Keto French macarons

Updated at: Thu, 17 Aug 2023 05:07:21 GMT

Step 1

Sift dry ingredients. Use a fine-mesh sieve to sift almond flour, salt, and sweetener together into a large mixing bowl.

Step 2

Make meringue. In a large bowl, use a stand mixer or hand mixer to mix liquified chia seeds until they reach a frothy consistency. Slowly add sweeteners and continue to whip on medium speed until soft peaks form. Add vanilla, then continue whipping on medium-high until stiff peaks form.

Step 3

Fold. Add one-third of the almond flour mixture to the meringue. Fold in with a spatula, then slowly add more of the mixture. Use the spatula to fold under the batter and around the edges, then cut through the middle.

Step 4

Pipe. Use a piping bag with a round tip to pipe batter onto the lined baking tray following a template if possible

Step 5

Rest. Allow piped batter to rest for 30-60 minutes at room temperature.

Step 6

Bake. Bake your healthy macarons, until they are lightly browned and remove easily from the parchment paper. If they stick, give them 1-2 minutes more baking time until they release cleanly. Allow shells to fully cool on the parchment (no need to transfer to a wire rack).

Step 7

Pipe your cream and jams between two shells to create the perfect filling.

Step 8

Use a food scale. Macarons depend on accurate measurements, so weigh your ingredients — you’ll be much more likely to succeed on the first try! The recipe card below includes measurements in grams if you switch to Metric.

Step 9

Sift dry ingredients. Sifting keeps the shells perfectly smooth. If you don’t have a fine mesh sieve or want an easier way to sift, you can pulse the dry ingredients a few times in a food processor instead to achieve a similar result.

Step 10

Use the “figure 8” test. During this folding step, called the macronage, you should be able to form a figure-8 shape with the batter running off your spatula onto the rest of the mixture. If you can make the shape and the batter dissolves easily back into itself, the macronage is ready.

Step 11

Don’t over-fill the outlines when piping. The batter will spread slightly. Keep the batter within the outlines so that the cookies don’t run together later.

Step 12

Don’t skip the resting stage. After piping, the macarons need time to develop a “skin,” which prevents cracks in the cookies.

Step 13

Take your time. Steps for aging the egg whites and allowing the macaron shells to dry before baking creates consistent, picture-perfect results. Don’t rush the process! Homemade macarons are the best if you’re patient.

Step 14

Bake until they don’t stick. If they stick, it means they need more time in the oven. They should release cleanly.

Step 15

Macarons don’t align with keto diets because they traditionally contain powdered sugar. The good news is that it’s easy to make sugar free macarons that align with low carb macros!

Step 16

Powdered erythritol is a natural sweetener without the sugar spike. This keto powdered sugar replacement tastes, bakes and has exactly like powdered sugar does. Erythritol natural sweetener has zero calories, zero net carbs, and zero glycemic index.

Step 17

Powdered erythritol works beautifully anywhere you need a smooth texture, such as frostings, sauces, topping, sprinkling, and more! Because erythritol is 70% as sweet as sugar, you’ll need 1 1/3 cups powdered erythritol to replace each cup of powdered sugar.

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