KETO MACARONS ALLULOSE

MORE ABOUT KETO MACARONS ALLULOSE

Macarons have been meringue-based shells that contain a filling of a smooth ganache in between them. They were created in France and after the French revolution when two nuns who wanted asylum started making it for their survival but now can enjoy them in our daily routines, parties, brunches with much love. It is indeed a wonderful and delicious low-carb dessert for you. Having said that Keto Macarons Allulose is not that easy to crack but we made it easy by putting in a lot of effort. Over the years we have tried some delicious macarons and then decided to come up with the most suitable recipe of all time for you guys out there.

It is not an easy task but for your loved ones you can make it a classic feat once you are good at it.

There can be several ways to cook a dish or dessert but, in some cases, you just cannot miss a step or the technique. So, it is advised to stick to the recipe.

There are so many different types of macarons for one to taste such as Mint Chocolate, French macarons, coconut macaroons, and many more!

 

I`ll share the preparation style that we have gained from our experience to make Keto Macarons Allulose light, petite and sweet.

Note the following ingredients so we can get started for the preparation phase:

 

Ingredients:

  • 210 grams of Evaporated Cane Juice (measure after grinding)
  • 120 grams Almond flour (fine mesh to avoid any chunks)
  • 100g Egg Whites (fresh, not cartooned)
  • ¼ tsp Salt
  • 50g Evaporated Cane Juice
  • ½ tsp Vanilla Extract

 

Preparation:

 

  • Line a few cookie sheets with silicone baking mats or parchment paper. Prepare a piping bag with a round tip.
  • In a mixer bowl with a whisk, add the egg whites and salt. Mix on high speed. Then slowly sprinkle in the 50g of evaporated cane juice. Let this Whip for 6 minutes. The mixture should form stiff peaks.
  • Once done add the vanilla extract and let it whip for 1 more minute. Pour the reserved mixture into the stand mixer and fold by hand with a silicone spatula until completely mixed. Be careful not under or over mix.
  • Put the batter into the piping bag almost 1 inch on the cookie sheets and place each one of them 2 inches apart. Tap the pans few times to deflate any air pockets. Preheat the oven to 350 degrees Fahrenheit. Then let the piped macarons sit at room temperature for 1 hour. Shells should form on the surface so when you tap the surface, it shouldn’t stick to your fingers).
  • A light golden-brown color and fluffy “feet” will appear after 8-10 minutes of baking. Let cool completely on the cookie sheets.
  • Pipe your frosting of choice onto half of the macaron shells and then sandwich the remaining shells on top. Serve immediately.

 

Here are some useful tips to make perfect keto macarons allulose

1- Please Do not replace the Cane Juice with any other sweetener.

2- Check the Oven thermometer to ensure your oven is exactly at 350 degrees.

3-Never use dark-colored pans to bake macarons only use a light-colored pan.

4- Do not attempt this recipe on a humid or rainy day.

5- Never open the oven door, again and again, this may result in an uneven bake.

 

 

How does keto macaroons allulose help?

A keto diet is placed as one of the most appropriate and effective diet plans of all times. It helps the mechanism work with great ease and provides a healthy outcome for everybody in general.

Here is a list of nutrition facts by 4 French Macaron Shells which is a single serving (does not include frosting)

Calories 120

Calories from fat 36

Daily value* %

Fat 4g                                       6%

Sodium 50mg                           2%

Carbohydrates 19g                    6%

Fiber 0.5g                                 2%

Sugar 18g                                 20%

Protein 3g                                 6%

* Percent Daily Values are based on a 2000 calorie diet.

 

One can easily check on the chart given and compare the facts with the required number of calories and enjoy the keto macarons allulose for good.

 

KETO MACARONS ALLULOSE

KETO MACARONS ALLULOSE

Calories 0.12 kcal

Ingredients
  

  • 210 grams Evaporated Cane Juice measure after grinding
  • 120 grams Almond flour fine mesh to avoid any chunks
  • 100 gram Egg Whites fresh, not cartooned
  • ¼ tsp Salt
  • 50 grams Evaporated Cane Juice
  • ½ tsp Vanilla Extract

Instructions
 

  • Line a few cookie sheets with silicone baking mats or parchment paper. Prepare a piping bag with a round tip.
  • In a mixer bowl with a whisk, add the egg whites and salt. Mix on high speed. Then slowly sprinkle in the 50g of evaporated cane juice. Let this Whip for 6 minutes. The mixture should form stiff peaks.
  • Once done add the vanilla extract and let it whip for 1 more minute. Pour the reserved mixture into the stand mixer and fold by hand with a silicone spatula until completely mixed. Be careful not under or over mix.
  • Put the batter into the piping bag almost 1 inch on the cookie sheets and place each one of them 2 inches apart. Tap the pan a few times to deflate any air pockets.
  • Preheat the oven to 350 degrees Fahrenheit. Then let the piped macarons sit at room temperature for 1 hour. Shells should form on the surface so when you tap the surface, it shouldn’t stick to your fingers).
  • A light golden-brown color and fluffy "feet" will appear after 8-10 minutes of baking. Let cool completely on the cookie sheets.
  • Pipe your frosting of choice onto half of the macaron shells and then sandwich the remaining shells on top. Serve immediately.

Notes

Here are some useful tips to make perfect keto macarons allulose:
1- Please Do not replace the Cane Juice with any other sweetener.
2- Check the Oven thermometer to ensure your oven is exactly at 350 degrees.
3-Never use dark-colored pans to bake macarons only use a light-colored pan.
4- Do not attempt this recipe on a humid or rainy day.
5- Never open the oven door, again and again, this may result in an uneven bake.

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