Low Carb Mocha-Espresso Macarons
 
Prep time
Cook time
Total time
 
Almond powder, egg whites and powdered xylitol.
From:
Recipe type: Dessert
Cuisine: Low Carb French
Serves: 10
Ingredients
  • Macarons:
  • 3⅓ cup ground almond powder
  • 2 cups (or 1¾c) powdered Swerve or xylitol
  • 2 T espresso powder
  • 7 egg whites (one is mixed in later)
  • 1 cup granulated xylitol
  • Ganache:
  • 200 g Lindt 90%
  • ½ c heavy cream
  • ⅓ c xylitol
  • 50 grams (3.5 T) butter
Instructions
  1. Macarons:
  2. Put the almond powder, powdered sugar substitute, and espresso powder in the Cuisinart.
  3. Beat 6 egg whites in one bowl with a pinch of salt, and beat the lone egg white in a separate bowl.
  4. When the whites are stiff, add in a cup of granulated xylitol ⅓ at a time.
  5. When that's all mixed, fold in the almond powder mixture, a quarter at a time.
  6. When everything is mixed together, add the one egg white that has been beaten. It will liquify the batter just enough.
  7. Line 3-4 baking sheets with parchment paper and preheat the oven to 160°C or 325°F.
  8. Pipe small circles onto each sheet.
  9. Bang the sheets on the table so the macarons flatten.
  10. Bake each sheet 11-15 minutes.
  11. Pour a tiny bit of water under the parchment paper to steam the macarons so they lift off easily. (Use a metal spatula rather than a plastic one).
  12. Ganache:
  13. Chop up the chocolate.
  14. Heat the ½ c cream and ⅓ c xylitol.
  15. Mix the two together, then beat in the butter.
  16. Put a large teaspoon of ganache on the bottom of a macaron, and close the "sandwich" with another macaron bottom.
  17. Refrigerate.
Recipe by A Lady In France at https://aladyinfrance.com/low-carb-mocha-espresso-macarons/