Making sugarfree keto macarons

Before you start, remove the egg whites from the refrigerator one hour in advance. Then preheat the oven to 140 degrees Celsius (284 degrees Fahrenheit). Begin by whipping the egg whites. Then add Steviala 2 Sweet when the egg whites become foamy. Continue to beat the egg whites until they form stiff peaks when you lift the beater. Optionally, add some food coloring.

Next, add the mixture of Steviala Frost and almond flour to the egg whites and fold it in with a spatula. Then carefully scrape along the edges and the bottom until everything is well mixed. Ensure that the batter doesn't become runny.

Then insert a smooth 8 mm tip into a piping bag. Also, line a baking sheet with parchment paper. Fill the piping bag with the batter. Then, pipe rounds with a diameter of 3 to 3.5 cm onto the baking sheet. In addition, make sure there is enough space between the batter rounds and that they are evenly spaced. This ensures even heat distribution. Then tap the baking sheet with the palm of your hand to give the macarons a nice shape.

Furthermore, place the baking sheet in the oven for 15 to 25 minutes. Remove the macarons from the oven and let them cool on the baking sheet. Carefully remove the macarons from the baking sheet after they have cooled.

Making sugarfree macaron filling

Allow the butter to come to room temperature. Then, beat the butter together with Steviala Frost and Steviala vanilla bourbon drops until it becomes fluffy. This will take approximately 5 to 10 minutes. Add the raspberries to the mixture. Beat this for a few more minutes until everything is well combined. Fill a piping bag with the macaron filling and distribute it on half of the macarons.

Finally, complete the macarons by placing the other half on top of the filling. Now you can enjoy these sugar-free keto macarons!