Sugar-Free Classic French Macarons
Indulge guilt-free with these Sugar-Free Classic French Macarons, a healthier spin on the iconic Parisian treat. Crafted with fine almond flour and sweetened naturally with powdered erythritol, these delicate confections deliver all the charm of traditional macarons without the added sugar. A glossy vanilla-infused meringue forms the perfect shells, while a creamy whipped butter filling enhanced with unsweetened almond milk brings luxurious flavor to every bite. With just 25 minutes of prep and straightforward techniques like gentle folding and air-drying, this recipe ensures bakery-quality results at home. Perfect for diabetics, keto enthusiasts, or anyone seeking refined, sugar-free indulgence, these macarons are sure to impress at your next gathering.
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Recipe Information
Ingredients
- 100 grams Fine almond flour
- 90 grams Powdered erythritol
- 3 large Egg whites
- 30 grams Granulated erythritol
- 0.25 teaspoons Cream of tartar
- 0.5 teaspoons Vanilla extract
- 60 milliliters Unsweetened vanilla almond milk
- 115 grams Unsalted butter
- 80 grams Powdered erythritol for filling
Instructions
Line two baking sheets with parchment paper and set aside.
In a food processor, combine the almond flour and 90 grams of powdered erythritol. Process them together for about 1 minute to ensure they are well combined and the flour is fine. Sift the mixture into a large mixing bowl to eliminate any lumps.
In a clean large bowl, whisk the egg whites until they become foamy. Add the cream of tartar and continue whisking until soft peaks form. Gradually add the granulated erythritol, a little at a time, while continuing to whisk until stiff peaks form and the meringue is glossy.
Add the vanilla extract to the meringue and whisk briefly to combine.
Gently fold the almond flour mixture into the meringue using a silicone spatula, about one-third at a time. Continue folding until you achieve a smooth batter with a flowing consistency that 'ribbons' off the spatula.
Transfer the mixture into a piping bag fitted with a plain round nozzle. Pipe small rounds (about 2-3cm in diameter) onto the prepared baking sheets, spacing them a couple of centimeters apart.
Tap the baking sheets firmly on the countertop a few times to release any air bubbles. Let the macarons sit at room temperature for about 30-45 minutes, or until a skin has formed on the tops, making them less sticky to touch.
Preheat the oven to 150°C (300°F).
Bake the macarons in the preheated oven, one sheet at a time, for 12-15 minutes. They are done if they don't wobble and the tops are firm to the touch.
Remove from oven and allow them to cool completely on the baking sheets before removing.
For the filling, in a medium bowl, beat the unsalted butter until creamy. Gradually add the 80 grams of powdered erythritol and continue to beat until smooth and incorporated.
Slowly add the unsweetened almond milk, beating continuously until the filling is fluffy and smooth.
Match up pairs of similar-sized macaron shells, and pipe or spread the filling on the flat side of one shell. Gently press another shell onto the filling to create a 'sandwich'.
Store macarons in an airtight container in the refrigerator for 24 hours to allow flavors to mature, then bring to room temperature before serving.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 224.7 g | 82% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 4.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 360 mg | 28% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1037 mg | 22% | |
*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.
