Chocolate French Macarons

For the macarons:
Preheat oven to 300 degrees. Line two baking sheets with parchment paper.

Beat egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy. Beat in half of the coconut sugar and continue beating until egg whites are fluffy and hold soft peaks.

Next, in a separate bowl, sift protein powder, remaining half of the coconut sugar and the almond flour. Then quickly fold the almond flour mixture and half of the Stevia into the egg whites, about 30 folds.

When batter is mixed, spoon it into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in equal-sized rounds, leaving space between the disks.

Bake cookies until set but not browned, about 15 minutes. Remove from oven and let cookies cool completely before filling.

For the filling:
In a small bowl mix together the non-fat yogurt, vanilla protein powder, and remaining half of the stevia. Let it stand in the refrigerator to harden a bit.

Once, the rounds have cooled, spread filling on the flat side of half of the cookies. Top with the remaining half of the cookies. Enjoy!