Sugar Free Chocolate Macaroons

Rating: 3 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

A sugar-free treat.

By Marcie Coles Walton

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
45 mins
total:
2 hrs
Servings:
40
Yield:
40 macaroons
Nutrition Info
Advertisement

Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

  • 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.

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

Cook's Note

If crispier meringues are desired, turn off the oven after one hour and let the meringues sit another 10 minutes before removing them.

Editor's Note

Be sure to use a sucralose- or stevia-based artificial sweetener. Other sweeteners lose their sweetness when cooked.

Nutrition Facts

Per Serving:
3 calories; protein 0.7g; carbohydrates 0.1g; sodium 5.7mg. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

4MyDiabeticHubby
Rating: 4 stars
06/28/2010
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 Read More
Helpful
(40)

Most helpful critical review

Linda T
Allstar
Rating: 3 stars
08/07/2011
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. Read More
Helpful
(7)
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
4MyDiabeticHubby
Rating: 4 stars
06/28/2010
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 Read More
Helpful
(40)
Linda T
Allstar
Rating: 3 stars
08/07/2011
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. Read More
Helpful
(7)
SIRMIROM
Rating: 1 stars
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. Read More
Helpful
(5)
Advertisement
Rebecca Hopper
Rating: 1 stars
01/26/2013
I used half the amount of Simply Right stevia packets. It was so bitter it was inedible. Didn't bake like a macaroon either... Read More
Helpful
(1)
Mom and Tabs
Rating: 4 stars
12/16/2019
I used swerve and loved these. They are very sweet. Read More
Helpful
(1)
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/09/2021