Home Food Keto French macaroons with white velvet buttercream

Keto French macaroons with white velvet buttercream

by Cameron Moss

  • Servings: 16 filled cookies
  • Time: 1 hr 30 min 

Ingredients

FOR THE COOKIES

FOR THE VELVET BUTTERCREAM

Directions

  1. Make the macaroons: In a food processor, combine the powdered erythritol, almond flour, baking powder and ½ teaspoon of salt and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a mixer using whisk attachment, beat the egg whites and the remaining ½ teaspoon of salt until soft peaks form. Gradually add the other 1/4 cup of powdered erythritol until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until batter is thickened but gooey.
  5. Transfer the macaron batter into a piping bag fitted with a round tip.
  6. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  7. Preheat the oven to 300˚F.
  8. Bake the macarons for 15 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  9. Transfer the macarons to a wire rack to cool completely before filling.
  10. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  11. Transfer the buttercream to a piping bag fitted with a round tip.
  12. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  13. Serve!

Nutrition Per Serving 

1 serving = 1 buttercream filled cookie

Total Fat 8g

Total Carbohydrates =27.7g

Dietary Fiber =0.2

Protein 1.2g

Total overall Sugar Alcohols 27g

Net carbs per serving: 0.5g

*aka 1 carb per 2 cookies*

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