Approximate Ratio 2.5:1 (each macaroon should be less than 0.5g of carb depending on how many you yield)
Makes about 15 mini macarons
35g (1egg) egg white.
1T (1.5g) Splenda
3T (21g) almond flour
3T (4.5g) Splenda
Pink food coloring 2 drops
1/8t strawberry flavor (Bickford)
(food coloring & strawberry flavor can be skipped if it doesn’t work with your diet)
1/2T (7.5g) Cream
14g Unsweetened baking chocolate
1T (14g) butter (softened at room temperature)
1T (1.5g) Splenda (update on 4/12: I used 1T of Splenda instead of stevia when heating up the cream and this actually allowed the chocolate to stay firmer even in room temperature. the only downfall is that you have to wait for the chocolate to thicken a little before using it)
To make macaron shells:
whisk egg whites to firm peaks adding 1T(1.5g) of Splenda slowly. add flavor and color if you’re using them.
mix well almond flour and 3T(4.5g) Splenda. Add to the beaten egg whites. Fold into combine
pour into piping bag with a plain nozzle about 1cm in size.
line the baking sheet with parchment paper.
pipe out round sizes (3/4 in – 1 in) holding the nozzle close to the paper
leave for 30 min – 1 hr to set
preheat oven to 320.
bake on center rack for about 9 min (it depends on the oven. try touching and moving it side to side. it should not be wobbly)
leave on baking sheet until they cool
To make the ganache:
heat cream and Splenda in a small sauce pan (remove from heat before boiling) and pour over chocolate pieces and mix well. add butter and mix well. let it cool and thicken to thick syrup consistency (you can place it in the refrigerator for about 5 minutes to speed up the process, but don’t leave it too long. you don’t want it to harden). use about 1/2t of ganache for each macaron.
Keep them in the refrigerator or freezer.