Of which 1 g sugars and 0.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)
Allergens egg, tree nuts
Macarons with no added sugar
Little shells, crisp outside and soft inside, with no added sugar.
Ingredients
- 1 cup extra-fine almond flour, sifted (100 g / 3½ oz)
- 1 cup powdered (confectioners') erythritol (120 g / 4 oz)
- 2 egg whites, at room temperature (60 g / 2 oz)
- ¼ tsp cream of tartar (0.8 g) — or a few drops of lemon juice
- gel food coloring (optional), as needed
Method
- Set aside 1 tbsp of the erythritol. Sift the almond flour and the remaining erythritol together 2 to 3 times, so they're very fine.
- Whip the egg whites (at room temperature) with the cream of tartar to soft peaks.
The full method (9 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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