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Powdered-Sugar-Free Flavored Macarons
Powdered-Sugar-Free Flavored Macarons

Before you jump to Powdered-Sugar-Free Flavored Macarons recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.

Almost every single article about weight loss and getting healthy informs readers to avoid drive through windows like the plague and that they need to do all of their own cooking. This is actually good information. Sometimes, though, the last thing you need is to have to prepare meals from scratch. Once in a while you just want to check out the drive through while you are on your way home and finish the day. There isn’t any reason that you shouldn’t be allowed to do this and not be plagued by guilt about slipping on your diet. This is because many of the famous fast food restaurants around are trying to “healthy up” their choices. Here is how you can find healthy food at the drive through.

Visit a drive through at a place that has made it a practice to offer healthier options to people. Arby’s for example, isn’t going to provide burgers. Instead it is possible to choose from roast beef sandwiches, salads, wraps as well as other healthier items. Wendy’s, not surprisingly, is known for its square burgers, even so the menu there has lots of healthy choices like salad, potatoes and chili. Not every thing is McDonalds using its deep fried chicken parts as well as other terribly unfit items.

Logic says that one of the best ways to stay healthy is to sidestep the drive through and never eat fast food. Most of the time this is a good plan but if you make great choices, there is no reason you can’t visit your drive through from time to time. At times what you require most is just to have somebody else do the cooking. If you choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.

We hope you got benefit from reading it, now let’s go back to powdered-sugar-free flavored macarons recipe. You can have powdered-sugar-free flavored macarons using 8 ingredients and 32 steps. Here is how you cook that.

The ingredients needed to make Powdered-Sugar-Free Flavored Macarons:
  1. You need 2 (70 g) Egg whites
  2. You need 140 g Granulated sugar (2 times the weight of egg whites)
  3. Get 63 g Almond flour (0.9 times the weight of the egg whites)
  4. Provide 7 g your choice of flavorings such as ☆ cocoa powder, ☆ matcha tea powder, ☆ strawberry powder, ★ instant coffee, ★ black tea leaves, ★ skim milk powder, or ★ freeze-dried strawberries (0.1 times the weight of the egg whites)
  5. Get To make an easy chocolate ganache:
  6. You need 40 grams Chocolate (the same amount if you're using strawberry-flavored or white chocolate)
  7. Take 20 grams Vegetable-based (non-dairy) whipped cream
  8. Use 6 grams Your desired flavors, such as matcha tea powder; dried strawberry powder; or instant coffee
Instructions to make Powdered-Sugar-Free Flavored Macarons:
  1. Mix the ☆ powders with the almond flour. Finely grind up the freeze dried strawberries or black tea leaves (using a food processor or a mortar and pestle).
  2. Sift the almond flour. (It's easier to sift if you put it in the freezer about 15 minutes before sifting, and sift just before using it.)
  3. Put the egg whites and sugar in a bowl, and beat over a hot water bath that's about 70 °C. When the hot water is about 70°C, it should just have fine bubbles around the bottom and sides of the pan.
  4. Beat the egg whites and sugar very well, until it's stiff enough that it clings to the bowl when inverted.
  5. The meringue should be snowy white, very finely textured, shiny, and a little sticky. (It will also be warm.)
  6. Take the bowl of meringue off the hot water bath. Sift the almond powder from Step 1 again as you add it to the meringue. (The almond powder should be sifted 2 times in total.)
  7. Mix the ★ ingredient(s) of your choice into the bowl.
  8. Fold the meringue and almond flour together, then mix well until the batter forms a thick, heavy ribbon when dropped from the spatula.
  9. If you want to dry the macarons out, go to Step 10. If you want to skip the drying step, see"Macarons with no drying needed".
  10. Put the batter from Step 8 into a piping bag, and pipe it onto a baking tray lined with parchment paper in 2-3 cm circles (leave 2-3 cm between each one).
  11. To test-bake the batter, it's a good idea to cut small pieces of parchment paper to bake on. (Use to test how much to dry the batter and to adjust the oven temperature.)
  12. Leave the piped out batter it has completely dried on the surface. (It should not stick to your fingers when you touch them, and they should feel rubbery.)
  13. On a warm day with low humidity, the macarons will dry out in about 30 minutes. They will take some time on a cold day. It's most difficult to dry them out on humid days.
  14. Preheat the oven to 160°C, and bake the dried batter from Step 12. Lower the oven temperature to 130°C, and bake for 15 to 16 minutes. (Adjust the time and temperature depending on your oven.)
  15. Try doing a test-bake of the dried macaron batter using the small pieces of paper from Step 11. If the test macarons turn out, you can bake the rest.
  16. Let the baked macarons cool down completely before peeling them off the parchment paper. If it's hard to peel them off, put them in the freezer on the paper for a few minutes, and they should come off easily.
  17. They are baked just right when they stick to the paper and can't be peeled off easily. If they come off easily, it is likely that they are a bit overbaked, and may be hollow in the middle.
  18. Sandwich two macarons with a cream filling of your choice in between, and the macarons are done. They are tastiest from the following day onwards after they have become moist.
  19. Macarons that are baked just right do not have hollow centers, and give a moist and airy sensation. (The one in the photo is a black tea flavored macaron filled with berry paste.)
  20. Store the macarons in the refrigerator, and consume them within a week. You can also wrap them individually and freeze them. (Defrost them in the refrigerator.)
  21. For details on the reasons why things can go wrong, see"Helpful Hints for Foolproof Macarons".
  22. To make chocolate ganache, put chocolate and whipped cream in a piping bag, and suspend it over 60°C warm water to melt the chocolate. Squeeze the bag to mix.
  23. To make matcha tea- or coffee-flavored ganache, use white chocolate and melt it before adding the powder. Squeeze the piping bag well to mix.
  24. When it has been chilled and has stiffened to the right consistency, the ganache is done. If you add instant coffee to the (brown) chocolate, you'll have a café-mocha flavored ganache.
  25. From left to right: matcha, black tea, coffee, mlik, cocoa, and strawberry (I crushed some freeze dried strawberries into a powder and mixed it in).
  26. I have another recipe for more flavored macaron varieties like kabocha squash , azuki beans, purple sweet potatoes, almonds, kinako, pistachios.
  27. Try using strawberry powder for pretty pink macarons, cherry blossom shaped macarons).
  28. I decorated these macarons with chocolate (dark, white, matcha tea flavored, coffee flavored).
  29. Macarons sandwiched with homemade guimauves like French marshmallowsare elegant, too.
  30. For easy marbled macarons: Prepare the plain macaron batter up to the step before the macaronage. Divide the batter in half inside the bowl.
  31. Mix flavorings into one half of the plain macaron batter. Fold the two batters together, and it will easily turn into a marbled pattern.
  32. Freeze the leftover egg yolks with 5 g of sugar mixed in per yolk. This way, the texture of the yolk will not deteriorate when frozen. Defrost the yolks in the refrigerator before use.

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