French Macarons with a Diabetic Twist

local_grocery_store Ingredients

• 1 1/2 cups almond flour
• 1/2 cup powdered erythritol
• 1/2 tsp stevia extract powder
• 3 egg whites (room temperature)
• 1/4 tsp cream of tartar
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup heavy cream (room temperature)
• 1/4 cup powdered erythritol
• 2 tbsp butter, softened
• 1/2 tsp vanilla extract
• 1/8 tsp salt

restaurant_menu Method

1. 1.Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. 2.In a medium bowl, whisk together the almond flour, powdered erythritol, and stevia extract powder.
3. 3.In a large bowl, beat the egg whites with an electric mixer until frothy. Add the cream of tartar, salt, and vanilla extract and continue to beat until stiff peaks form.
4. 4.Gently fold the almond flour mixture into the egg whites until everything is combined and no dry spots remain.
5. 5.Transfer the mixture to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheet.
6. 6.Tap the baking sheet on the counter a few times to release any air bubbles, then let the macarons rest for 30 minutes.
7. 7.Bake the macarons for 15 minutes, then let them cool completely on the baking sheet.
8. 8.In a medium bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered erythritol, butter, vanilla extract, and salt and continue to beat until stiff peaks form.
9. 9.Transfer the filling to a piping bag and pipe a small amount onto the bottom of one macaron. Sandwich with another macaron and repeat with the remaining cookies and filling.

lightbulb_outline Tips

• chevron_rightMake sure your egg whites are at room temperature before beating them.
• chevron_rightDon't overmix the batter or your macarons will be flat.
• chevron_rightLetting the macarons rest before baking helps them develop their signature feet.
• chevron_rightIf you don't have a piping bag, you can use a zip-top bag with the corner snipped off.