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Fruity Macron Nests

Prep Time40 mins
Cook Time20 mins


Ingredients for the macaron

  • 100 g chickpea water
  • 100 g caster sugar
  • 100 g ground almonds
  • 100 g icing sugar
  • Natural red food colouring

Ingredients for the mousseline cream filling

  • 300 ml plant milk oat or almond work well in this recipe
  • 1 tsp vanilla extract
  • 50 g icing sugar
  • 15 g tapioca starch
1 tsp agar agar powder
  • 100 g coconut oil room temperature
Natural red food colouring

Ingredients for the topping

  • Fresh seasonal fruit – we used raspberries and blueberries


Method for the macaron

  • Line a baking tray and pencil out 20 small circles, about 3cm in diameter. Preheat the oven to 140° Celsius.
  • Drain the chickpeas and pour the liquid (aquafaba) into a saucepan. Place over a medium heat and bring to a simmer, reduce the liquid by 20% so that you are left with 80g.
  • Leave to cool and then whisk to form stiff peaks with an electric whisk or stand-alone mixer, this will take a good few minutes! It will more than double in volume and become firm. Then add the caster sugar and whisk just to combine.
  • Sieve the ground almonds and icing sugar and then fold carefully into the whisked chickpea water. You want the aquafaba to remain as light and fluffy as possible!
  • If you want to add colouring do this now and fold it in gently to the mix.
  • Pour the mixture into a piping bag and pipe into the circles on your baking sheet. Leave to rest for 10 minutes at room temperature before baking at 140° Celsius for 20 minutes.
  • Remove from the oven and leave to cool completely before filling.

Method for the mousseline cream filling

  • Place the vanilla extract and plant milk in a saucepan and bring to the boil. Remove from the heat and leave to infuse for 30 minutes.
  • In a separate bowl mix together the icing sugar, tapioca starch and agar agar. Add a few tablespoons of the milk to form a fluid paste and then whisk into the rest of the milk.
  • Add a drop of red food colouring at the point if you want to give the cream a light pink colour.
  • Put back on the heat and bring to the boil, whisking continuously until thickened. Reduce the heat to a low simmer and cook for 2 – 3 minutes, whisking continuously.
  • Take off the heat and pour it into a medium bowl. Cover with cling film to stop it forming a skin. Leave to one side and let cool to room temperature.
  • Weigh out the coconut oil and whisk for a few minutes until soft and creamy.
  • Once both the coconut oil and cooled milk mixture at roughly the same temperature, start to add them together gradually, whisking vigorously after each addition.
  • The coconut oil must emulsify completely with the thickened milk mixture. This step is essential to achieve a smooth mousseline cream!
  • It may separate as you mix it together but keep whisking vigorously and it will come together.
  • Once homogenised, cover the bowl with cling film and place in the fridge for a few hours or overnight to cool completely and firm up.

To assemble

  • Once the macarons and vanilla cream have cooled completely, take one macaron and pipe the vanilla cream on top, decorate with your choice of seasonal fresh berries.