Gluten Free Almond Macarons

February 14, 2014 · 5 comments

For Valentine’s Day, I decided to make my favorite cookies, French macarons. I have never attempted to make them before and was actually nervous. Thankfully, I had all the necessary ingredients and kitchen tools on hand, which is surprising since I use them probably twice a year. Macarons are made with almond flour making them naturally gluten free. 

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 I got the recipe from Truvia’s website for a low cal version using their Baking Blend which combines real sugar with Truvia natural sweetener. They contain 47% fewer calories and only 4g of sugar per serving as compared to regular macarons. 

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Gluten Free Almond Macarons (Makes 24 cookies/servings, 80 calories per serving)

Ingredients:

  • 1 cup (6 1/2 oz) Truvia Baking Blend
  • 1 1/2 cups (5 oz) sifted almond flour
  • 4 egg whites, room temperature
  • 1/8 cream of tartar
  • 2 tbsp Truvia Baking Blend
  • Semi-sweet chocolate chips <- My version. Truvia.com uses Raspberry Preserves

Directions

  • Heat oven to 375°F.
  • Line 2 cookie sheets with cooking parchment paper; spray paper with cooking spray. In small bowl, mix 1 cup Truvía® Baking Blend and almond flour.
  • In mixer fitted with whisk attachment, beat egg whites on medium speed about 1 minute or until foamy. Add cream of tartar; beat 2 to 3 minutes or until soft peaks form.
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  • Reduce speed to low; beat in 2 tablespoons Truvía® Baking Blend. Increase speed to high, and beat until glossy, stiff peaks form, 3 to 5 minutes. Sprinkle with flour mixture, and carefully fold in until combined, being careful not to deflate egg whites.
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  • Place batter in decorating bag fitted with large round tip. Pipe 48 (1-inch) rounds onto cookie sheets. With wet finger, gently press down peaks on macaroons.

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  • Place macarons in oven, and immediately lower oven temperature to 300°F. Bake 20 to 25 minutes or until light golden brown. Cool completely on pans before removing, about 20 minutes. I missed the first part of this step… 
  • Place chocolate chips in small bowl. Place in microwave for about 30 seconds, stir until chocolate is a smooth consistency throughout. Fill each pair of cookies with 12 teaspoon chocolate. Serve immediately, or stack between layers of cooking parchment paper to store.  
If you’re thinking, “Those look a little well done,” you’re right. I missed the step where the oven temp was suppose to come down. I burned half of the bunch but even those tasted pretty good. I hesitated until now make macarons because they seem like they need precise baking directions. I’m not sure if I whipped the egg whites correctly or not, but the final product (even with the oven goof) tasted really, really good! I will be making these again for sure. 
 
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Roomie and I do not do gifts for Valentine’s Day. One of my favorite shops in the South End is having a pop up Valentine’s Day party featuring DIY flower bouquets made by Petal Floral design and cupcakes from wholesome Mayflour Confections if you forgot and need a last minute something!
 
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I’m celebrating by going out to dinner tonight to one of my favorite restaurants, Oleana! How do you celebrate Valentine’s Day?
 
Disclaimer: I am a 2014 Truvia brand ambassador. All opinions expressed are my own and the cookies tasted awesome. No weird aftertaste.

{ 5 comments… read them below or add one }

1 Ashley @ Snow Cream and Syrup February 14, 2014 at 4:42 pm

Mmmm perfect use of that leftover almond meal I’ve been trying to figure out what to do with. Thank youuuu!!!

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2 Livi February 15, 2014 at 6:42 am

I love this recipe! I’ll have to make it when I’m home with my mixer!!

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3 Susan February 15, 2014 at 5:33 pm

These look delicious! It’s hard to find many gluten free treats that are pretty quick to make, so thank you for this idea!

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4 Austin Andrews February 17, 2014 at 3:28 am

I am really looking into going gluten free. I dont know if I am allergic but I think it would be a god change for my body!

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5 Jennifer February 18, 2014 at 3:49 pm

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