 3 days.

Notes

* Note : you can also use the caramel recipe from my homemade snicker bars which may be a tad quicker to make

Nutrition