Sugar-Free Almond Macarons with Sukrin Icing

The smarter difference: 70% fewer calories, 30% less protein and 97% less carbs than regular macarons Serves: Makes 60 Time to prepare: 15 min Time to cook: 20 mins + resting time Preparation: Easy Free From: Gluten, Wheat, Yeast, Dairy and Soya Suitable for Diets: Coeliacs and Diabetics Suitable for Lifestyles: Sugar-Free, Low-Carb, Vegan and Vegetarian Allergens (Contains): None Beneficial Nutrition: High-Protein and Sugar-Free Sukrin Products: Sukrin Icing, Sukrin Gold #sukrinuk #byebyesugar #eatsmart #healthy #diet #nutrition #recipe #cake

The smarter difference: 70% fewer calories, 30% less protein and 97% less carbs than regular macarons

Serves: Makes 60 Time to prepare: 15 min Time to cook: 20 mins + resting time Preparation: Easy
Free From: Gluten, Wheat, Yeast, Dairy and Soya
Suitable for Diets: Coeliacs and Diabetics
Suitable for Lifestyles: Sugar-Free, Low-Carb, Vegan and Vegetarian
Allergens (Contains): None
Beneficial Nutrition: High-Protein and Sugar-Free
Sukrin Products: Sukrin Icing, Sukrin Gold

#sukrinuk #byebyesugar #eatsmart #healthy #diet #nutrition #recipe #cake

 

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Sukrin Icing
9.90
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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!

 

Instructions

  • 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.

 

Ingredients

3 large eggs, separated (use the yolks in another recipe)
40g Sukrin Icing
¼ tsp cream of tartar
200g Sukrin Icing
120g ground almonds
sifted together

Filling Idea:
80g soft butter
80g Sukrin Icing
80g Sukrin Peanut Flour
pinch of salt