Keto Low-Carb Pistachio Macarons

Macarons are famous French cookies known for their delicate shells, soft chewy centers, and rich creamy fillings. Unfortunately, classic macarons are made with sugar and contain a high amount of carbohydrates.

These pistachio macarons have a light and slightly chewy texture with a rich buttery pistachio filling that melts in the mouth. They are perfect for special occasions, tea time, or whenever you’re craving something sweet without breaking your diet.

Ingredients

For the Macaron Shells:

• 2 large egg whites (aged for 24–48 hours in the fridge)
• 14 g granulated erythritol
• 85 g blanched almonds, finely ground
• 140 g powdered erythritol
• ½ teaspoon matcha powder or natural green coloring (optional, for color)

For the Pistachio Filling:

• 34 g unsalted pistachios, finely ground
• 65 g soft unsalted butter
• ½ teaspoon vanilla extract
• ⅛ teaspoon stevia or 1 tablespoon powdered erythritol

Step-by-Step Instructions

Step 1: Prepare the Almond Mixture

1. Place the ground blanched almonds in a food processor.
2. Add the powdered erythritol.
3. Pulse gently a few times until you get a very fine texture. Do not overblend or it will turn oily.
4. Sift this mixture to remove any large pieces and set aside.

Step 2: Whip the Egg Whites

1. Remove the aged egg whites from the fridge and let them come to room temperature.
2. Beat the egg whites using an electric mixer until foamy.
3. Slowly add the granulated erythritol while continuing to beat.
4. Keep whipping until you obtain a stiff, glossy meringue.
5. If you’re using matcha or coloring, add it gently at this stage.

Step 3: Macaronage (Mixing the Batter)

1. Add the dry almond mixture into the whipped egg whites in three batches.
2. Fold gently using a spatula, moving from bottom to top.
3. Continue folding until the batter flows slowly like thick honey or lava.
4. The batter should fall in a ribbon and settle smoothly within 10–15 seconds.

Step 4: Pipe the Macaron Shells

1. Transfer the batter into a piping bag with a round tip.
2. Line a baking tray with parchment paper.
3. Pipe small circles (about 2–3 cm diameter) onto the tray.
4. Tap the tray gently on the counter to release air bubbles.

Step 5: Resting and Drying

1. Leave the macarons to rest at room temperature for 30 to 90 minutes.
2. They should form a dry skin on top and not stick to your finger when touched.

Step 6: Baking

1. Preheat the oven to 150°C (300°F).
2. Bake the macarons for 15–18 minutes.
3. Check if they are done by gently lifting one — it should come off easily.
4. Let them cool completely on the tray.

Pistachio Butter Cream Filling

Step 7: Prepare the Filling

1. Finely grind the pistachios.
2. In a bowl, beat the softened butter until creamy.
3. Add the pistachio powder, vanilla extract, and sweetener.
4. Mix until smooth and fluffy.

Assembling the Macarons

1. Pair the shells according to size.
2. Spread or pipe the pistachio cream onto one shell.
3. Gently press the second shell on top to form a sandwich.
4. Refrigerate for 12–24 hours for best texture and flavor.
5. Before serving, leave them at room temperature for 20–30 minutes.

Tips for Success

• Always use aged egg whites for better stability.
• Make sure the shells are fully dry before baking.
• Do not over-mix or under-mix during the macaronage step.
• Store macarons in the fridge in an airtight container for up to 5 days.

Why These Macarons Are Keto-Friendly

These pistachio macarons are made without sugar and without wheat flour.
They use:

• Almonds instead of flour
• Erythritol and stevia instead of sugar
• Healthy fats from butter and pistachios

This makes them much lower in carbohydrates compared to traditional macarons while still delivering excellent texture and flavor.

Conclusion

These keto low-carb pistachio macarons are a perfect example that low-carb desserts don’t have to be boring. With a little patience and precision, you can enjoy a refined, bakery-style dessert that fits perfectly into a ketogenic or low-carb lifestyle.