Cocoa Almond Flour Macarons

Macarons that actually love you back, no refined flour, no guilt.

My cocoa almond flour macaroons are made with simple, clean ingredients and naturally sweetened goodness. They’re lighter on your system and a great option if you’re mindful about immune health or avoiding traditional flours. And the best part? My creamy frosting is yogurt based, tangly, smooth, and way less heavy than ganache. Same indulgent bite, just a little smarter. If you thought macarons couldn’t fit into a clean lifestyle…think again.

Ingredients

1 cup cocoa almond flour

1 cup of sweetener of your choice – powdered sugar – I like Swerve or Monk fruit

1/8 tsp of salt

3 egg whites at room temperature

¼ tsp of cream of tartar

½ cup of fine sugar – I like Monk fruit

Instructions

1. Take your egg whites out of the refrigerator 2-3 hours in advance. Room temperature egg whites whip better.

2. Preheat oven to 300F.

3. Use a silicone pre-printed macaron templates on them or parchment paper on a baking sheet.

4. If using parchment paper, trace circles that are 1.5 inches wide and spread about 1 inch apart. Turn the parchment paper over so that the marker does not transfer to your cookies.

Making the macarons

1. Whisk your dry ingredients – cocoa almond flour, powder sugar, and salt.

2. Whisk your egg whites and cream of tartar into a bowl for hand maxing or stand mixing and use the whisk attachment.

3. Begin whisking your egg whites on medium speed until you reach soft peaks. Sprinkle in the sweetener (sugar) slowly while whisking slowly until it’s all added and continue whisking on medium until you reach stiff peaks.

4. Add 1/3 of your almond mixture into your meringue and fold together by scooping up under your batter, running along the sides and bringing the batter up and over top. Rotate the bowl and repeat until gone.

5. Continue folding until the batter flows off the spatula in a “V” and sits on the top of the batter for a few seconds before it dissolves back into the batter.

6. Prepare your piping bag with a #12 (or close enough) piping tip and cut the end off the piping bag and insert the tip in the bag.

7. Twist the piping bag together to seal the bottom of the piping bag and then press the bag into the tip so that the filling does not leak out of the bag.

8. Scoop the batter in the piping bag with a spatula and move the batter down towards the tip. 9. Hold the piping bag straight up and down over a circle about 1 inch away from the prepared baking sheets. Begin squeezing by making small “C” on the lines.

10. Make a small quick “C” circular motion with the tip to remove it from the batter or piped cookie.

11. Allow the macarons to sit at room temper for 30 minutes to allow them to dry.

12. When ready, bake the macarons at 300F for 15 minutes.

13. Test one macaron by gently by lifting it from the parchment paper with a knife. If it is released, your macarons are done. If sticking, continue to bake in 2-minute intervals.

14. When done, place your parchment paper on a cookie rack to ensure your macarons will not continue to bake.

15. Let cool, and when ready, start piping you desired frosting I the idle.

Enjoy.

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.