Low Carb Classic French Macarons
Indulge guilt-free with these Low Carb Classic French Macarons, a keto-friendly twist on the iconic Parisian treat. Light, airy, and delightfully crisp on the outside with a chewy center, these macarons are crafted using almond flour and erythritol, making them perfect for those seeking a low-carb or sugar-free dessert option. With a simple yet elegant preparation process, this recipe ensures successful results every time, featuring essential techniques like macaronage for achieving the perfect texture. Customizable with food coloring and your favorite sugar-free fillings—think ganache, cream cheese frosting, or whipped cream—these macarons are as versatile as they are delectable. Perfect for special occasions or an everyday indulgence, they deliver all the charm of classic French patisserie without compromising your dietary goals.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 100 grams Erythritol sweetener (granulated)
- 3 large Egg whites
- 0.25 teaspoon Salt
- 0.25 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- 50 grams Powdered sugar substitute
- as needed Food coloring (optional)
Instructions
Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
In a food processor, pulse the almond flour and erythritol together until very fine. Sift the mixture through a fine-mesh sieve into a large bowl, discarding any coarse bits.
In a separate clean bowl, beat the egg whites, salt, and cream of tartar using an electric mixer on medium speed until foamy.
Increase the speed to high and gradually add the powdered sugar substitute, continuing to beat until stiff peaks form. Add the vanilla extract and fold in gently.
If using food coloring, add a few drops and gently fold until the color is even throughout the mixture.
Gently fold the almond flour mixture into the egg whites, a third at a time, using a spatula. Be sure to fold in a circular motion to not deflate the batter. The final batter should be smooth and lava-like.
Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds (about 1-inch in diameter) onto the prepared baking sheets, leaving some space between each macaron.
Tap the baking sheets firmly on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for about 30-60 minutes, or until the tops are dry to the touch.
Bake in the preheated oven, one tray at a time, for 12-15 minutes, or until the macarons are firm to the touch and come off the parchment easily.
Allow the macarons to cool completely on the baking sheets. Once cool, carefully remove them and sandwich them together with a filling of your choice, such as unsweetened whipped cream, sugar-free ganache, or cream cheese frosting.
Refrigerate the assembled macarons for at least an hour to allow the flavors to meld before serving.
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 54.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 294 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.
