Macarons Recipe:

• 3 egg whites (room temperature)
• 1 cup RxSugar Allulose 
• 1/4 teaspoon cream of tartar 
• 1 1/2 cup almond flour 
• 1/8 teaspoons of butter rum food flavoring 
• 1/8 teaspoon of RxSugar Organic Chocolate Syrup
• Food Coloring (2 drops of yellow gel food coloring was used in this picture)

Stabilized Chocolate Whip Recipe: 

• 1 cup of RxSugar Allulose
• 1/2 cup unsweetened cocoa powder 
• 1/8 teaspoons cream of tartar 
• 2 cups heavy whipping cream 

Instructions:

• Whip 3 egg whites in mixer until egg whites start to turn white.
• Gradually add in sifted Allulose 
• Add cream of tartar
• Add chocolate syrup and butter rum (any food flavoring will work)
• Keep whipping egg whites until you are able to turn mixing bowl upside down without spilling.

• Sift almond flour into egg mix and continue to fold almond flour until everything is blended in. 

• Once all mixed, pour batter into pipping bag and pipe onto parchment paper or rubber mat on cookie sheet. Bake at 350 for 15 to 17 minutes. 

• Allow macarons to completely cool off before piping cream in the center.