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.
Gluten Free Almond Macarons (Makes 24 cookies/servings, 80 calories per serving)
- 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
- 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.
- 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.
- 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.
- 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 1⁄2 teaspoon chocolate. Serve immediately, or stack between layers of cooking parchment paper to store.