KETO COCONUT FRENCH MACARONS

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 KETO COCONUT FRENCH MACARONS 

Servings 6 servings

Calories 48kcal

Author Liezel

Ingredients 2 egg white 1/2 cup granulated erythritol 100 grams 1/2 cup coconut flour 64 grams or much lesser for store bought flour (note I used homemade coconut flour)

Instructions

• 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 coconut flour in a food processor. *
• Using a sifter, tip the coconut flour from the food processor out and gradually sift the coconut 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 erythritol  . Continue to whip them until you get stiff peaks. **
• Grab a spatula and begin adding the coconut 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.

Notes

* in this recipe I used homemade coconut flour or use a desiccated  coconut into food processor 

** Sometimes you will get peaks that appear stiff, but if they tip over at all, they are not stiff enough. Properly whipped, the egg whites, now a meringue, will not come out of a bowl even if you tip it upside down.

*** This is an important step! It causes a film to form over top of the macaron, and will help it retain its shape while it is baking.

**** Do not be tempted to open the over door while it is baking, because this can result in an uneven bake.

Notes

I use homemade Coconut flour here the link for the recipe homemade coconut flour In this recipe I made 6 pcs French macaron each has

Nutrition

Serving: 1serving | Calories: 48kcal | Carbohydrates: 2g | Protein: 2.3g | Fat: 1.3g | Fiber: 3.3g |