Recipe Details:Love macaroons but have diabetes? You don’t have to say no to this simple, yet very light and delicious dessert. Try this diabetes-friendly recipe and enjoy the sweet treat with your family and friends!
- Egg whites (at room temperature) – from 5 eggs
- Sweetener (equivalent to 2 cups of sugar)
- Lemon zest – ¼ cup
- Lemon juice (freshly squeezed) – 1.5 cup
- Water – 0.5 cup
- Egg yolks – from 9 eggs
- Powdered egg whites – 1 tbsp.
- Almond flour – 1 cup
- Cream of tartar – 1 tbsp.
Recipe Directions:Step 1
Prepare the egg whites one day before making macaroons. Make sure the egg whites are at room temperature before cooking. For that, take them out of the fridge at least 2 hours in advance.
Make the lemon crème first. Combine lemon juice and zest, half of the sweetener, water, and egg yolk in a heavy saucepan.
Bring the mixture slowly to simmer while constantly whisking the content of the saucepan. Once the cream thickens, take the saucepan off the heat and cool.
Make sure the second half of the sweetener is powder-like. If not, grind it in a blender.
Sift half of the remaining sweetener into the almond flour and combine the mixture with the powdered egg whites.
Beat the 5 egg whites and slowly sift the rest of the sweetener into it. Then, while still beating egg whites, add crème de tartar. Beat the egg whites until they’re fluffy and stiff. Then carefully fold the almond flour into the egg whites.
Cover a baking sheet with baking paper and place quarter-sized drops of the just prepared macaroon mixture using a piping bag. Let them rest for 20 minutes.
Preheat oven to 325 F and bake the macaroons for 10 minutes. Let them cool after baking. After that, sandwich two macaroons with the earlier prepared lemon crème in the center. Serve and enjoy!
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