detail bb GltnFree Almond Macaroons

Gluten Free Almond Macarons with Raspberry Filling Recipe with Truvía® Cane Sugar Blend

These gluten free almond macarons with raspberry filling contain 47% fewer calories* and 100% less sugar* than the full-sugar version. Makes 24 cookies.

Serving size

1 cookie

Calories

80 Calories

Ingredients

  • 1 cup (250 mL) Truvía® Cane Sugar Blend

  • 11⁄2 cups (375 mL) sifted almond flour

  • 4 egg whites, room temperature

  • 1⁄8 tsp (.5 mL) cream of tartar

  • 2 Tbsp (30 mL) Truvía® Cane Sugar Blend

  • 1⁄4 cup (62.5 mL) sugar-free raspberry or strawberry preserves

Directions

  • 1.

    Heat oven to 375°F (190°C).

  • 2.

    Line 2 cookie sheets with cooking parchment paper; spray paper with cooking spray. In small bowl, mix 1 cup (250 mL) Truvía® Cane Sugar Blend and almond flour.

  • 3.

    In mixer fitted with whisk attachment, beat egg whites on medium speed about 1 minute or until foamy. Add cream of tartar; beat 2 to 3 minutes or until soft peaks form.

  • 4.

    Reduce speed to low; beat in 2 tablespoons (30 mL) Truvía® Cane Sugar Blend. Increase speed to high, and beat until glossy, stiff peaks form, 3 to 5 minutes. Sprinkle with flour mixture, and carefully fold in until combined, being careful not to deflate egg whites.

  • 5.

    Place batter in decorating bag fitted with large round tip. Pipe 48 (1-inch) rounds onto cookie sheets. With wet finger, gently press down peaks on macaroons.

  • 6.

    Place macarons in oven, and immediately lower oven temperature to 300°F. Bake 20 to 25 minutes or until light golden brown. Cool completely on pans before removing, about 20 minutes.

  • 7.

    Place preserves in small bowl. Stir slightly to break up chunks if necessary. Fill each pair of cookies with 1⁄2 teaspoon (2.5 mL) preserves. Serve immediately, or stack between layers of cooking parchment paper to store.

*This cookie has 80 calories and 4 grams of sugar per serving compared to the full-sugar version that has 150 calories and 18 grams of sugar per serving.

Nutrition Per Serving

Calories 80
Total Fat 3.5g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 10mg
Potassium 15mg
Total Carbohydrate 11g
Dietary Fiber 0g
Sugars 4g
Erythritol 4g
Protein 2g
Vitamin A 0% DV
Vitamin C 0% DV
Calcium 0% DV
Iron 0% DV
Gluten Free Almond Macarons with Raspberry Filling Recipe with Truvía® Cane Sugar Blend

Serving size: 1 cookie
Calories: 80 Calories

Ingredients

  • 1 cup (250 mL) Truvía® Cane Sugar Blend

  • 11⁄2 cups (375 mL) sifted almond flour

  • 4 egg whites, room temperature

  • 1⁄8 tsp (.5 mL) cream of tartar

  • 2 Tbsp (30 mL) Truvía® Cane Sugar Blend

  • 1⁄4 cup (62.5 mL) sugar-free raspberry or strawberry preserves

Directions

  • 1.  

    Heat oven to 375°F (190°C).

  • 2.  

    Line 2 cookie sheets with cooking parchment paper; spray paper with cooking spray. In small bowl, mix 1 cup (250 mL) Truvía® Cane Sugar Blend and almond flour.

  • 3.  

    In mixer fitted with whisk attachment, beat egg whites on medium speed about 1 minute or until foamy. Add cream of tartar; beat 2 to 3 minutes or until soft peaks form.

  • 4.  

    Reduce speed to low; beat in 2 tablespoons (30 mL) Truvía® Cane Sugar Blend. Increase speed to high, and beat until glossy, stiff peaks form, 3 to 5 minutes. Sprinkle with flour mixture, and carefully fold in until combined, being careful not to deflate egg whites.

  • 5.  

    Place batter in decorating bag fitted with large round tip. Pipe 48 (1-inch) rounds onto cookie sheets. With wet finger, gently press down peaks on macaroons.

  • 6.  

    Place macarons in oven, and immediately lower oven temperature to 300°F. Bake 20 to 25 minutes or until light golden brown. Cool completely on pans before removing, about 20 minutes.

  • 7.  

    Place preserves in small bowl. Stir slightly to break up chunks if necessary. Fill each pair of cookies with 1⁄2 teaspoon (2.5 mL) preserves. Serve immediately, or stack between layers of cooking parchment paper to store.