Low Carb Classic Almond Macarons
Delight in the art of French patisserie with these irresistible Low Carb Classic Almond Macarons—a guilt-free twist on the beloved dessert! Featuring a luscious almond flour base, these macarons are sweetened with keto-friendly erythritol, offering a light and airy texture without the carb overload. Precision techniques like sifting the flour mixture and achieving glossy stiff peaks in the meringue ensure perfect results every time. With their delicate, crisp shells and your choice of sugar-free filling, these macarons are an elegant treat ideal for low-carb lifestyles. Ready in under an hour, they're the ultimate indulgence for special occasions or a sophisticated anytime snack!
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Recipe Information
Ingredients
- 100 grams Almond flour
- 100 grams Powdered erythritol
- 3 large Egg whites
- 0.25 teaspoon Cream of tartar
- 30 grams Granulated erythritol
- 0.5 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 300°F (150°C), and line two baking sheets with parchment paper.
In a medium bowl, sift together the almond flour and powdered erythritol to remove any lumps. Repeat the sifting process two to three times for a smooth texture.
In a separate large bowl, using an electric mixer, whisk the egg whites until they are foamy. Add the cream of tartar and continue to whisk until soft peaks form.
Gradually add granulated erythritol to the egg whites, continuing to whisk until stiff peaks form. The mixture should be glossy, and the peaks should stand up firmly.
Gently fold the almond flour mixture into the egg whites with a spatula, about a third at a time. Use a gentle circular motion, scraping the sides and bottom of the bowl. Add the vanilla extract and salt during this process.
The final mixture should be smooth and have a 'lava-like' consistency. It should flow slowly when you lift the spatula.
Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds of batter onto the prepared baking sheets, leaving an inch of space between each.
To release any air bubbles, gently tap the baking sheets on the counter a few times.
Let the piped macaron shells 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 lightly.
Bake one sheet at a time in the preheated oven for 15-20 minutes, until the macarons develop 'feet' (the ruffled edges at the bottom) and are set. Avoid opening the oven during baking.
Allow the macarons to cool completely on the baking sheets before attempting to remove them to avoid sticking.
Once cooled, pair the macaron shells of similar size, and fill with your choice of low-carb filling, such as sugar-free ganache or almond butter.
Store the macarons in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 4.5 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 290 mg | 6% | |
*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.
