1 can full fat coconut milk, chilled at least 4 hours in fridge
1/4 cup unsweetened cocoa powder
1/4 cup agave
2 tsp. vanilla extract
pinch of sea salt
1 tsp unflavored gelatin
In the bowl of an electric mixer with the whisk fitting, beat the egg whites over medium-high speed until they begin to froth.
Add sugar, 1 tbsp. at a time, incorporating well after each addition. Continue beating until eggs whites are glossy and stiff peaks form. It will take a few minutes for this to happen, try not to OVERMIX your egg whites. Remove from the mixer and place in a large bowl. Set aside.
In a separate bowl, shift the almond meal flour, cocoa powder and icing sugar.
Add half of the dry mixture to the egg whites, and fold gently from the outside in using a rubber spatula, until all ingredients are well combined. Repeat with the other half of the dry mixture. Test the consistency of the batter by scooping up some of it with the spatula and letting it fall back into the bowl. If it falls heavily in chunks (or not at all), you will need to press some of the air out: with the rubber spatula, begin scraping from the outside in, and then press down on the center with the flat of the spatula (you can also press the batter against the side of the bowl). After repeating 5 times, test the batter consistency again. It should resemble magma, slowly dripping off the spatula back into the bowl and easily absorbing back into the batter at the bottom. If still too thick, press the air out a few more times being careful not to over mix. This is VERY important!
Put the mixture into a piping bag and pipe onto a parchment paper-lined baking sheet so that the macarons are about 1″ to 1-1/2″ in diameter and about an inch apart. You can stencil circles on the back of the parchment paper in advance if it helps you make more consistently sized macarons.
When all the batter is piped out, firmly tap the whole baking tray on the counter a few times, then let rest for at least 30-60 minutes. This will allow the macarons to get even out and get rid of any air bubbles. It will also form a thin “skin” layer on top.
Preheat the oven to 300F.
After the macarons have rested, you can touch it lightly and it shouldn’t stick to your finger, bake in oven for about 13-15 minutes, keeping an eye on the tops to ensure they don’t brown and watch the bottom as they will form the crown. Remove from oven, lift parchment paper with macarons onto a wire rack and let cool completely before filling.
Take your chilled coconut milk can and flip it upside down, this will allow you to take out the coconut water but keep the main coconut part intack at the bottom. Open with a can opener and pour all the water out. You can save this for shakes and other stuff if you like. Once all the water is out, use a spoon to take out all the “solid” stuff and put it in a large bowl or a stand mixer bowl. Mix it with a mixer on medium-high speed for a good 5-10 minutes so it gets light and fluffy. Do not worry if it’s still seems a bit thick.
Add in the cocoa powder, agave, vanilla extract and salt. Mix until everything is well blended. Let it chill in the fridge for a little bit if you prefer to make it easier to pipe onto the macarons, make sure to not chill it to the point where it becomes hard.
**Optional** You can also add a little bit of gelatin to it, to help keep it’s form. Take 1 tsp gelatin and 3 tbsp of cold water in a small bowl and let it sit for a few minutes. In a double boiler setup, heat on medium heat and stir until gelatin dissolves, let it cool a little bit before pouring into the filling and mix well.
Fill all macaron up by piping a decent amount of filling on one of the shell piece and pairing it with an equal size shell piece.
Refrigerate for at least 30 minutes before serving. Serve slightly chilled and Enjoy! If you don’t plan to serve your macarons soon then it is best kept in an airtight container in the freezer.
I decided to make something nice for a friend of mine, however she has some restrictions that prevents her from eating some awesome desserts so I thought I would try making this for her with some adjustments to fit her needs. I decided to make her some Double Chocolate French Macarons. As a bonus, This recipe is Gluten Free, Dairy Free and Soy Free. Because of these restrictions I had to find some alternatives to use for a filling, the great news is the Macaron shells are already gluten free so thats a good first step. Due to the dairy restriction means, I can’t make a traditional chocolate ganache for the filling and also due to the soy restriction meant a lot of baker’s chocolate and chocolate chips are also out of the questions since most use soy in them. In the end I ended up finding a method that can use coconut milk and cocoa powder to replace the restricted ingredients and it is more of a Chocolate Moose recipe which was actually quite nice. Anywho this is only my 2nd time making macarons, so I am not perfect at it yet but I am learning a lot when I make them so this is good progress. Some key things to remember when making macarons, be careful about overmixing anything, in both the initial whipping or when you are folding the egg whites with the dry mixture. Using “aged” egg whites is recommended, It is when you separate the egg whites and put in a bowl and a paper towel on top and leave in the fridge for a couple of days to “dry up” however there is much debate about if this is a must but I would just do at least a day before. Lastly, it is “ok” to overcook your macarons a little bit, the timing is a bit tricky as it will depend on your oven, but the 13-15 minute mark is a good range. It should be fairly easy to take them off the parchment paper after, if it kinda still sticks then it is probably slightly under-cooked. Overall, I think it turned out well and the mix of flavors is great and more importantly, my friend liked it. =P