Sugar-Free Classic Almond Macarons
Indulge in the elegance of homemade French patisserie with this Sugar-Free Classic Almond Macarons recipe—perfect for those seeking a guilt-free treat! These delicate meringue-based cookies crafted with almond flour and naturally sweetened with erythritol offer all the charm of traditional macarons without added sugar. Achieving glossy, stiff peaks and carefully folding the almond flour mixture create irresistibly smooth shells with a signature chewy texture. With just a pinch of salt and a hint of vanilla, these macarons are brimming with flavor while remaining light and airy. Finish them with your favorite sugar-free filling for a decadent dessert that’s ideal for special occasions or as a delightful everyday indulgence. Whether you’re health-conscious or simply craving a refined treat, these macarons are sure to impress!
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Recipe Information
Ingredients
- 100 grams Almond flour
- 160 grams Erythritol
- 3 large Egg whites
- 0.25 teaspoon Cream of tartar
- 0.5 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
In a medium bowl, sift together the almond flour and 80 grams of erythritol to remove any clumps. Set aside.
In a large clean bowl, beat the egg whites with an electric mixer on medium speed until foamy.
Add the cream of tartar and continue beating on high speed until soft peaks form.
Gradually add the remaining 80 grams of erythritol to the meringue, a tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Gently fold in the vanilla extract and a pinch of salt.
Sift the almond flour mixture over the meringue and fold gently but firmly using a spatula until the mixture is smooth and forms ribbons that slowly blend back into itself when drizzled.
Transfer the batter into a piping bag fitted with a round tip and pipe small even circles onto the prepared baking sheets, spacing them about 1 inch apart.
Tap the baking sheets firmly against the counter to release any air bubbles, then let them sit at room temperature for 20-30 minutes until a skin forms on the surface.
Bake in the preheated oven for 12-15 minutes, rotating the sheets halfway through, until the macarons have risen and the shells are firm to the touch.
Let the macarons cool completely on the baking sheets before carefully removing them.
Fill as desired with your favorite sugar-free filling such as sugar-free buttercream or jam, and sandwich two shells together.
Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving for best texture.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% 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 | 184.5 g | 67% | |
| 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.
