Sugar free macaroons
How do you make a delicious sweet treat without sugar? With Naturals by Equal! I received some samples of Naturals by Equal which is New Zealand’s newest 100% natural sweetener made with stevia and other natural fruit sugars. It’s a fantastic natural alternative to sugar and it has 97% less calories than the real deal. I have to admit that I do have a bit of a sweet tooth when it comes to baking, so I was interested to see what the Naturals range was like in a recipe. To test it out I whipped up a batch of these macaroons.
I have to say that these macaroons didn’t disappoint. Soft, chewy coconut with a crispy shell and a rich dark chocolate bottom – these sugar free macaroons have been a tasty treat that won’t spike your blood sugars.
Sugar Free Macaroons Recipe (Makes 14 biscuits)
12 teaspoons of Naturals stevia granules
2 eggs
1 1/2 teaspoons pure vanilla essence
120g dessicated coconut
30g coconut oil (liquid form)
60g of 70% cocoa solids dark chocolate (I used Lindt as it’s delicious and low sugar too)
Preheat your oven to 170 degrees celcius.
Whisk Naturals sweetener, egg and vanilla together until light and fluffy. Add the coconut and liquid coconut oil (heat to liquidify if solid) and mix well. Leave to sit for around 5 minutes so the coconut can soak up some of the liquid. Line a baking tray with baking paper. Dollop a heaped desert spoon of the macaroon mixture onto the baking tray and with clean fingers pinch into a slightly cone shaped biscuit. Continue with this until all the mixture is used.
Bake for approximately 20-25 minutes, watching carefully near the end that they don’t burn. Leave until completely cool.
When the macaroons have cooled, melt the dark chocolate over a very low heat. Dip the bottom of the biscuits in the chocolate and leave to set.
You can store these biscuits in an air tight container for up to 5 days. They make a nice healthier option for an easter treat.
Have you tried baking with stevia before? How did it turn out for you?
They look adorable! I’ve always been scared to try sugar replacements as I’m scared they won’t taste as good. Have you used it in anything other than baking?
I tried baking macaroons on valentines day, they turned out good but the amount of sugar and naughty things put me off making them again. Will definitely have to give these a try!
x
? Ellen
SHOPSTYLECONQUER.COM
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