Sugar-Free Classic French Macarons

Indulge in the elegance of French pastry with a guilt-free twist by making these *Sugar-Free Classic French Macarons*. This refined recipe preserves the delicate texture and signature "feet" of traditional macarons, but swaps out sugar for erythritol, making it a delightful low-carb treat. Featuring a perfectly balanced almond flour shell and a velvety vanilla buttercream filling, these macarons are a stunning option for anyone seeking a sophisticated sugar-free dessert. Crafted with simple ingredients like egg whites, fine almond flour, and unsweetened vanilla almond milk, this recipe ensures both flavor and finesse. Perfect for celebrations or an everyday indulgence, these macarons are best enjoyed after a day of maturation in the fridge, making each bite melt-in-your-mouth divine. Keto-friendly, gluten-free, and irresistibly elegant, these sugar-free macarons are a testament to healthy indulgence without compromise.

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

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

Directions

Step 1

Line two baking sheets with parchment paper and set aside.

Step 2

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.

Step 3

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.

Step 4

Add the vanilla extract to the meringue and whisk briefly to combine.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Preheat the oven to 150°C (300°F).

Step 9

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.

Step 10

Remove from oven and allow them to cool completely on the baking sheets before removing.

Step 11

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.

Step 12

Slowly add the unsweetened almond milk, beating continuously until the filling is fluffy and smooth.

Step 13

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'.

Step 14

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

Serving size	(577.7g)

Amount per serving	% Daily Value*
Calories	1478.5

Total Fat 149.2g	0%
Saturated Fat 61.1g	0%
Polyunsaturated Fat 0g
Cholesterol 254.6mg	0%
Sodium 224.5mg	0%
Total Carbohydrate 224.7g	0%
Dietary Fiber 11.0g	0%
Total Sugars 4.5g
Protein 33.1g	0%

Vitamin D 25.4IU	0%
Calcium 360.3mg	0%
Iron 3.9mg	0%
Potassium 1037.4mg	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: 56.6%

Protein: 5.6%

Carbs: 37.9%