Keto Macarons
These Keto Macarons provide a sophisticated and elegant treat for anyone following a low-carb lifestyle. Because you use almond flour and powdered erythritol, you can achieve the classic, delicate crunch and chewy center of a French macaron without the sugar spike. Furthermore, the fresh strawberry cream filling adds a bright, fruity finish that makes these cookies truly irresistible.
Ingredients & What You’ll Need
- Egg whites: Form the essential meringue base that gives the shells their airy structure.
- Powdered erythritol: Sweetens the shells while providing the necessary bulk for a smooth finish.
- Cream of tartar: Stabilizes the egg whites to help create a glossy and stiff meringue.
- Almond flour: Acts as the gluten-free foundation for the delicate cookie shells.
- Vanilla extract: Enhances the flavor of the shells with a subtle sweetness.
- Food coloring: Allows you to customize the aesthetic of your macarons for any occasion.
- Strawberries: Create a fresh and vibrant base for the creamy fruit filling.
- Xylitol: Sweetens the strawberry reduction without the cooling aftertaste sometimes found in other sweeteners.
- Cream cheese: Adds a rich tanginess and helps stabilize the whipped filling.
- Lemon juice: Brightens the strawberry flavor and balances the sweetness of the cream.
- Heavy whipping cream: Yields a light and fluffy texture for the final assembly.
How to Make Keto Macarons
This method requires patience and precision, particularly during the folding and resting phases, to ensure your shells develop their signature “feet.”
1. Prepare the Macaron Shells
First, separate the egg whites into a clean bowl and whip them on high speed until soft peaks form. Add the cream of tartar and gradually incorporate the powdered erythritol until a glossy, stiff meringue develops. Next, sift the almond flour into the bowl and gently fold it into the meringue. You should continue folding until the batter flows slowly like lava. Finally, add your vanilla and food coloring before piping equal circles onto a parchment-lined baking sheet.
2. Rest and Bake
After piping, you must tap the baking sheet firmly on the counter to release trapped air bubbles. Let the shells rest at room temperature for about 40 minutes until they are dry to the touch. This step is crucial because it allows a skin to form, which leads to the iconic macaron shape. Bake the shells at 300°F for approximately 10 minutes. You will know they are done when they lift easily from the paper but remain chewy in the center.
3. Create the Strawberry Cream Filling
While the shells cool, cook the strawberries and xylitol on low heat until the fruit softens. Add the cream cheese and blend the mixture until smooth with a hand mixer, then sift in the lemon juice. In a separate bowl, whip the heavy cream to stiff peaks. To finish the filling, fold a small amount of whipped cream into the strawberry base before folding the whole mixture back into the remaining cream for a fluffy result.
4. Assemble the Cookies
Pipe a generous amount of the strawberry cream onto the bottom of one shell. Gently press another shell on top to create a sandwich. Subsequently, you can dust the tops with a little powdered sweetener for a professional look. Therefore, you should refrigerate the macarons briefly to allow the flavors to meld together perfectly.
Tips and Notes
- Sifting is Key: You should sift the almond flour twice to ensure there are no large bits, which helps create a perfectly smooth shell surface.
- The “Lava” Test: When folding the batter, stop as soon as it can fall off the spatula in a continuous ribbon; over-mixing will result in flat cookies.
- Humidity Matters: Avoid making macarons on very humid days, as the moisture in the air can prevent the shells from drying and forming a proper skin.
- Maturation: Macarons actually taste better the next day after the filling has slightly softened the interior of the shells.
Keto Macarons
This Keto Macarons recipe brings French patisserie style to your kitchen with a low-carb twist. These delicate almond cookies feature a luxurious strawberry cream filling that is entirely sugar-free.
Ingredients
Macaron Shells:
- 3 egg whites
- 1 cup powdered erythritol
- 1/4 tsp cream of tartar
- 1 1/2 cups almond flour, sifted
- 1/2 tsp vanilla extract
- Food coloring of choice
Strawberry Cream Filling:
- 1 cup strawberries
- 2 tbsp xylitol
- 2 tbsp cream cheese
- 1 tbsp lemon juice
- 8 oz heavy whipping cream
Instructions
- Meringue: Whip the egg whites to soft peaks, then add cream of tartar and erythritol until stiff and glossy.
- Fold: Gently fold in the sifted almond flour until the batter reaches a lava-like consistency.
- Pipe: Add coloring and vanilla, then pipe circles onto a baking sheet and tap to release air.
- Dry: Let the shells sit for 40 minutes until a skin forms and they are dry to the touch.
- Bake: Cook at 300°F for 10 minutes and cool completely.
- Filling: Simmer strawberries and xylitol, blend with cream cheese and lemon, then fold into whipped heavy cream.
- Assemble: Pipe the strawberry cream onto the shells and sandwich them together.
Notes
- Clean Bowl: Ensure your mixing bowl is completely grease-free, or the egg whites will not whip properly.
- Storage: Store in an airtight container in the fridge for up to 3 days for the best texture.
Nutrition Information:
Serving Size: per servingAmount Per Serving:Calories: 145Total Fat: 13gSaturated Fat: 5gCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 1gProtein: 4g