Sugar Free Chocolate Cherry Macarons that are based upon the French Macaron.
This delicious confection tastes like sweet lush chocolate with a hint of cherry inside of a light and crunchy shell.
Sugar Free Chocolate Cherry Macarons that taste so good.
This is a no added sugar version of the famous French confections.
You can think of these macarons as chocolate cherry filling inside of a light and crunchy meringue shell.
Did you try my Keto Low Carb Chocolate and Vanilla Macaroons ?
That macaroon recipe is a simple recipe that features shredded coconut. While 'macaroon' and 'macaron' may seem the same, they are two entirely different kinds of recipes.
To make this recipe you will need cherry jam with no added sugar. You can find a selection of sugar free cherry jam here.
Macaron and macaroon are really just one letter apart. As a result, the words look alike which makes it easy to confuse the two.
This recipe is for a 'macaron' which is a meringue based cookie made with almond flour. A 'Macaroon' on the other hand, generally has a more simple recipe that is made with coconut.
Well, first of all, they taste amazing. That is, macarons have a dainty yet, crunchy shell with a creamy sweet filling in the middle.
Perhaps, what really makes a macaron so special is that it takes a bit of skill to make. While achieving that skill of making a great tasting macaron is not all that difficult, it does take a few extra steps and possibly, a few tries as well.
Here are some tips for making macarons.
This is not an easy recipe as there are steps that can be fickle. You may need to try this recipe more than once to get the perfect result.
More tips for you.
- Almond flour is a bit course by nature. It is a good idea to first sift the flour with the powdered sugar, then process these ingredients in a food processor, and then sift them again to get the desired 'fine' texture needed.
- It is essential that you use a clean bowl and beaters (or whisk attachment) to make this recipe. Objects, such as fat, that are on the bowl or beaters can negatively affect these cookies.
- When you combine the dry ingredients with the meringue, do so slowly and really carefully. Only fold in about a third of the dry ingredients at a time.
- The macarons should sit on the baking sheet for about an half hour before placing them into the oven. This will allow them to set up for the structure.
- For the best results, following the 'French' practice of weighing the ingredients is recommended. However, not everyone does this so I am providing the usual (American) measurements as well.
- My macarons were made using cherry jam. Feel free to use the jam of your choice.
How to store Sugar Free Chocolate Cherry Macarons
Leftover macarons should be stored in an airtight container. If properly stored and refrigerates, they should keep for a few days.
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About this recipe for Chocolate Cherry Macarons with no added sugar.
This is a recipe inspired by French Macarons. That is, the macarons feature two meringue 'shells' with a chocolate and cherry filling.
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There are many steps in making the 'shells'.
Following the proper technique used to make the shells is essential to the success of this recipe.
However, you will most likely find that the final result of this recipe make the effort worth while.
Ingredients needed to make the shells for Sugar Free Chocolate Cherry Macarons.
- Almond Flour. 1 ½ cups (140g)
- Sugar Free Powdered Sugar. 1 cup (130 g). This sugar free powdered sugar should measure like powdered sugar.
- Egg Whites. 3 (about 100 g).
- Cream of Tartar. ½ teaspoon.
- Sugar Alternative. Granulated, ½ c (about 90 g). The granulated alternative should measure 1:! with sugar.
- Burgundy/Red gel food coloring.
How to make macaron shells for this recipe.
Prep Time: 30 minutes Cook Time: 30 minutes Servings: 24 macarons
- Start by sifting the almond flour and sugar free powdered sugar (see above for tips on this) into a medium bowl. Set this bowl aside. Also, line two baking sheets with parchment paper.
- In a clean mixing bowl and a mixer fitted with a clean whisk attachment, whisk the egg whites and cream of tartar on medium until they begin to foam.
- Slowly add the granulated sugar alternative. Do this one tablespoon at a time, continuing to beat the ingredients. You can add the food coloring gel at this time and continue to beat the ingredients until stiff peaks form. The batter should appear to be stiff enough to hold its own if it were to be dropped.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding one third of the dry ingredients at a time and using a clean rubber spatula to fold the dry ingredients in.
- When the mixture is able to form a ribbon when it falls off of the spatula you can transfer the meringue to a piping bag fitted with a small round tip. Pipe 1” macarons onto your baking sheet, leaving plenty of room between each.
- Hold each individual tray a few inches off the counter and drop it straight down to release any air bubbles. You may need to repeat this a few times to release the larger bubbles.
- Set the macarons aside to rest for 20-30 minutes or until a skin has formed. You should be able to tap them gently without the meringue sticking to your finger.
- While the macarons rest, preheat your oven to 300F (recommended that you use an oven thermometer).
- Bake the macarons, one tray at a time, on the middle rack. Bake for 12-14 minutes, turning the tray halfway through baking.
- Lastly, allow the macaron shells to cool completely on the pan before assembling the finished product.
Expert Tip👉 Fold the dry ingredients into the mixing bowl just until the meringue reaches the “lava stage”. When the meringue flows smoothly off the spatula without breaking, it is ready to pipe on to the baking sheets.
Ingredients needed to make Macaron filling.
- Butter- softened to room temperature.
- Sugar Free Chocolate Chips Melted and cooled.
- Sugar Free Powdered Sugar.
- Sugar Free Cherry Jam. Feel free to use any jam of choice.
How to make macaron filling.
- In a mixer with a paddle attachment, beat together the butter and melted chocolate on medium until light and fluff (about 30 seconds).
- Bump the mixer down to low and add the sugar free powdered sugar. Once the powdered sugar has been fully incorporated bump the mixer up to medium high and beat until the buttercream becomes light and fluffy--about 1 minute.
- Transfer the filling to a piping bag. or zip top bag with a cut corner.
- To assemble the macarons, place the macaron shells in similar sized pairs. Then pipe a small ring of buttercream onto the flat side of one macaron and fill the center.
- Next, place another macaron shell on top and press down gently, just until the chocolate buttercream reaches the edges. Repeat with the remaining macarons.
- Refrigerate the macarons in an airtight container overnight.
- Lastly, allow the macarons to get to room temperature before serving.
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Table of contents for this recipe.
The Recipe Card for Sugar Free Chocolate Cherry Macarons
Sugar Free Chocolate Cherry Macarons
Ingredients
- 1 ½ cups Almond Flour
- 1 cup Sugar Free Powdered Sugar - see post for details and alternatives.
- 3 Egg Whites
- ½ tsp Cream of Tartar
- ½ cup Erythritol - see post for details and alternatives.
- Red Gel Food Coloring.
For the filling
- 4 tbsp Butter.
- ¼ cup Sugar Free Chocolate Chips.
- 1 ¼ cups Sugar Free Powdered Sugar
- ¼ cup Sugar Free Jam
Instructions
- Start by sifting the almond flour and sugar free powdered sugar into a medium bowl. Set this bowl aside. Also, line two baking sheets with parchment paper.
- In a clean mixing bowl and a mixer fitted with a clean whisk attachment, whisk the egg whites and cream of tartar on medium until they begin to foam. Slowly add the granulated sugar alternative. Do this one tablespoon at a time, continuing to beat the ingredients. You can add the food coloring gel at this time and continue to beat the ingredients until stiff peaks form. The batter should appear to be stiff enough to hold its own if it were to be dropped.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding one third of the dry ingredients at a time and using a clean rubber spatula to fold the dry ingredients in. When the mixture is able to form a ribbon when it falls off of the spatula you can transfer the meringue to a piping bag fitted with a small round tip.
- Pipe 1” macarons onto your baking sheet, leaving plenty of room between each. Hold each individual tray a few inches off the counter and drop it straight down to release any air bubbles. You may need to repeat this a few times to release the larger bubbles.
- Set the macarons aside to rest for 20-30 minutes or until a skin has formed. You should be able to tap them gently without the meringue sticking to your finger.
- While the macarons rest, preheat your oven to 300F (recommended that you use an oven thermometer). Bake the macarons, one tray at a time, on the middle rack. Bake for 12-14 minutes, turning the tray halfway through baking.
- Lastly, allow the macaron shells to cool completely on the pan before assembling the finished product.
Filling
- In a mixer with a paddle attachment, beat together the butter and melted chocolate on medium until light and fluff (about 30 seconds).
- Bump the mixer down to low and add the sugar free powdered sugar. Once the powdered sugar has been fully incorporated bump the mixer up to medium high and beat until the buttercream becomes light and fluffy--about 1 minute.
- Transfer the filling to a piping bag. or zip top bag with a cut corner.
- To assemble the macarons, place the macaron shells in similar sized pairs. Then pipe a small ring of buttercream onto the flat side of one macaron and fill the center. Next, place another macaron shell on top and press down gently, just until the chocolate buttercream reaches the edges.
- Refrigerate the macarons in an airtight container overnight. Lastly, allow the macarons to get to room temperature before serving.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Approximately 6 net carbs depending on the ingredients that you use.
most recently updated:
November 10, 2022*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Sugar Free Chocolate Cherry Macarons, inspired by the French meringue confection, flavored with cherries, chocolate center, no added sugar!
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
Gayle
Made these like six times and they just get better. Love the crunch and the flavor that the almond flour gives these cookies.
Sugar Free Diva
I am glad to hear that you enjoy this recipe so much!