Sugar Free Chocolate Macaroons4 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 2 hr
“A sugar-free treat.” - by MCLIFTER
Original recipe yields 40 macaroons
- Preheat an oven to 225 degrees F (110 degrees C). Whisk the cocoa powder and artificial sweetener together in a small bowl; set aside. Line a baking sheet with parchment paper.
- Beat egg whites and cream of tartar until foamy in a large mixing bowl. Add the vanilla, and beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the cocoa powder mixture until evenly blended. Drop tablespoon-sized dollops of meringue onto the lined baking sheet.
- Bake in the preheated oven until the macaroons are crisp and dry, about 1 hour. Cool completely on a wire rack.
Amount Per Serving (40 total)
- 3 cal
- < 1%
- 0 g
- < 1%
- 0.1 g
- < 1%
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Obviously, it's a meringue and not a macaroon recipe, but beyond that, it's pretty tasty! My husband is a type I diabetic with high cholesterol, and this is so low-carb he doesn't have to take extra i..." See morensulin AND it is good for his cholesterol count. He's very happy with the counts and the taste. I usually don't like the splenda recipes I make for him, but I had a few of these and they were really good! I made them twice the size of normal meringues and cooked them ten minutes longer. They were too soft and getting brown on the outsides, so I wouldn't recommend this. I will make them the right size next time. btw: 1/2 Cup Splenda = 8 Tbsp = 24 tsp = 12 packets"
"These aren't awful for sugar free cookie, but I can definitely taste the artificial sweetener in this. I had hoped to be able to pipe these like the ones I found in the store but it was too soft . I p..." See moreut mine in for an hour and left them in for a bit longer with oven off. The consistency was nice. Since I don't have health issue that require me to go sugar free, I think I'll try this again, perhaps with 1/3 sugar and 2/3 of the artificial sweetner."
"I just couldn't get this to work. I was using a different brand of sucralose, and a liquid one at that. It just wouldn't, wouldn't work. Cookies came out like lumps of styrofoam that crumbled into ash..." See morees. Not so appealing. Maybe it was me, but I will try another recipe next."
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