Keto Macarons 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.

KETO MACARONS

Steps:

• Prepare all ingredients in advance. Keep them at room temperature for at least 1 hour. This is especially important for the eggs.
• Sift almond flour through a fine-mesh sieve with a cell no larger than 0.03 inches. Throw away any large chunks of flour left in the sieve. For the recipe, you need 5 1/3 ounces of sifted almond flour.
• Sift erythritol into the almond flour and mix thoroughly with a whisk. For this recipe, you will need 5 1/3 ounces of erythritol, stevia won't work. Use the finest powder, this is very important.
• Cooking the syrup. In a separate bowl sift the remaining half of the erythritol. Pour the erythritol into a saucepan and add 1 3/4 oz water. Heat over low heat and stir constantly. Insert a thermometer into the mixture and watch the temperature.
• As soon as the syrup heats up to 203 F, start whipping 1 3/4 ounces of egg whites with a mixer or blender in a separate bowl until hard peaks form.
• As soon as the syrup heats up to 230 F, remove it from the heat and slowly pour a thin trickle of the syrup into the whipped whites. Do not stop whipping the whites during this process.
• Continue to whip whites with syrup for at least 7 minutes. The mixture should cool to 113 F.
• Mix the batter for the biscuit. Pour the remaining 1 3/4 ounces of the egg whites into the mixture of almond flour and erythritol. Top with the mixture of egg whites and syrup.
• Thoroughly, but gently mix the batter with a silicone spatula until smooth. Do not mix the batter more than necessary, stop as soon as the batter has become smooth.
• Transfer the batter into a pastry bag. Cut off the corner of the pastry bag.
• Cover the baking sheet with a non-stick parchment and lay the pastry bag holding the batter strictly perpendicular to the baking sheet. The optimal biscuit size is 1 1/2 inches in diameter. Leave enough air between the cookies, as they will spread out slightly.
• Allow the batter to dry thoroughly for 1-2 hours. A crust should form on top of the batter. It should not stick to your finger if it is touched. You may need more time if you have high humidity in your kitchen.
• As soon as the batter is sufficiently dried, preheat the oven to 280 F. Use a baker-broiler setting, without convection. Bake the biscuits for 12 minutes. Check whether the cookies are cooked well, they should easily detach from the parchment. If the biscuits are not ready, return the baking sheet to the oven and continue baking, checking for readiness every 3-5 minutes. Do not raise the temperature in the oven - it's essential. You may need up to 25 minutes, this depends on the individual characteristics of your oven.
• It's time to prepare a filling for the biscuits - chocolate ganache. Prepare all the ingredients.
• Melt the chocolate with the cream on a water bath. Choosing high-quality chocolate without sugar is important. In our case, the composition of chocolate is 99% cocoa, with 1% salt and natural vanilla as a flavoring.
• Add the butter and mix. Ganache is ready.
• Pour the finished ganache into a pastry bag and cool to room temperature in a refrigerator. Ganache should thicken if everything has been done properly till this point.
• Everything is ready for finishing up the macarons. Smear ganache on one biscuit and press together with another biscuit. Repeat the process with all the cookies.

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.