Alright, let’s be real—macarons are fancy. They’re those dainty little French cookies with crispy exteriors and creamy insides that seem too pretty to eat. But if you’re on a keto diet, macarons are usually a no-go due to their sugar-loaded sweetness. Fear not, because today, I’m going to show you how to make keto macarons that are just as delightful without messing up your carb count.
Quick PSA: Don’t confuse macarons with macaroons. Macaroons are coconut-based cookies, while macarons are almond-based meringue cookies. Now, with that cleared up, let’s dive into the keto-friendly version of this French classic.
Ingredients for Keto Macarons
Before we get our hands messy, here’s a list of all the ingredients you’ll need. Keto-friendly macarons don’t require many changes to the original recipe, but the few swaps we do make are game-changers.
For the Macaron Shells:
- 1 ¾ cups almond flour (fine, not almond meal)
- 1 cup powdered erythritol (or powdered monk fruit sweetener)
- 3 large egg whites (room temperature)
- ¼ teaspoon cream of tartar (helps stabilize the egg whites)
- ¼ teaspoon salt
- ½ teaspoon vanilla extract (or almond extract, depending on your flavor vibe)
- Food coloring (optional, but come on, they look pretty with a pop of color)
For the Keto Filling:
- 4 tablespoons unsalted butter (softened)
- ½ cup powdered erythritol (again, go with what low-carb sweetener you like)
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Flavorings as needed (You can add cocoa powder for chocolate filling, lemon zest for a zing, or even unsweetened cocoa powder to mix it up.)
Essential Tips Before You Start
You can’t just throw these ingredients together and expect picture-perfect macarons on your first try. Macarons are notoriously finicky, but we’ll get through this together. Here are some tricks I’ve picked up after a few attempts (and failures):
- Room temperature egg whites are key. Cold egg whites don’t whip as well, so leave them out for an hour or so before starting. You want fluffy peaks, not floppy messes.
- Almond flour must be sifted. Nobody likes a lumpy macaron. And don’t just sift it once; give it a second go for good measure.
- Patience is a virtue. After piping the macarons onto your tray, you’ll need to let them sit out for 20-30 minutes to form a skin. If you skip this step, they won’t rise properly in the oven.
Step-by-Step Instructions for Keto Macarons
Step 1: Prepare Your Dry Ingredients
Take that almond flour and powdered erythritol, and sift them together twice. Yes, twice. I know, I know—it’s tedious. But this ensures that your macaron shells come out smooth, without any lumps ruining the texture. Once sifted, set aside for later.
Step 2: Beat the Egg Whites
Grab your egg whites, making sure they’re at room temp. Toss them into a clean, dry mixing bowl. Add your salt and cream of tartar (this helps stiffen the peaks). Using an electric mixer or stand mixer, beat the egg whites on medium speed until they start to foam. Gradually increase the speed, and when they begin to thicken up, slowly sprinkle in the powdered erythritol. Continue beating until you have glossy, stiff peaks. This usually takes about 5-6 minutes.
A trick here is to turn the bowl upside down—if the egg whites stay put, you’re good to go. If they slide, keep beating.
Step 3: Fold in Almond Flour Mixture
Here comes the part where most people mess up: folding. Add about a third of the sifted almond flour mixture into the whipped egg whites and fold gently. Folding means scraping down the sides of the bowl and cutting through the middle, rotating the bowl as you go. Repeat with the remaining almond flour mixture until it’s fully incorporated, but don’t overmix. You’re looking for a smooth batter that falls off your spatula in thick ribbons.
Step 4: Pipe the Macarons
Line two baking sheets with parchment paper or silicone baking mats. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1 to 1½ inches in diameter) onto the baking sheets, spacing them about 1 inch apart. The batter will spread a little, so keep that in mind when you’re piping.
Now, tap the trays. Once you’ve piped all your macarons, gently tap the baking sheets on the counter to release any air bubbles. This prevents cracks and ensures a smooth top.
Step 5: Let Them Rest
This is the step everyone hates because you’re tempted to throw them into the oven ASAP. But patience, my friend. Let the piped macarons sit out at room temperature for 20-30 minutes, or until they form a slight “skin” on the top. You should be able to lightly touch the top without it sticking to your finger.
Step 6: Bake
Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the trays halfway through to ensure even baking. Keep an eye on them—you’re looking for them to rise with their little “feet” forming at the bottom. If the tops crack, you’ve got bigger problems (but let’s not go there).
When done, remove the baking sheets and let them cool completely before even attempting to remove them from the parchment.
Step 7: Make the Filling
While your macarons are cooling, whip up the filling. In a bowl, beat the softened butter until creamy. Gradually add the powdered erythritol, continuing to beat until fluffy. Add the heavy cream and vanilla extract, mixing until smooth. If you want to add extra flavors like lemon zest, cocoa powder, or espresso, now’s the time to toss those in.
Step 8: Assemble the Keto Macarons
Once the macaron shells have cooled completely (seriously, wait until they’re cool), it’s time to assemble. Take one shell, pipe a small amount of filling onto the flat side, and sandwich it with another shell. And just like that, you’ve made a keto macaron!
If you can manage to wait, let the macarons sit in the fridge for 24 hours before eating them. This allows the flavors to meld and the texture to improve, giving you that perfect chewy center. But I get it, sometimes waiting is impossible.
Flavor Variations for Keto Macarons
Now that you’ve nailed the basics, let’s get creative. Here are a few keto-friendly flavor options to keep things exciting:
1. Chocolate Keto Macarons
Add 1-2 tablespoons of unsweetened cocoa powder to the almond flour mixture for a chocolate shell. For the filling, mix some more cocoa powder into the buttercream, or go all-out with sugar-free chocolate ganache.
2. Lemon Keto Macarons
Mix a teaspoon of lemon zest into your filling, and use a lemon extract in the macaron shell. You can even add a tiny bit of yellow food coloring to give them that sunny look.
3. Raspberry Keto Macarons
Blend freeze-dried raspberries into a fine powder and add a tablespoon to the almond flour mix. For the filling, use cream cheese with a bit of powdered erythritol and a dash of vanilla.
4. Espresso Keto Macarons
Add a teaspoon of instant espresso powder to the almond flour mixture for a rich, coffee-flavored macaron. For the filling, mix in some espresso powder or unsweetened cocoa powder with the buttercream.
Common Keto Macaron Problems and How to Solve it
- Cracked Tops: This could mean your batter was too wet, or you didn’t let the shells rest long enough before baking.
- Hollow Shells: Usually a sign of overmixing the batter or baking at too high a temperature.
- No Feet: If your macarons are smooth but lack the iconic “feet,” it’s probably because your oven wasn’t hot enough, or you skipped the resting phase.
- Sticky Bottoms: This happens when the macarons haven’t baked long enough. Pop them back in the oven for a couple more minutes.
Storing Keto Macarons
After all that hard work, you’ll want to store your keto macarons the right way. Keep them in an airtight container in the fridge for up to 5 days. You can also freeze them for longer storage—just let them thaw in the fridge for a few hours before eating.
Conclusion
Making keto macarons can be tricky, but once you get the hang of it, they’re totally worth the effort. These low-carb beauties give you that sweet treat you’ve been missing on your keto diet, without the guilt or sugar spikes. Plus, they’re fancy enough to impress friends at a dinner party—even if they aren’t keto.
So, go ahead and give these keto macarons a try. And hey, even if your first batch isn’t perfect, don’t sweat it. Macarons are all about practice and patience. The more you make, the better you’ll get!