Chocolate Hazelnut Protein French Macarons


My first attempt at gluten-free protein French macarons was a success.  I was totally expecting the first try to be a total fail, so I kinda surprised myself on this one.  Ayoooo!

Chocolate hazelnut macaron ingredients:

  • 2 cups powdered stevia
  • 1.5 cups Amoretti hazelnut flour, sifted
  • 2 scoops chocolate About Time whey protein
  • 1 tbs stevia
  • 5 egg whites
  • 1/2 cup NuNaturals dutch cocoa powder


  • Maisie Jane's Sunshine chocolate hazelnut butter
  • Amoretti hazelnut flour
  • Sports Research collagen peptides {optional}

Combine the powdered stevia and almond flour in a mixing bowl. Beat the egg whites in a separate bowl until they hold soft peaks. Slowly add the granulated stevia and beat until the mixture holds stiff peaks. Sift one third of the almond flour mixture into the meringue and fold gently to combine. Add the Dutch cocoa powder. Sift in the remaining almond flour in two batches, being careful to not overfold, but fully incorporate the ingredients.

Spoon the mixture into a ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter. Pipe mounds of batter onto baking sheets lined with nonstick liners or parchment paper.

Bake the macaroon for 5 minutes at 200 degrees. Remove the pan from the oven and raise the temperature to 375. Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes. In a separate bowl, mix together filling ingredients, and spoon in between two cookies once they are cooled.
6g of protein per macaron! 💪🏼