Hands On Time: 15 minutes
Total Time: 1 hour and 15 minutes
Makes: 15 sandwiched macarons
Calories – 81.1 kcal
Protein – 1.6g
Fat – 8.5g
Net Carbs – 0.75g
Look, these are not perfect macarons.
There, I said it. Making sugar-free macarons was a much harder task than I imagined, so these “mockaron” macarons are close, but not perfect.
But they have every element of the perfect macaron; crispy outside shell with a dense and chewy center, sandwiched with light and creamy filling.
You can use any flavor that you like to make these “mockarons” and you can fill them with simple buttercream, chocolate ganache or fruit curd.
The possibilities are endless.
3 egg whites
¾ cup of Sukrin Monk Fruit
Pinch of salt
1 teaspoon of white vinegar
1 ounce of sugar-free jello crystals
1 Tablespoon of Sukrin Defatted Almond Flour
4 ounces of soft cream cheese
4 ounces of softened butter
1 cup of Sukrin Icing, sifted
Pre-heat your oven to 250⁰ F, conventional, and line two large baking trays.
Beat your eggs, with a pinch of salt, until they are frothy.
Mix the jello crystals and sweetener together in a bowl and add the eggs – 1 tablespoon at a time – beating well in-between each addition.
Whisk until the Monk Fruit and jello have completely dissolved.
Fold the vinegar and almond flour through at the end, then place the mixture into a piping bag with a large tip.
Pipe 30 rounds out onto your trays and bake for 2 minutes.
Turn the oven off and leave the macarons in the cooling oven for 30 minutes.
DO NOT OPEN THE DOOR.
Once the time is up, remove the macarons from the oven and carefully remove from the tray to cool on baking racks.
Make the buttercream by beating all of the ingredients together until smooth, adding any flavor or color that you wish, then pipe onto half of the macarons, topping with a second.
Roll or garnish with freeze-dried raspberries, nuts or coconut, or leave plain.
Once filed, these macarons will soften so they do not store well.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for the PDF version of this recipe.