Sugar-Free Raspberry Macaron
Indulge guilt-free with these Sugar-Free Raspberry Macarons, a healthier twist on the classic French dessert that’s perfect for those watching their sugar intake. Crafted with almond flour, powdered erythritol, and velvety egg whites, the macaron shells are light, delicate, and full of subtle vanilla flavor. A luscious, tangy raspberry filling made from cream cheese, heavy cream, and freeze-dried raspberries takes center stage, bringing a burst of fruity sweetness without refined sugar. Perfect for special occasions or everyday treats, these macarons boast a refined texture with their airy shells and creamy interiors. With just the right amount of sweetness thanks to erythritol, they’re a delightful low-carb option that looks as stunning as they taste. Try these sugar-free macarons and enjoy the perfect balance of elegance and flavor!
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Recipe Information
Ingredients
- 120 grams almond flour
- 200 grams powdered erythritol
- 100 grams egg whites
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 drop gel food coloring (optional)
- 10 grams freeze-dried raspberries
- 100 grams cream cheese
- 2 tablespoons heavy cream
Instructions
Start by preheating your oven to 300°F (150°C) and line two baking sheets with parchment paper.
In a food processor, combine almond flour and 100 grams of powdered erythritol. Pulse a few times to ensure there are no lumps.
In a clean, dry mixing bowl, add egg whites and a pinch of salt. Whisk with an electric mixer until soft peaks form.
Gradually add the remaining 100 grams of powdered erythritol while continuing to whisk until stiff peaks form.
Add vanilla extract and gel food coloring (if using) to the egg whites and gently fold in the dry almond flour mixture using a spatula until the batter flows like lava.
Transfer the batter into a piping bag fitted with a round tip. Pipe small circles about 1 inch in diameter onto the prepared baking sheets, spacing them about 1 inch apart.
Tap the baking sheets firmly against the counter a few times to release any air bubbles. Let them sit at room temperature for 30 minutes, or until a skin forms on the surface.
Bake the macarons for 15-20 minutes, rotating the sheets halfway through baking. They are done when they are firm to the touch and can easily be lifted from the parchment paper.
Allow the macarons to cool completely on the baking sheets.
To prepare the raspberry filling, first crush the freeze-dried raspberries into a fine powder using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
In a mixing bowl, combine cream cheese, heavy cream, and crushed freeze-dried raspberries. Beat until smooth and uniformly pink.
Transfer the raspberry filling into a clean piping bag.
Pair macaron shells of similar size and pipe a small mound of raspberry filling onto the flat side of one shell of each pair. Gently press together with the second shell.
Place the filled macarons in an airtight container in the refrigerator to mature for at least 24 hours before serving. This allows the flavors to meld and the texture to soften.
Serve the sugar-free raspberry macarons at room temperature and enjoy their delicate texture and vibrant flavor.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 13.0 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 324 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.
