Vegan, gluten-free, wheat-free.
Say hello to these delicious s’more macarons, with a crisp and chewy macaron shell, a condensed coconut milk cream filling, dipped in dairy-free chocolate topped with cookie crumbles and a chocolate drizzle. Devilishly good!
This recipe is a paid collaboration with Natures Charm.
I made a delicious condensed milk buttercream to fill these macarons, which works beautifully alongside the rich chocolate flavours.
The Natures Charm condensed coconut milk is perfect for adding into bakes, making fudge, tarts, cupcakes etc.
It’s liquid gold to the baking world- haha!
It’s available to buy from Ocado NOW, so make sure to pick yourself up a few tins and make these delicious macarons!
Natures Charm products are vegan, soy-free, dairy-free and gluten-free. Their products range from sauces, condensed coconut milk, coconut whipped cream, evaporated coconut milk etc…
Their dessert sauce range includes:
-Coconut caramel sauce
-Salted caramel sauce
-Chocolate fudge sauce
-Butterscotch sauce
-Matcha sauce
Click here to check out my other recipes featuring Natures Charm products!
These macarons are easy to make, taste delicious and are the perfect afternoon treat to enjoy alongside a cup of tea or coffee- yum!
Preparation- 1 hour
Baking time- 15-18 minutes
Makes- Approximately 20
Level- Medium
…
Ingredients for the macarons
-1 can of chickpeas (brine only)
-1/2 teaspoon of cream of tartar
-112g of golden caster sugar
-150g of ground almonds
-2 tablespoons of cocoa powder
-50g of icing sugar
Ingredients for the filling
-70g of dairy-free butter
-30g of condensed coconut milk
-300g of icing sugar
-1 teaspoon of vanilla extract
-Dairy-free milk (if needed)
To decorate (optional)
-Plain cookies
-Dairy-free chocolate
…
To make the macaron shells
Step 1- Place the chickpea brine into a small saucepan and place on the hob over medium heat.
Simmer until it reduces to about 1/3 of the original mixture.
Once reduced, set aside to cool.
Step 2- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy, then add in the cream of tartar.
I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.
This will take around 5 minutes.
Step 3- Once fluffy, add in the golden caster sugar a little at a time while the mixture is still mixing on high.
The mixture will turn thick and glossy.
Step 4- Sift and fold in the ground almonds, cocoa powder, and icing sugar.
Step 5- Line a baking tray with greaseproof paper.
Step 6- Transfer the mixture into a piping bag and pipe 3-4-inch circle shapes of the batter on the lined tray, then swirl the tip-off to one side.
Repeat for all of the batter, making sure to space out the macarons.
Step 7- Tap the tray firmly against counter 2 or 3 times to release any air bubbles.
ALLOW THE MACARONS TO STAND AT ROOM TEMPERATURE FOR 1 HOUR, until you can touch the top of the macaron and no batter comes off on your finger.
Step 8- Heat the oven to 105 degrees c.
Step 9- Pop the macarons into the middle of the oven and bake for 15 minutes, or until they are set.
Step 10- Once they have baked, turn off the oven and leave the macarons in the oven to cool slightly (around 5 minutes).
(Doing this helps to bring down the temperature of the macarons slowly so they don’t collapse in quick temperature changes.)
Step 11- Allow them to cool fully before filling.
To make the filling
Step 1- In a bowl or stand mixer, cream the butter on high until light in colour, then add in the condensed coconut milk and whizz up until combined.
Step 2- Add in the icing sugar and vanilla extract and whisk until light and fluffy.
Add more butter or milk if it’s too thick. You want the filling to be light and fluffy so it doesn’t break the macarons.
Step 3- Transfer the filling into a piping bag fitted with a patisserie tip nozzle.
Step 3- Once the macarons have cooled, add a swirl of filling to one macaron shell and press another macaron on top to create a sandwich.
Repeat for all of the macarons.
To decorate
Step 1- Dip the macarons in some melted dairy-free chocolate and whilst the chocolate is still wet, sprinkle on some cookie crumbles.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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A huge thank you to Natures Charm for collabing on this recipe with me!
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