Keto Macaron Food

KETO MACARON RECIPE

Steps:

• Line a few trays with parchment paper. Use the back of a piping tip to draw 1 inch circles with about 1 inch space in between each circle.
• Start by placing the almond flour in a food processor. *
• Using a sifter, tip the almond flour from the food processor out and gradually sift the almond flour into a bowl. Once you are done, set the dry ingredients aside.
• Carefully crack two eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off.
• Add a half teaspoon of salt to the egg whites and begin to whip.
• Whip the egg whites until they get fluffy and add the stevia drops and vanilla extract. Continue to whip them until you get stiff peaks. **
• Grab a spatula and begin adding the almond flour to the meringue a quarter at a time. When adding it, make sure to fold the merginue and dry mix together by scooping from the bottom of the bowl upwards and folding it over.
• Continue this until all is incorporated. Don't overwork the mixture, you just want a good folded in mixture.
• Flip the pencil side of the parchment paper down.
• Then, use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.
• Fill a piping bag with a half inch tip and begin piping small circles of batter onto the parchment paper where you made the circles.
• Pick up each tray and drop them onto the counter to knock any loose air out from under the macarons.
• When all the batter has been piped, let it sit on the counter for at least 30 minutes. ***
• While waiting, preheat the over to 300 degrees.
• Place the first tray in and bake for 15 minutes. ****
• Take the macarons out. If they are not perfectly dried out, then you can pop them back into the over for a few more minutes.
• Wait until the macarons are cooled to remove them from the parchment paper.
• You will be able to tell when they are ready because they will come off the parchment without sticking at all.
• Let them cool completely before adding any filling. You can use any number of fillings, including piping a layer of Keto butter cream.
• How to Make Keto Buttercream?
• Set the cream cheese and butter out of the fridge so that it softens for about 20 minutes.
• Add the cream cheese and butter to the stand mixer with the paddle attachment. Cream together the cream cheese and butter until they are mixed and fluffy.
• You will need to scrape down the sides with a spatula.
• Then, add the vanilla extract and the monk fruit sweetener.

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.

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.

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.