KETO MACARON | RASPBERRY AND CHOCOLATE FLAVOURS WITH 6 FILLING IDEAS | 生酮馬卡龍 | 蔓越莓 巧克力口味 | 6種夾心奶油選擇

KETO MACARON - RASPBERRY AND CHOCOLATE FLAVOURS WITH 6 FILLING IDEAS LINKS BELOW FOR RECIPES FROM MY OTHER VIDOES: Okay we all know macaron is not one of the easy baking option, but the good news is the Keto (low carb and sugar) version is not any harder. What makes it even better is with all the possible batches that didn’t go perfectly as you hoped, you can still enjoy them as delicious low carb cookies other than worry about your blood sugar level or throw them away to get wasted. I’ve also listed some keto friendly filling options below. Make sure you check the tips before you start and leave a comment below to tell me how it all goes. Happy baking :) Crème Diplomat (Vanilla Custard Cream) - good way to use the left over yolks Mocha Cream Filling: Cream Cheese Filling: Keto Raspberry Jam: Keto Hazelnut spread (Nutella): Chocolate ganache: Dry ingredients: 125g Blanched fine almond flour 65g Powdered erythritol 10g Coco Powder (for chocolate flavour) OR 10g Dry raspberry powder ( for raspberry flavour) Meringue: 100g Egg white (appx. 3 egg) 1/2 tsp Lemon Juice 45g Granulated erythritol 1 tsp Vanilla Extract Food colouring (optional) TIPS: • Macarons are quite sweet cookies naturally, even though I used Keto friendly sweetener in the recipe, I also reduced the overall sweetener amount almost 50% less compare to normal macarons. They might not look as good as the real ones but they are absolutely delicious. But you can always increase the sweetener amount if you prefer the sweeter version. • Use a scale to weight the ingredients, especially the egg whites. Macarons do need more precise measurement with the ingredients than other cakes. • Age the egg whites over night in the fridge to evaporate the excess water in the egg whites if you can but not mandatary, but make sure you always bring it to room temperature before whipping it up. It helps with the meringue’s stability. • Sift your dry mixture, no matter what it says on your almond flour package (i.e. super fine almond flour). Sift then whip it up in food processor with the powdered sweetener then sift again. This will give you the smooth surface macarons. Discard the larger particles, don’t try to press them through the sieve. • Those macarons taste the best after store in the fridge over night or longer, this will allow the macaron to absorb the water from the fillings slowly and give you the chewy cookies texture inside with delicate crisp skin. 好吧我承認和戚風蛋糕齊名的烘培兩大惡夢的馬卡龍想要做好真的不容易，可不定因素太多。但是抱著健康飲食不打折美味不能打折的原則還是決定挑戰一下。慶幸的是生酮低卡版本並不比正常版本更難做，而且那些不太完美的練手批次也不用因為擔心高糖高碳水給浪費掉，顏值可能不高但是當作小點心零食還是很美味的哦。而且這個方子在不影響口感的前提下把糖量又減少了一半。我能想到的問題和注意事項都放在下邊了希望對大家有幫助可以做出漂亮又健康的生酮馬卡龍。 下邊提供了幾種餡料的選擇給大家做參考。我最喜歡的搭配是蔓越莓馬卡龍加奶油芝士和果醬夾心， 巧克力馬卡龍加咖啡奶油。你更喜歡那種搭配呢？ 記得留言分享哦 😊 法式香草奶油餡 (用掉剩餘蛋黃的好選擇): 摩卡咖啡奶油： 奶油芝士餡： 生酮蔓越莓果醬： 生酮巧克力榛子醬（Nutella）： 巧克力甘納許： 乾料： 125g 去皮細杏仁粉 65克粉狀赤蘚糖醇 10g 可可粉（巧克力口味） 或者 10g 蔓越莓乾粉（蔓越莓口味） 蛋白霜： 100g 蛋白（約3個雞蛋） 1/2 茶匙檸檬汁 45g 赤蘚糖醇細糖 1茶匙香草精 食用色素（可不加） 小貼士： • 馬卡龍本身是非常甜的一種餅乾，所以我不但用了生酮友好的甜味劑在不影響餅乾塑形的情況下把甜味劑總量又減少了大概一半。 這樣味道還是很好但又不會太甜膩。但是如果你喜歡更甜的版本，可以適當增加甜味劑的份量。 • 建議材料一定用電子秤稱重，尤其是蛋清。與其他蛋糕相比，馬卡龍確實需要更精確的材料測量。 • 最好將蛋白在冰箱中放置過夜以蒸發蛋白中多餘的水分但不是必須。但蛋白在打發之前一定要晾至室溫。這樣有助於蛋白霜的穩定性。