These macarons are vegan, sugar-free, and low-carb, for a healthy alternative to the classic recipe.
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They're made with whipped aquafaba instead of eggs, natural erythritol instead of sugar, and cashew cream filling instead buttercream.
These tasty macarons have zero sugars and half the saturated fats than the classic ones.
Health
Time
1hCost
179 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
8
Almond flour is a low-carb and gluten-free alternative to wheat flour.
Almond meal is a great wheat replacement for diabetics, celiacs, or those on a ketogenic diet. This gluten-free flour has a low glycemic load and four times fewer carbs that wheat flour.
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Simmer the aquafaba for 10 minutes or until reduced to half of its volume and then refrigerate it until it turns dense and jelly-like, ideally overnight. Pulse the almond meal with half of the erythritol in a food processor to break down any lumps.
| Beetroot Juice | 4tsp |
|---|---|
| Matcha Powder | 4tsp |
| Aquafaba (chickpeas brine water) | 280mL |
|---|---|
| Erythritol | 330g |
| Almond Flour | 150g |
| Salt | 1pinch |
| Cream of Tartar | 1pinch |
| Cashew Butter | 70g |
|---|
Whisk the chilled aquafaba into firm peaks with salt and cream of tartar. Then, add half of the erythritol a few spoons at a time, and beat again until you have a glossy meringue.
| Beetroot Juice | 4tsp |
|---|---|
| Matcha Powder | 4tsp |
| Aquafaba (chickpeas brine water) | 280mL |
|---|---|
| Erythritol | 330g |
| Almond Flour | 150g |
| Salt | 1pinch |
| Cream of Tartar | 1pinch |
| Cashew Butter | 70g |
|---|
Add matcha powder to get green macarons and beetroot juice for pink ones.
| Beetroot Juice | 4tsp |
|---|---|
| Matcha Powder | 4tsp |
| Aquafaba (chickpeas brine water) | 280mL |
|---|---|
| Erythritol | 330g |
| Almond Flour | 150g |
| Salt | 1pinch |
| Cream of Tartar | 1pinch |
| Cashew Butter | 70g |
|---|
Now, incorporate the beaten aquafaba into the almond mixture a bit at a time until you have a dense batter.
| Beetroot Juice | 4tsp |
|---|---|
| Matcha Powder | 4tsp |
| Aquafaba (chickpeas brine water) | 280mL |
|---|---|
| Erythritol | 330g |
| Almond Flour | 150g |
| Salt | 1pinch |
| Cream of Tartar | 1pinch |
| Cashew Butter | 70g |
|---|
Pipe the batter onto a baking tray forming 3 cm (1 inch) rounds. Slam the tray down on your worktop to remove air bubbles and leave the macarons to rest and dry out for 30 minutes.
| Beetroot Juice | 4tsp |
|---|---|
| Matcha Powder | 4tsp |
| Aquafaba (chickpeas brine water) | 280mL |
|---|---|
| Erythritol | 330g |
| Almond Flour | 150g |
| Salt | 1pinch |
| Cream of Tartar | 1pinch |
| Cashew Butter | 70g |
|---|
Bake the macarons for 15 minutes at 150°C (300°F) and leave to cool down before peeling the shells off from the baking paper. Mix the cashew butter with matcha or beetroot.
| Beetroot Juice | 4tsp |
|---|---|
| Matcha Powder | 4tsp |
| Aquafaba (chickpeas brine water) | 280mL |
|---|---|
| Erythritol | 330g |
| Almond Flour | 150g |
| Salt | 1pinch |
| Cream of Tartar | 1pinch |
| Cashew Butter | 70g |
|---|
Spread the filling over one shell, cover with another, and press down into a sandwich.
| Beetroot Juice | 4tsp |
|---|---|
| Matcha Powder | 4tsp |
| Aquafaba (chickpeas brine water) | 280mL |
|---|---|
| Erythritol | 330g |
| Almond Flour | 150g |
| Salt | 1pinch |
| Cream of Tartar | 1pinch |
| Cashew Butter | 70g |
|---|
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