High Protein Classic Almond Macarons
Elevate your baking game with these High Protein Classic Almond Macarons, a delightful twist on the traditional French treat. Infused with whey protein isolate, these macarons offer an impressive protein boost while preserving their signature delicate texture and nutty almond flavor. The recipe uses a precise Italian meringue method to achieve glossy shells and perfect "feet," making them a feast for the eyes and the palate. Whether you’re satisfying a sweet tooth or looking for a protein-packed snack, these colorful cookies (thanks to optional food coloring) are sure to impress. Ideal for celebrations, gifts, or post-workout indulgence, each batch yields 24 irresistible, chewy macarons that are ready in under an hour. Keywords: high protein desserts, almond macarons, protein-packed baking, Italian meringue macarons.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Whey protein isolate (unflavored)
- 150 grams Confectioners' sugar
- 110 grams Egg whites
- 125 grams Granulated sugar
- 50 grams Water
- 1 pinch Salt
- 0.5 teaspoon Vanilla extract
- 1 drop Food coloring (optional)
Instructions
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
In a large bowl, sift together the almond flour, whey protein isolate, and confectioners' sugar to ensure a smooth consistency. Set aside.
In a clean mixing bowl, pour in half the egg whites (55 grams) and add a pinch of salt. Set aside.
In a saucepan over medium heat, combine the granulated sugar and water. Bring to a boil and cook until the syrup reaches 240°F (115°C) on a candy thermometer.
While the sugar syrup cooks, begin to whip the egg whites on medium speed using an electric mixer until they become frothy.
Once the sugar syrup reaches the correct temperature, carefully pour it into the frothy egg whites in a slow, steady stream while continually whipping at medium speed.
Increase the mixer speed to high and whip the meringue until glossy, firm peaks form and the mixture cools to room temperature.
Add the remaining egg whites (55 grams) to the dry almond flour mixture, along with the vanilla extract and optional food coloring. Stir until a thick paste forms.
Fold the meringue into the almond paste in three additions. Carefully fold and mix with a spatula until the mixture flows slowly like lava.
Transfer the batter to a piping bag fitted with a round tip and pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets.
Tap the baking sheets firmly on the counter a few times to release any trapped air bubbles.
Let the macarons sit at room temperature for 20-30 minutes, or until a skin forms on the surface they should not stick to your finger when touched gently.
Bake in the preheated oven for 12-15 minutes. Macarons should have a set shell and the characteristic 'feet' around the edges.
Remove from oven and allow to cool completely on the baking sheets before filling or serving.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 311.0 g | 113% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 281.1 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
