Hey loves! It’s National Pie Day and instead of making an actual pie, we’re making keto-friendly very berry macarons to satisfy that sweet tooth.
macarons Recipe:
- 1 ¾ cups confectioners Swerve
- 1 cup almond flour, finely ground
- 1 teaspoon salt, divided
- 3 large egg whites or 5 medium, at room temperature
- ¼ cup granulated keto-friendly sweetener
- ½ teaspoon vanilla extract
- 2 drops of gel food coloring (optional)
Very berry filling recipe:
- 3 cups of frozen mixed berries
- 1/2 cup of granulated keto-friendly sweetener
- 2 Tbsp of lemon juice
- 1/4 tsp of xanthan gum
Let’s get Cookin’
In a food processor, combine the powdered Swerve, almond flour and ½ teaspoon of salt and process on low speed until the mixture is extra fine.
Sift the almond flour mixture through a fine-mesh sieve into a large bowl. (You can whisk it all together by hand as well.)
Using a stand mixer, beat the egg whites and the remaining ½ teaspoon of salt until soft peaks form. Gradually add the granulated keto sweetener until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
Add the vanilla and mix until incorporated. Add the food coloring and mix until combined.
Slowly add the almond flour mixture into the egg whites in small batches. Continue to carefully mix until the mixture can form a figure 8 in the bowl.
Transfer mixture to a piping bag (I like to use a ziplock bag with the corner cut off).
Prepare the baking dishes:
Now, you will prepare your baking dishes with parchment paper.
Pipe 1 to 1 and 1/2 inch rounds about 2 inches apart. Let the macarons rest for 45 min to 1 hour until they are dry to the touch.
Bake in a 315 degree preheated oven for 15-18 minutes depending on elevation.
Remove onto a wire rack to cool completely.
Prepare the macarons filling:
In a saucepan with a heavy bottom, add the frozen berries, sweetener and lemon juice and bring to a boil.
Continue to cook whole, stirring until the berries break down and the mixture reduces. (About 20 minutes.)
Sprinkle the xantham gum over the surface and stir completely. The mixture will start to thicken.
Transfer the mixture to a glass container and place in the fridge to further set up and cool.
Assemble the Macarons:
Turn over half of the macaron cookies and spoon on some of the berry filling. Once you’ve done that, cover the filling with another macaron cookie.
Enjoy!
FYI: The macarons will not have that traditional “lifted top” because we’re not using sugar, but they are still SUPER delicious.
Also, if you don’t get your berry filling thick enough it will run out of the macaron. If you’re worried you may not get the texture you’re looking for, consider making a thick, cream cheese-based butter cream to pipe along the edge of the macaron. Then, dollop the berry filling in the center.
Let me know how it goes for you! Head on over to my Instagram to tag me in your yummy dessert and check out my latest blog post recipe here.