Low Carb Mocha-Espresso Macarons
Total time
From: Lady Jennie
Recipe type: Dessert
Cuisine: Low Carb French
Serves: 10
- 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
- Macarons:
- Put the almond powder, powdered sugar substitute, and espresso powder in the Cuisinart.
- Beat 6 egg whites in one bowl with a pinch of salt, and beat the lone egg white in a separate bowl.
- When the whites are stiff, add in a cup of granulated xylitol ⅓ at a time.
- When that's all mixed, fold in the almond powder mixture, a quarter at a time.
- When everything is mixed together, add the one egg white that has been beaten. It will liquify the batter just enough.
- Line 3-4 baking sheets with parchment paper and preheat the oven to 160°C or 325°F.
- Pipe small circles onto each sheet.
- Bang the sheets on the table so the macarons flatten.
- Bake each sheet 11-15 minutes.
- 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).
- Ganache:
- Chop up the chocolate.
- Heat the ½ c cream and ⅓ c xylitol.
- Mix the two together, then beat in the butter.
- Put a large teaspoon of ganache on the bottom of a macaron, and close the "sandwich" with another macaron bottom.
- Refrigerate.
Recipe by A Lady In France at https://aladyinfrance.com/low-carb-mocha-espresso-macarons/
3.5.3226