Low Carb Classic French Macarons
Indulge in the delicate elegance of *Low Carb Classic French Macarons*, a sugar-free twist on the timeless French pastry, perfect for those following keto or low-carb lifestyles. These macarons feature finely ground almond flour and erythritol sweetener, creating crisp, airy shells with soft, chewy centers—all without the guilt. Experience the satisfying challenge of mastering a classic macaron technique, from achieving glossy stiff peaks with your egg whites to crafting that signature "macaronage" batter that flows like lava. Customize them with your choice of sugar-free fillings, from rich chocolate ganache to creamy frosting, and enjoy a luxurious treat that's light on carbs but big on flavor. With their beautiful appearance and delicate texture, these low-carb macarons are an irresistible addition to any dessert table!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
- 0 as needed Food coloring (optional)
Directions
Step 1
Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
Step 2
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.
Step 3
In a separate clean bowl, beat the egg whites, salt, and cream of tartar using an electric mixer on medium speed until foamy.
Step 4
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.
Step 5
If using food coloring, add a few drops and gently fold until the color is even throughout the mixture.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
Refrigerate the assembled macarons for at least an hour to allow the flavors to meld before serving.
Nutrition Facts
| Serving size | (356.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 837.1 |
| Total Fat 50.0g | 0% |
| Saturated Fat 3.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 755.1mg | 0% |
| Total Carbohydrate 174.8g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 54.8g | |
| Protein 32.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 221.9mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 294.1mg | 0% |
Source of Calories