Raspberry Chocolate Mini Macarons

Our version of these French cookies gets their traditional nutty flavor from almond flour and their sweetness from stevia rather than sugar. The tart smooth filling is the perfect complement to the sweet, chewy cookies.

Nutrition Facts

Raspberry Chocolate Mini Macarons


192 Per Serving


9g Per Serving


4g Per Serving
Calories 192
Total Fat 9.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 5.0 g
Cholesterol 1 mg
Sodium 41 mg
Total Carbohydrate 19 g
Dietary Fiber 4 g
Sugars 12 g
Added Sugars 10 g
Protein 9 g

Dietary Exchanges
1 other carbohydrate, 1 lean meat, 1 1/2 fat


Servings  5   Serving Size   2 macarons per serving

  • ¼ cup stevia and sugar blend
  • 1 teaspoon cornstarch
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 10 drops chocolate-flavored liquid stevia sweetener
  • 1 cup fresh raspberries (or) OR
  • 1 cup unsweetened, frozen raspberries
  • 1/2 cup fat-free, plain Greek yogurt
  • ½ teaspoon stevia sweetener (Organic or Natural) or 1 packet stevia sweetener (Organic or Natural)


Tip: Click on step to mark as complete.

  1. Line a large cookie sheet with parchment paper.
  2. In a food processor, process the SweetLeaf® SugarLeaf® and cornstarch for 40 to 50 seconds, or until the mixture has a powdery texture (like confectioners’ sugar).
  3. Place the egg whites in a medium bowl. With an electric or hand mixer on medium-high speed, beat the egg whites for 1 minute, or until frothy. Add the cream of tartar. Beat for 2 to 3 minutes. or until soft peaks form. Gradually add the SweetLeaf SugarLeaf® mixture, beating for one minute, or until stiff peaks form (the peaks don’t fall when the beaters are lifted).
  4. In a second medium bowl, sift together the flour and cocoa powder. Sift again. Pour the flour mixture into the egg whites. Add the chocolate-flavored liquid stevia sweetener. With a rubber spatula, gently fold the flour mixture into the egg whites, using about 30 strokes, or until no flour is visible.
  5. Spoon the mixture into a piping bag fitted with a round tip (between ¼-inch and ½-inch wide) or if using a disposable piping bag, cut a ½-inch hole at the pointed tip. Pipe the batter on the parchment paper into 1 tablespoon round portions (about 1-inch in diameter) leaving 2-inches between each, piping a total of 20 macarons.
  6. Lift the baking sheet about two inches from the counter and drop it. Repeat four times. (This will help release any air bubbles that may be in the batter.) Let them stand at room temperature for 15 to 30 minutes (depending on the humidity of the room). The batter should form a thin skin and feel slightly tacky. 
  7. Preheat the oven to 325°. Bake for 25 to 30 minutes, or until the tops are set. Let the macarons cool thoroughly (about 1 hour).
  8. Meanwhile, in a small bowl, mash the raspberries with a fork. Stir in the yogurt and stevia sweetener.
  9. Once the macarons have cooled, place ten of them flat-side up on a cutting board or sheet of wax paper. Spread 1 tablespoon of the filling on each. Top each with the remaining macarons.

Cooking Tip: This fresh filling is moist, so it’s best to fill the macarons just before serving.

Cooking Tip: You can download an online macaron template to use as a guide to space out the macarons. If you use a template, be sure to place it under the parchment.



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