Low Carb French Meringue Macaroons Recipe 415

LOW CARB FRENCH MERINGUE MACAROONS RECIPE - (4.1/5)

Steps:

• 1. Preheat the oven to 325 degrees F. and line a cookie sheet with parchment paper. 2. Add the egg whites to a mixing bowl and whisk until frothy. Add all the remaining ingredients, except the almond flour, and whisk until a little more frothy and thick. 3. Fold in the almond flour until well combined. Place heaping tablespoons of the meringue mixture in rows on the prepared sheet pan, leaving a couple inches of space between each cookie. The recipe should make about 24 cookies. 4. Bake for about 25 minutes until just starting to brown and they are firm to the touch. Remove and cool completely before frosting. 5. While the meringue cookies cool, make the filling by adding all of the filling ingredients to an electric mixer and beating on the highest speed until light and fluffy. 6. NOTE: Only frost right before serving. To serve, spread a thin layer of filling between 2 cooled baked cookies to make the meringue macaroons. Serve immediately once frosted; otherwise, store unfrosted cookies in an airtight container on the counter, keeping the filling in the refrigerator. HELPFUL HINTS Try adding food coloring or unsweetened cocoa powder to the cookies and filling to create unique cookies as pictured. Calories:115 /Fat: 10.5 g /Protein: 4g /Fiber: 1g /Net Carbs: 1.5g See MORE of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

LOW-CARB IN-A-MINUTE MACAROONS RECIPE - (4/5)

Steps:

• Place oven rack in the center position and preheat to 350°F. Line a baking sheet with parchment paper. In a large bowl, beat egg whites, and vanilla extract until frothy. Stir in sugar substitute, butter, and baking soda. Fold coconut into the wet ingredients until well combined. Wet fingers to prevent sticking; form the mixture into 16 equal balls about 4 teaspoons in size, and place on the lined baking sheet. Bake for 15 minutes or until they begin to turn golden brown all over. Let cool 15 minutes before serving. Pack the dough into a 1-ounce ice cream scoop to form perfectly circular macaroons. You can also bake them in paper mini muffin liners for a really nice presentation. VARIATION: Make almond macaroons by replacing the vanilla extract with 1 teaspoon of almond extract and pressing 1 whole raw almond into the top of each macaroon before baking.

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.

MACARON (FRENCH MACAROON)

Steps:

• Line a baking sheet with a silicone baking mat.
• Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Add white sugar and beat until egg whites are glossy, fluffy, and hold soft peaks.
• Sift confectioners' sugar and ground almonds in a separate bowl; quickly fold almond mixture into egg whites, about 30 strokes.
• Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto the prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold batter a few more times and retest.
• When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds, leaving space between the disks. Let piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• Preheat the oven to 285 degrees F (140 degrees C).
• Bake cookies in preheated oven until set but not browned, about 10 minutes.
• Let cookies cool completely before filling, about 30 minutes.