Sugar Free Macaroons
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?
CUPS / OUNCES
granulated sweetener of choice
or more, to your taste
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.
Add the vanilla and the coconut and gently mix to combine.
Line a baking tray with a non stick liner or baking paper. Roll a spoonful of macaroon mixture into a small firm ball and place evenly on the baking tray.
Bake at 180C/350F for10-12 minutes depending on your oven and the humidity.
I like the subtle vanilla flavour that macaroons, but others have enjoyed adapting these by adding almond essence, cinnamon or dipping in chocolate.
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