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.
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.
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.
- 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.
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.
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!
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.
Mmmm perfect use of that leftover almond meal I’ve been trying to figure out what to do with. Thank youuuu!!!
I love this recipe! I’ll have to make it when I’m home with my mixer!!
These look delicious! It’s hard to find many gluten free treats that are pretty quick to make, so thank you for this idea!
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!
Yummy!
xo Jennifer
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