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.
English
{ 12 comments… read them below or add one }
Ohh I need to try these! :D
These look absolutely scrumptious! Thanks so much for sharing :) I can’t wait to give it a try.
Really? To tell you the truth I hesitated posting this recipe because of the way they look, a little bit like some kind of small, white, dog poops because of the piping :) But they taste nice!
So happy I stumbled across your blog! Love the recipes, can’t wait to try :). I definitely have a sweet tooth!
Namaste!
Daphne
These look really good! I assume they need to be eaten rather quickly, before the whey protein in the filling breaks down and is no longer worthwhile? (Not that it really matters that much; this is a wonderful guilt-free treat!)
Yes Peg, you’re right, it’s better to eat them right away. But you can also freeze them for later!
I absolutely LOVE your website!!! You make/fake/bake food the same way I do with awesome substitutions, and some things I never would’ve even thought of. But just so you know, macaroons and macarons are not the same thing at all. These are macarons (no extra O)–macaroons a different kind of cookie. =)
Hi, thanks Tiffany! Yes, for me macarons are these small French biscuits, whereas macaroons (with 2 “o”) are cookies that are usually made with shredded coconut. But I thought “macaroon” was the English word for “macaron”!
Hello!
I had a go at making these tonight and they rocked! I’ll be putting my (very dodgy) picture up on my blog and linking back to you later :)
I’ve been trying to find something like this for so long- thank you!!!
Thanks Savvy, I’ll go take a look at your blog!
Your macarons look so much better than mine! I love the protein powder filling idea and your use of stevia instead of sugar… maybe I should try these :)
Hi Jessica, are you kidding me? Yours look waaaay better than mine! And unlike me, you know how to take good photos! I’m pretty sure erythritol works way better than stevia in that recipe! So no please don’t try it!
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