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Red Macarons
30 min
Total
549 Kcal
43 g protein
60 g carbs
15 g fat
Ingredients for
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serving
60
g
Almond Flour
2
x tbsp (30g)
50
g
Sugars, powdered
0.5
x cup sifted (100g)
63
g
Egg, whole, raw, fresh
1
x jumbo (63g)
10
g
Beet Juice
42
g
Vanilla Protein Powder
2
x scoop (21g)
Instructions
Mix almond flour, protein powder and powdered sugar together.
Beat the egg with beet extract until smooth and blended.
Prepare the baking try by lining a baking paper and spray some non stick oil on it.
Add almond flour to the egg mixture and mix well, no lumps should be formed.
Transfer the mixture to the piping bag and squeeze small balls on the baking paper.
Tab the baking tray a bit for release any bubble from the mixture and allow the balls to spread a little.
Let the better set and dry a little by leaving it at the room temperature for at least 30 minutes.
When the top of the macarons are dry enough to not to stick on the finger, then bake them in a preheated oven for 15-18 minutes at 275 degree Fahrenheit.
Let them cool completely before removing from the sheet.
Store in a cool and air-tight container.