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Sukrin Sugar Free Almond Macarons, gluten-free and low-cab with Sukrin Icing
Now you can enjoy the delights of the macaron, sugar-free! These little almond bites will not form feet like regular macarons when baking, but are delicious nonetheless. Fill as you wish, our salted peanut filling, using half Sukrin Peanut flour and half Sukrin Icing instead of icing sugar counteracts the sweetness of the biscuits, and tastes divine!
Allow the egg whites to sit in a bowl at room temperature for at least 4 hours. Pop a piece of kitchen roll over the top to keep them clean.
Line 2 large baking sheets with parchment paper. Fit a piping bag with a plain nozzle. Pour the egg whites into a stand mixer bowl and add the 40g Sukrin Icing. Whisk gently to incorporate. Add the cream of tartar and whisk to a soft peak.
Remove the bowl, and fold in the sifted Sukrin Icing and ground almonds. Place in the piping bag and pipe 2.5cm rounds onto the parchment paper, leaving about 5cm space between them. Let these sit for about 40 mins.
Preheat the oven to 150C GM2, non-fan, and bake each tray for 20 to 25 mins until just starting to colour. Allow to cool completely. Combine the ingredients for the filling, or filling of your choice, and pipe onto half of the macarons, topping with the rest.
Eat the same day.