Low Carb French Meringue Macaroons Recipe 415

Steps:

• 1. Preheat the oven to 325 degrees F. and line a cookie sheet with parchment paper. 2. Add the egg whites to a mixing bowl and whisk until frothy. Add all the remaining ingredients, except the almond flour, and whisk until a little more frothy and thick. 3. Fold in the almond flour until well combined. Place heaping tablespoons of the meringue mixture in rows on the prepared sheet pan, leaving a couple inches of space between each cookie. The recipe should make about 24 cookies. 4. Bake for about 25 minutes until just starting to brown and they are firm to the touch. Remove and cool completely before frosting. 5. While the meringue cookies cool, make the filling by adding all of the filling ingredients to an electric mixer and beating on the highest speed until light and fluffy. 6. NOTE: Only frost right before serving. To serve, spread a thin layer of filling between 2 cooled baked cookies to make the meringue macaroons. Serve immediately once frosted; otherwise, store unfrosted cookies in an airtight container on the counter, keeping the filling in the refrigerator. HELPFUL HINTS Try adding food coloring or unsweetened cocoa powder to the cookies and filling to create unique cookies as pictured. Calories:115 /Fat: 10.5 g /Protein: 4g /Fiber: 1g /Net Carbs: 1.5g See MORE of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

Steps:

• Line a baking sheet with a silicone baking mat.
• Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• Preheat oven to 285 degrees F (140 degrees C).
• Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.