French-Inspired Low Carb Macarons

local_grocery_store Ingredients

• 1.5 cups almond flour
• 1 cup powdered erythritol (or other low carb sweetener)
• 4 egg whites, at room temperature
• 1/4 tsp cream of tartar
• 2 tbsp unsweetened cocoa powder
• 1/4 cup heavy cream
• 1/2 cup sugar-free chocolate chips

restaurant_menu Method

1. 1.Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. 2.In a large bowl, whisk together the almond flour and powdered erythritol.
3. 3.In a separate bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form.
4. 4.Fold the egg whites into the almond flour mixture until fully combined.
5. 5.Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.
6. 6.Bake for 15 minutes, then let cool completely on the baking sheet.
7. 7.Meanwhile, heat the heavy cream in a small saucepan until simmering.
8. 8.Remove from heat and stir in the chocolate chips until fully melted and smooth.
9. 9.Transfer the mixture to a piping bag and pipe onto the flat side of half of the macarons.
10. 10.Top with the remaining macarons to make a sandwich.
11. 11.Chill in the refrigerator for at least 30 minutes before serving.

lightbulb_outline Tips

• chevron_rightMake sure your egg whites are at room temperature before beating them for the best results.
• chevron_rightIf you don't have powdered erythritol, you can use another low carb sweetener like monk fruit or stevia.
• chevron_rightBe patient when folding the egg whites into the almond flour mixture - you want to keep as much air in the mixture as possible to create the signature macaron texture.