High Protein Classic Almond Macarons

Elevate your macaron game with these High Protein Classic Almond Macarons, a delicious twist on the traditional French treat! Packed with unflavored whey protein isolate, these elegant almond-based pastries offer a protein boost without compromising their delicately crisp shells and chewy interiors. Perfect for discerning dessert lovers and fitness enthusiasts alike, this recipe balances indulgence and nutrition. Featuring smooth almond flour, glossy Italian meringue, and a touch of vanilla for flavor, these macarons are as delightful to make as they are to eat. Whether you enjoy them plain or filled with your favorite buttercream or ganache, these macarons are a nutritional and aesthetic win for any occasion. Follow the precise step-by-step process and watch as these picture-perfect pastries with signature “feet” transform your kitchen into a Parisian patisserie!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 24

Ingredients

• 150 grams Almond flour
• 30 grams Whey protein isolate (unflavored)
• 150 grams Confectioners' sugar
• 110 grams Egg whites
• 125 grams Granulated sugar
• 50 grams Water
• 1 pinch Salt
• 0.5 teaspoon Vanilla extract
• 1 drop Food coloring (optional)

Directions

Step 1

Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

Step 2

In a large bowl, sift together the almond flour, whey protein isolate, and confectioners' sugar to ensure a smooth consistency. Set aside.

Step 3

In a clean mixing bowl, pour in half the egg whites (55 grams) and add a pinch of salt. Set aside.

Step 4

In a saucepan over medium heat, combine the granulated sugar and water. Bring to a boil and cook until the syrup reaches 240°F (115°C) on a candy thermometer.

Step 5

While the sugar syrup cooks, begin to whip the egg whites on medium speed using an electric mixer until they become frothy.

Step 6

Once the sugar syrup reaches the correct temperature, carefully pour it into the frothy egg whites in a slow, steady stream while continually whipping at medium speed.

Step 7

Increase the mixer speed to high and whip the meringue until glossy, firm peaks form and the mixture cools to room temperature.

Step 8

Add the remaining egg whites (55 grams) to the dry almond flour mixture, along with the vanilla extract and optional food coloring. Stir until a thick paste forms.

Step 9

Fold the meringue into the almond paste in three additions. Carefully fold and mix with a spatula until the mixture flows slowly like lava.

Step 10

Transfer the batter to a piping bag fitted with a round tip and pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets.

Step 11

Tap the baking sheets firmly on the counter a few times to release any trapped air bubbles.

Step 12

Let the macarons 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 gently.

Step 13

Bake in the preheated oven for 12-15 minutes. Macarons should have a set shell and the characteristic 'feet' around the edges.

Step 14

Remove from oven and allow to cool completely on the baking sheets before filling or serving.

Nutrition Facts

Serving size	(617.5g)

Amount per serving	% Daily Value*
Calories	2090.0

Total Fat 75.5g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 0g
Cholesterol 5mg	0%
Sodium 375.4mg	0%
Total Carbohydrate 311.0g	0%
Dietary Fiber 16.1g	0%
Total Sugars 281.1g
Protein 68.9g	0%

Vitamin D 0IU	0%
Calcium 463.9mg	0%
Iron 5.5mg	0%
Potassium 346.8mg	0%

*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.

Source of Calories

Fat: 30.9%

Protein: 12.5%

Carbs: 56.6%