Sugar free macaroons are the perfect way to use up and egg whites you might have left after a recipe. Why not dip these in dark chocolate or even add some orange zest to the mixture before baking?
Clean a large bowl with kitchen paper to ensure it is free of grease or oil, otherwise your egg whites won't whisk well. Whisk the egg whites with the sweetener, to form stiff peaks.
I like the subtle vanilla flavour that macaroons, but others have enjoyed adapting these by adding almond essence, cinnamon or dipping in chocolate.