- Servings: 16 filled cookies
- Time: 1 hr 30 min
FOR THE COOKIES
- 1 Cup of Almond Flour
- 1/2 Tsp Pink Himalayan Salt, divided in 2
- 1+3/4 Cup Powdered Erythritol
- another 1/4 Cup of Powdered Erythritol
- 1 Tbsp Baking Powder
- 1/2 Tsp Vanilla Extract
- 3 Egg Whites room temperature
- 2 drops purple gel food colouring (optional)
FOR THE VELVET BUTTERCREAM
- 1 Cup Powdered Erythritol
- 1 Tsp Vanilla Extract
- 1/2 Cup Butter
- 1/4 Cup Heavy Whipping Cream (for the velvety fluffiness)
- 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.
- 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).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- 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.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
- Preheat the oven to 300˚F.
- Bake the macarons for 15 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- 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.
- Transfer the buttercream to a piping bag fitted with a round tip.
- 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.
Nutrition Per Serving
1 serving = 1 buttercream filled cookie
Total Fat 8g
Total Carbohydrates =27.7g
Dietary Fiber =0.2g
Total overall Sugar Alcohols 27g
Net carbs per serving: 0.5g
*aka 1 carb per 2 cookies*