INGREDIENTS 
- 3 large Egg Whites
- 1 tsp Fresh Lemon Juice
- 3/4 cup Almond Meal Flour
- 2 tbsps Xylitol (powdered)
- 6 oz Sugar Free Chocolate Chips
- 2 tbsps Heavy Cream
DIRECTIONS
This recipe is suitable for all phases except for the first two weeks of Induction due to the nuts. Please measure the granulated xylitol first for this recipe and then powder in a blender before use.
- Preheat oven to 250°F. Prepare a silicon baking mat or parchement paper on a baking sheet. Drawing 1-inch circles on the backside of the parchment can be helpful. Set aside.
- Using a stand mixer with the whip attachment, whip the egg whites, lemon juice, a pinch of salt and 1 tablespoon of the xylitol until stiff peaks form.
- Sift together the remaining 1 tablespoon xylitol and almond flour. Add to the egg whites and gently fold in to fully incorporate. Using a piping bag or simply cut the end of a large zippered plastic bag, fill with the meringue and pipe onto the baking sheet making 1-inch rounds. Tap the tops with a slightly wet finger if tips remain. Bake for 35-45 minutes. If they begin to brown, decrease temperature by 25 degrees and bake a little longer. Remove from oven and allow to cool down. Once cooled remove with a spatula and set on a fresh piece of parchment paper.
- Make Filling: melt chocolate in the microwave at 30 second intervals. Add heavy cream and using a handheld blender; whip until thick. Using a small piping bag, pipe chocolate onto the flat side of 1 macaron then top with the another on the flat side sandwiching together. Sprinkle with a little cocoa powder as a garnish if desired. 1 Macaron = 1 serving.
makes 20. 0.7 net grams carbs
Source: Atkins.com
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