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Keto French Lemon Macarons Recipe

Desserts
Gluten Free
Vegetarian
★★★★☆
4.6/5
(2530 reviews)
By Zylo Nutritionist Team
Keto French Lemon Macarons
Zylo Recipes

Description

Delicate and delightful, these macarons offer a symphony of textures and flavors in every bite. These charming treats feature two almond-based meringue cookies with a satisfyingly crisp exterior that gives way to a soft, chewy interior. The subtle nutty notes of the almond flour create a delightful base for the bright and tangy lemon vanilla filling.

Imagine the satisfying crack as you bite into the perfectly formed shell, followed by the pillowy resistance of the inner cookie. The filling, a luscious blend of lemon and vanilla, is light and airy, providing a counterpoint to the richness of the macaron shells. The lemon offers a zesty brightness that awakens the palate, while the vanilla adds a comforting warmth and depth of flavor.

Together, they create a harmonious balance that is both refreshing and indulgent. These macarons are not just a treat; they are an experience. The vibrant colors, smooth shells, and delicate flavors make them a perfect choice for afternoon tea, a special occasion, or simply a moment of self-indulgence.

They are a testament to the fact that simple ingredients, when combined with care and precision, can create something truly extraordinary. Whether you're a seasoned baker or new to the world of macarons, these delightful creations are sure to impress. Their elegance and refined flavors make them a sophisticated dessert that is both visually stunning and incredibly delicious.

Each macaron is a miniature work of art, a testament to the baker's skill and a delight to the senses. Prepare to be transported to a world of exquisite flavors and textures with these unforgettable treats.

Preparation Time

Prep Time
30 min
Cook Time
40 min
Total Time
1 h 10 min

Nutrition Information

Per 1 macaron serving
C
Calories
120 Kcal
C
Carbs
4 g
Fi
Fiber
1 g
Sugar
1 g
P
Protein
2 g
C
Fats
10 g
Saturated Fats 6 g
Unsaturated Fats 3 g
Cholestrol 40 mg
Sodium 10 mg
Potassium 15 mg
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Ingredients

    1.
    Raw Egg, White
    Raw Egg, White
    2 large
    2.
    Cream Of Tartar
    Cream Of Tartar
    ⅛ teaspoon
    3.
    Stevia In The Raw, Bakers Bag
    Stevia In The Raw, Bakers Bag
    ¼ cup
    4.
    Almond Flour
    Almond Flour
    1 cup
    5.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    1 tbsp
    6.
    Vanilla Extract
    Vanilla Extract
    ¼ teaspoon
    7.
    Lemon Extract
    Lemon Extract
    ⅛ teaspoon
    8.
    Heavy Cream
    Heavy Cream
    ¼ cup
    9.
    Stevia In The Raw, Bakers Bag
    Stevia In The Raw, Bakers Bag
    ¼ cup
    10.
    Cream Cheese
    Cream Cheese
    1 ounce
    11.
    Vanilla Extract
    Vanilla Extract
    ¼ teaspoon
    12.
    Lemon Extract
    Lemon Extract
    ⅛ teaspoon

Instructions

    1.
    Start by whipping the egg whites in a stand mixer with the cream of tartar. About halfway through whipping, slowly pour in the first amount of stevia while the mixer whips on a slow speed. Then, continue whipping on high until you have a glossy meringue with stiff peaks. Set the mixing bowl aside for step 3.
    2.
    In a large mixing bowl, sift the almond flour. You may want to sift twice. Sifting is important for macarons! Then, fold in the lemon zest with a spatula.
    3.
    In 2-3 additions, fold the meringue into the almond flour. Do this gently by hand with a spatula. Then, fold in the first amounts of vanilla and lemon extracts. At your discretion, you may also fold in yellow food coloring, but this is not necessary.
    4.
    Preheat an oven to 300 degrees and line a sheet tray with parchment paper. Spoon the macaron batter into a piping bag or ziploc bag with the corner cut off. For clean looking macarons, using a round cupcake piping tip in a piping bag would be your best option. Pipe 14-16 macaron circles onto the sheet tray, each about 1 sup1 sup2-inches in diameter. To smooth out the tops of the cookies, simply dip your finger in warm water, and use you finger to smooth the edges.
    5.
    Allow the tray of macarons to sit in the open for about 15 minutes. Then, bake the tray of macarons for 20-25 minutes. The edges of the macarons should be just slightly golden brown, and the tops should have a little softness. Set the tray aside to cool.
    6.
    During the baking and cooling time, prepare your macaron filling. Whip the heavy cream in a stand mixer until you have a stiff whipped cream. About halfway through the whipping process, pour in the second amount of stevia. Set the finished whipped cream aside in a new bowl.
    7.
    This time with a paddle attachment, whip together the cream cheese and second amounts of vanilla and lemon extracts until the cream cheese is soft and spreadable. Then, return the whipped cream into the mixing bowl and combine everything together.
    8.
    Transfer the filling to a piping bag or a ziploc bag with the corner cut off. Pipe a dollop of filling onto the flat sides of half your macaron cookies. You may be left with some extra filling.
    9.
    Sandwich your macarons together. You may enjoy immediately, or you can store the macarons in your refrigerator for 1 hour in an airtight container to allow the filling to harden some.