Stevia Incorporated Macarons

Stevia Incorporated Macarons

Author Name : Anushka Chavan, Hrudaya Patil, Gaurav Bhoknal, Nikita Chougule

ABSTRACT

Macaron is a sweet dish which is now gaining popularity amongst commoners as well. Guarani tribe from India has used the leaves of stevia rebaudiana as a sweetener since Columbian times. They used these leaves as a sweetener in green tea. Stevia is supposed to be of zero calorie.Stevia has after bitter taste which can give an off taste to product. Selection of stevia should be done cautiously as there can be stevia which might not be in its pure form as manufactures prefer adding additive like maltose, sucrose and dextrose to reduce its off taste. Sugar plays main role in formation of taste and structure in a macaron. Substituting sugar with stevia is challenging as the stevia is required in very less quantity. Egg whites will also be substituted with chickpeas aquafaba as they have similar techno functional properties; hence making our macarons vegan as well.  Resting time plays an important role which helps macaron acquire its desired shape and foot. There are two methods to prepare a macaron, French method and Italian method. Most preferred is French one because makes macarons less sweet and more chewy with a glossy top. By replacing stevia with sugar it gave fewer calories to our macarons. Proper technique with proper time and temperature combination will lead to perfectly raised macarons.

Keywords: Almond flour, erythritol, macaron, stevia.