WebPreheat oven to 350 degrees F. Add the egg whites, salt, cream of tartar, Pumpkin stevia, and heavy cream to a stand mixer and blend on high until frothy. Add the remaining ingredients to the mixer and …
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Add the unsweetened shredded coconut, a low carb granulated sweetener like Stevia, and pure vanilla extract to a bowl and mix to combine. Set aside the mixture for now. Take out your stand mixer and whisk the eggs. Whisk the egg whites until medium peaks form. Fold the egg whites into the coconut mixture. Prepare the macaroons for baking.
If desired, gently press sliced almonds in the top and dust with powdered sugar. Bake in a 350°F oven for 16-18 minutes or until edges and bottoms are golden brown. Some almond macaroon recipes call for refrigerating the cookies before baking and some do not.
Add egg whites and mix until smooth dough forms. Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets. Peel macaroons from paper when completely cool and store in an airtight container. "This is Solo's recipe from the label on the almond paste.
Traditionally, macarons are made with almond flour, beaten egg whites, and powdered sugar. To make a sugar free French macarons recipe that tastes like the original, we’re swapping the sugar with a safe keto sugar alternative (and adding chocolate for a classic flavor!). Easy to make in multiple flavors (variations listed below!)