Low Carb-Macarons

Ingredients

• 4 egg whites
• 150 g raw cane sugar
• 50 g ground almonds
• 1 Vanilla bean
• 1 tbsp cocoa powder
• food coloring
• 80 g Butter
• 30 g powdered sugar (from raw cane sugar)
• 2 egg yolks
• 30 g Dark chocolate
• 1 Lime
• 1 tbsp white cocoa powder
• 1 tbsp raspberry jam
• food coloring

Instructions

1. 1.

   Beat the egg whites until stiff, gradually adding the raw cane sugar and stirring in.

2. 2.

   Split the vanilla bean lengthwise, scrape out the seeds with a knife. Fold the vanilla seeds and ground almonds into the meringue. Divide the mixture into four parts; fold one part with cocoa powder, color the other three parts with food coloring.

3. 3.

   Fill a piping bag fitted with a round tip with the four colored batters and pipe dots onto parchment‑lined baking sheets. Bake in a preheated oven at 80 °C (convection 60 °C; gas: level 1) with the door slightly ajar for about 2 hours to dry them.

4. 4.

   For the filling, beat butter on high speed until creamy. Sift powdered sugar and fold it into the butter with continuous stirring, adding egg yolks gradually.

5. 5.

   Divide the cream into four portions. Melt dark chocolate over a bain‑marie or in microwave intervals and stir it into one quarter of the buttercream. Wash the lime hot, grate its zest, and squeeze out the juice. Mix the zest, juice, and green food coloring into another quarter of the cream. Combine the remaining two quarters with raspberry jam and red food coloring, or with white cocoa powder.

6. 6.

   Place each colored filling into a freezer bag, cut off an edge, and spoon it onto half of the macarons of matching colors. Top with the remaining halves. Store the low‑carb macarons tightly closed.