These macaroons are not the protein version of the big chewy shredded coconut macaroons ; they’re the protein version of French “macarons”: small cream-filled sandwich cookies made of a simple combination of ground almonds, egg whites, and sugar. Sugar is omitted here and replaced by a little bit of erythritol. My “diet macaroons” would undoubtedly be considered as super ugly and tasteless by real French macaroon-addicts. When baking no-sugar added treats you sometimes have to be a bit realistic: it’s never ever going to taste like the real thing you’d buy in a French pastry shop.
So, what’s the point of making something that doesn’t taste as good as the real thing? My point is: you can eat a lot more of it without having portion control killing all the fun.
Ingredients (for 15 macaroons):
Whisk the egg whites with a pinch of salt to stiff peaks. Incorporate almond flour, erythritol and vanilla extract.
Pipe small rounds of the macaroon mixture onto a non-stick baking sheet. Put in the oven for 15 minutes at 180 degrees Celsius. Remove from the oven and cool.
Meanwhile, make the filling. In a bowl, beat the vanilla whey, casein and coconut milk until light and fluffy. Feel free to add a flavoring. Use to sandwich pairs of macaroons together.
Nutrition facts for one protein macaroon: 63 kcal, 4.8 g protein, 1.8 g carbs, 0.06 g sugar, 4.1 g fat.