Skip to main content New this month
Get the Allrecipes magazine

Sugar Free Chocolate Macaroons

Rated as 2.8 out of 5 Stars

"A sugar-free treat."
Added to shopping list. Go to shopping list.

Ingredients

2 h servings 3 cals
Original recipe yields 40 servings (40 macaroons)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Bake in the preheated oven until the macaroons are crisp and dry, about 1 hour. Cool completely on a wire rack.

Footnotes

  • 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; 0 g fat; 0.1 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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 e...

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 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 in...

I used half the amount of Simply Right stevia packets. It was so bitter it was inedible. Didn't bake like a macaroon either...