Ingredients
Scale
- 100g Almond flour
- 80g Powdered sweetener
- 1–2 tbsp Freeze-dried raspberries (powdered)
- 2 large Egg whites
- 40–50g Granulated sugar or sugar substitute
- 70–80g Dark chocolate (chopped)
- ¼ cup Almond milk or low-fat milk
Instructions
- Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a mixing bowl, whisk together almond flour, powdered sweetener, and powdered freeze-dried raspberries.
- Whip egg whites in a separate bowl until soft peaks form; gradually add granulated sugar until stiff peaks are achieved.
- Gently fold the dry mixture into the whipped egg whites without deflating them.
- Pipe small circles onto prepared sheets, leaving space between each.
- Bake for about 30 minutes until shells are firm to touch.
- Prepare ganache by heating almond milk and pouring it over chopped dark chocolate; stir until smooth.
- Once cooled, assemble macarons by spreading ganache between two shells.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 60
- Sugar: 4g
- Sodium: 0mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Use aged egg whites for better meringue stability. Sift dry ingredients to ensure a smoother batter. Allow piped macarons to rest before baking for optimal rise.