This study reports the possibility of obtaining sugar-free WPI-based macarons with erythri-
tol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was
added to the foam at concentrations of 20, 40, and 60 g, with 125 g of almond flour. The rheological
properties (τ, G′, G”, and tan (δ)) and stability of the macaron batters before baking were evaluated.
In order to produce the macarons, the batters were solidified at 147 ◦C for 12 min. The textural and
surface properties (roughness and color), as well as the microstructures and water activities, were
determined for the macarons. It was feasible to produce macarons over the entire range of the tested
erythritol content. Even the smallest amount of erythritol (20 g) facilitated the preservation of the
macaron structure. The medium erythritol concentration (40 g) improved the stability of the batters
and their rheology and was the most effective for air pocket stabilization during baking; however, its
largest addition (60 g) resulted in an increase in the final macaron volume. The increased erythritol
addition improved mechanical properties and shelf life, producing a smoothing effect on the macaron
surfaces and having a significant effect on their color co-ordinates.