This recipe is Keto, Low Carb, Gluten Free, Sugar Free and Grain Free
Finally, a perfect Keto macaroon! I can tell you – it’s taken about 50 tries to perfect this recipe. It is very important you follow the exact steps and ingredients or this will fail. They still taste delicious if they don’t rise right but the do not gain the fluffy texture as a real macaroon. So please, if you’re a beginner baker, please start with a different recipe and come back to this one. But once you get it, the results are spectacular!
WOW your guests at a classy party with these amazing cookies. My fav! Plus they are practically zero net carbs!
But hey – you’ll need to try it for yourself so you believe me. 😉
I’m not going to sit here and write a whole script on how you should try this recipe. I’m going to let the food speak for itself. If you LOVE this recipe as much as I do than do me a fave and spread it.
Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>
KETO French Macaroons with White Velvet Buttercream
IngredientsFOR THE COOKIES
- 1 Cup of Almond Flour
- 1/2 Tsp Pink Himalayan Salt, divided in 2
- 1+3/4 Cup Powdered Erythritol
- another 1/4 Cup of Powdered Erythritol
- 1 Tbsp Baking Powder
- 1/2 Tsp Vanilla Extract
- 3 Egg Whites room temperature
- 2 drops purple gel food colouring (optional)
FOR THE VELVET BUTTERCREAM
- Make the macaroons: In a food processor, combine the powdered erythritol, almond flour, baking powder and ½ of the salt and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a mixer using whisk attachment, beat the egg whites and the remaining ½ of the salt until soft peaks form. Gradually add the other 1/4 cup of powdered erythritol until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until batter is thickened but gooey.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart. Let sit out for 1 hour to dry out.
- Preheat the oven to 300˚F.
- Bake the macarons for 15 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
Nutrition Per Serving
1 serving = 1 buttercream filled cookie
Total Fat 8g
Total Carbohydrates =27.7g
Dietary Fiber =0.2g
Total overall Sugar Alcohols 27g
Net carbs per serving: 0.5g
*aka 1 carb per 2 cookies*
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DID YOU TRY THIS RECIPE?
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