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 stevia. 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.
Real macaroons (100 calories per piece) are really worth cheating on your diet, but the thing is, you won’t eat just one macaroon and put the box away if you buy macaroons like this: www.parispatisseries.com/2010/09/17/laduree-macaron-fleur-d’oranger
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):
- 1 cup almond flour
- 4 egg whites
- 1 tbsp stevia
- 1 tsp vanilla extract
For the filling:
- 1/4 cup vanilla whey protein powder
- 2 tbsp casein protein powder
- 1/4 cup coconut milk
Whisk the egg whites with a pinch of salt to stiff peaks. Incorporate almond flour, stevia 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.
Estimated nutrition facts for one protein macaroon: 63 kcal, 4.8 g of protein, 1.8 g of carbs, 0.06 g of sugar, 4.1 g of fat.