French Macarons

Makes About 15 Mini Macarons – Macros for entire batch

The Macaron Shells

35 grams (1 egg) egg white.
2 packets Truvia (more if you would like)
3 tablespoons (21 grams) almond flour
Pink food coloring, 2 drops
1/8t strawberry flavor (Bickford) or any extract you prefer (food coloring & strawberry flavor can be skipped if it doesn’t work with your diet)

Pre-heat the oven to 325 degrees. Line a baking sheet with parchment paper.
Whisk egg whites to firm peaks adding the Truvia slowly. Add flavor and color if you’re using them.
Fold the almond flour into the egg whites.
Pour the batter into a piping bag with a plain nozzle about 1cm in size. Pipe out round sizes (3/4 in – 1 in) holding the nozzle close to the paper.
Using wet fingers, pat the tops to flatten any points. Let the unbaked macaron’s rest for 30 min – 1 hour to set.
Bake on center rack for about 9 minutes (Depends on the oven. Test for doneness by carefully shaking one. It should not be wobbly).
Allow them to cool on the baking sheet completely before moving.

1/2 tablespoon (7.5g) heavy cream
14 grams low-carb chocolate, chopped (Lily’s would be perfect – use 5 rectangles or 1 row)
1 heaping tablespoon (17 grams) butter, softened at room temperature

Heat the cream in a small sauce pan (remove from heat before boiling).
Add the chocolate pieces and butter and mix well until it is well combined and the chocolate pieces are completely melted.
Allow the ganache to cool and thicken to thick syrup consistency (you can place it in the refrigerator for about 5 minutes to speed up the process).
Spoon 1/2 teaspoon of ganache on each macaron then sandwich 2 together.
Keep them in the refrigerator or freezer.