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Sugar Free Chocolate Macaroons

Sugar Free Chocolate Macaroons

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A sugar-free treat.

Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 3 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 0.1g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Bake in the preheated oven until the macaroons are crisp and dry, about 1 hour. Cool completely on a wire rack.
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Reviews

4MyDiabeticHubby
34
6/28/2010

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 insulin 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

LindaT
5
8/7/2011

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 put 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.

SIRMIROM
5
10/22/2010

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 ashes. Not so appealing. Maybe it was me, but I will try another recipe next.