Macarons are considered to be the diamond of French desserts.
Soft, delicate, and crispy macarons are one of the most popular sweets around the world.
Traditionally made of almond flour, meringue, sugar, and food coloring, macarons are usually presented as a sandwich cookie filled with buttercream, ganache, or jam.
With the right keto substitutions, you can make macarons at home.
And no, you don’t need to be a trained French pastry chef to make macarons!
Luckily, the original recipe doesn’t need much altering, which means we only need to substitute sugar for erythritol.
The key to this recipe is to pay great attention to the proportions and temperature of the ingredients.
Although the macarons recipe features both measuring by weight (grams) and volume (cups), we strongly recommend following the weight measurements.
The volume measurements are for reference.
Another trick to this recipe is the egg whites.
They need to be cold before whipping in a dry mixing bowl to get the stiff peaks.
Also, very important to fold the dry ingredients into the egg whites and not to mix them.
-HOW TO-
Macarons Ingredients:
Add the almond flour, powder erythritol, and salt to a food processor and pulse until very fine;
Transfer the dry mixture to a fine-mesh sifter and sift; set aside;
To a mixing bowl, add the egg whites with a pinch of salt and beat until soft peaks form;
Gradually add the 1/4 cup of erythritol and continue mixing until stiff peaks form;
Add the food coloring in and mix until the color is distributed evenly;
Add the dry ingredients over the egg whites and gently fold in until fully incorporated;
Transfer the mixture to a piping bag with the round tip in;
Pipe the batter to a parchment-lined baking tray into 1.5 inches round; make sure to leave about 1-inch space in between rounds;
Tap the tray against the counter 2-3 times to remove any excess air out;
Allow the macarons shells to dry at room temperature for 30 min – 1h;
Preheat oven to 280F/140C, no fan;
Bake at 280F/140C, no fan, for 15-17 minutes; allow to slightly cool down before transferring to a wire rack;
Buttercream Ingredients:
Make the buttercream by mixing all ingredients together to a smooth paste;
When the macaron shells are completely cool, pipe about 1 tbsp of the buttercream to one macaron shell and gently sandwich the two together.
French Macarons Low Carb Keto Recipe
Ingredients
For the macarons:
- 1 cup almond flour 112 grams
- 2 cups powder erythritol 180 grams
- 1/2 tsp sea salt 6 gram
- 3 egg whites 90 grams (cold)
- 1/4 cup erythritol 25 grams
- 1-2 drops purple food coloring
For the buttercream:
- 1/4 cup butter softened
- 2 oz cream cheese room temperature
- 1/3 cup powdered erythritol
- 1 tsp vanilla extract
Instructions
- Add the almond flour, powder erythritol, and salt to a food processor and pulse until very fine;
- Transfer the dry mixture to a fine-mesh sifter and sift; set aside;
- To a mixing bowl, add the egg whites with a pinch of salt and beat until soft peaks form;
- Gradually add the 1/4 cup of erythritol and continue mixing until stiff peaks form;
- Add the food coloring in and mix until the color is distributed evenly;
- Add the dry ingredients over the egg whites and gently fold in until fully incorporated;
- Transfer the mixture to a piping bag with the round tip in;
- Pipe the batter to a parchment-lined baking tray into 1.5 inches round; make sure to leave about 1-inch space in between rounds;
- Tap the tray against the counter 2-3 times to remove any excess air out;
- Allow the macarons shells to dry at room temperature for 30 min – 1h;
- Preheat oven to 280F/140C, no fan;
- Bake at 280F/140C, no fan, for 15-17 minutes; allow to slightly cool down before transferring to a wire rack;
- Make the buttercream by mixing all ingredients together to a smooth paste;
- When the macaron shells are completely cool, pipe about 1 tbsp of the buttercream to one macaron shell and gently sandwich the two together.
