KETO French Macaroons with White Velvet Buttercream
For The Cookies:
- 1 Cup of Almond Flour
- 1/2 Tsp Pink Himalayan Salt, divided in 2
- 1+3/4 Cup Powdered Erythritol
- another 1/4 Cup of Powdered Erythritol
- 1 Tbsp Baking Powder
- 1/2 Tsp Vanilla Extract
- 3 Egg Whites room temperature
- 2 drops purple gel food colouring (optional)
For The Velvet Buttercream:
- 1 Cup Powdered Erythritol
- 1 Tsp Vanilla Extract
- 1/2 Cup Butter
- 1/4 Cup Heavy Whipping Cream (for the velvety fluffiness)
1Make the macaroons: In a food processor, combine the powdered erythritol, almond flour, baking powder and ½ of the salt and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
2In a mixer using whisk attachment, beat the egg whites and the remaining ½ of the salt until soft peaks form. Gradually add the other 1/4 cup of powdered erythritol until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
3Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
4Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until batter is thickened but gooey.
5Transfer the macaron batter into a piping bag fitted with a round tip.
6Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart. Let sit out for 1 hour to dry out.
7Preheat the oven to 300˚F.
8Bake the macarons for 15 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
9Transfer the macarons to a wire rack to cool completely before filling.
10Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
11Transfer the buttercream to a piping bag fitted with a round tip.
12Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.