Keto Macaroons Recipes

4-INGREDIENT KETO MACAROONS (HEALTHY, LOW CARB KETO DESSERT)

Steps:

• Preheat oven to 300ºF.
• Line a baking sheet with parchment paper.
• In a bowl combine the coconut, sweetener and vanilla extract. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment place the egg whites.
• Whisk the egg whites until medium peaks form.
• Gently fold the egg whites into the coconut mixture, working in batches.
• Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheet.
• Bake in preheated oven for 20-25 minutes or until golden.
• Remove from the oven and allow to cool completely before serving.

KETO MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper and coat the parchment with cooking spray.
• Beat the egg whites in a large bowl with an electric mixer on medium-high speed until foamy. Slowly add the erythritol while continuing to beat. Beat until soft peaks form, about 4 minutes. Beat in the vanilla and salt. Sprinkle the coconut and almond flour over the egg whites, then gently fold them into the egg whites with a rubber spatula until combined.
• Scoop heaping tablespoonfuls of the batter and place about 1 inch apart on the prepared baking sheets. Bake until the tops and bottoms are golden brown, 22 to 24 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days.

SUGAR FREE KETO MACARONS RECIPE (NO FAIL!)

Steps:

• Add your egg whites to a bowl and place in the refrigerator overnight.
• Remove the egg whites from the refrigerator and allow them to come up to room temperature.
• Sift together the almond flour, cocoa powder, salt and the Besti powdered sweetener. Set aside.
• Using a hand mixer fitted with a whisk attachment, whip the egg whites on low to a frothy consistency, then slowly add the Besti crystallized sweetener. Once the egg whites turn white, whip on medium until soft, glossy peaks form. Add the vanilla to the meringue during the soft peak stage, then continue whipping on medium-high for 5-7 minutes, until stiff peaks form.
• Add 1/3 of the almond mixture to the meringue and fold together using a silicone spatula. Slowly add the rest of the almond mixture. Fold your spatula under the batter and around the edges and then cut through the batter until uniform. The macaronage is ready when you can easily form an "8" shape without the meringue breaking, and the batter dissolves back into the batter seamlessly.
• Place a macaron baking mat on a baking sheet. Top the baking mat with parchment paper to prevent the macarons from sticking.
• Add a round tip to a pastry bag and fill it with the macronage. Pipe the macronage onto the parchment paper, following the macaron template. Be careful not to go outside the outline.
• Allow the macarons to dry uncovered for 30-60 minutes, until a crust forms on the surface and the macarons are dry to a gentle touch.
• Preheat the oven to 350 degrees F (176 degrees C) and bake for 12-15 minutes or until lightly browned. The cooled cookies should pull away from the parchment paper with ease. If they stick to the parchment paper they were not baked enough. Set aside to cool.
• Meanwhile, make the chocolate ganache. Add the heavy cream, chocolate chips, and sea salt to a microwave safe bowl and microwave for 1 minute. If the chocolate chips are not fully melted, whisk and microwave for an additional 30 seconds.
• Place the chocolate mixture into the fridge for 15 minutes, then whisk till smooth.
• Once your macarons have cooled completely, remove from the parchment paper.
• Add the chocolate ganache to a pastry bag and cut a small opening at the bottom. Pipe the ganache onto a cookie and top with another.