Thanks to their lack of refined sugar and grains, these guilt-free Paleo KETO French Macarons with White Velvet Buttercream are a delightful treat. A rich white velvet buttercream fills the delicate almond flour shells, resulting in the ideal harmony of flavors and textures. These homemade macarons will satisfy your cravings for a healthy treat whether you're on a Paleo or Keto diet.
Ingredients: 1 cup almond flour. 1/4 cup powdered erythritol. 2 egg whites. 1/4 tsp cream of tartar. 1/4 cup powdered erythritol for meringue. 1/2 tsp vanilla extract. 1/4 cup coconut cream. 1/4 cup coconut oil. 1/4 cup powdered erythritol for buttercream. 1/4 cup grass-fed butter, softened. 1/2 tsp vanilla extract.
Instructions: Set the oven to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Almond flour and 1/4 cup powdered erythritol should be combined in a bowl. Beat the cream of tartar and egg whites in a separate bowl until stiff peaks form. Add the vanilla extract and 1/4 cup of powdered erythritol gradually while beating until glossy. Till completely combined, gently fold in almond flour mixture into egg white mixture. Spoon batter into a piping bag, then pipe tiny circles onto the baking sheet that has been ready. After releasing any air bubbles by tapping the baking sheet against the counter, leave the macarons to sit at room temperature for 20 to 30 minutes, or until a skin forms on top. Macarons should be baked for 15 to 18 minutes, or until set but not browned. Allow the baking sheet to cool fully. To make the buttercream, blend together softened butter, 1/4 cup powdered erythritol, coconut oil, vanilla extract, and coconut cream until a smooth and creamy consistency is achieved. After the macarons cool, pipe or spread the buttercream on half of them, and then place the other half of the macarons on top. Savor right away or store in the fridge for later. Serve cold for optimal results.
Prep Time: 30 minutes
Cook Time: 18 minutes
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