Wow, all this hype about macaroons has got me thinking – is it possible to make a sugar-free macaroon? And if it is, will it taste any good? So begins my journey to create a macaroon that is both nutritious and delicious to rival the world’s best. To start I needed to find the best macaroon recipe (and yes this involved a little market research). The results after a global search were undoubtedly Jean-Phillipe Darci.

Having tracked down his chocolate macaroon recipe I began by thinking of how to adapt it:  whilst the ground almonds, egg whites  are fine, the sugar and icing sugar will need to be replaced with a combination of Stevia, Xylitol and Splenda. For the ganache we’ll need to think outside the box: cream will be replaced with a ricotta custard, again sweetened without sugar or trimoline. And I think I’ll also try a contrast filling or two – coffee, orange, raspberry or even white truffle.

Stay tuned for the final recipe, and the results of the public taste test.