Hi, your postings are so helpful especially for me as a Mum-homebaker. I want to make this one however what’s the difference when I will use my All-purpose flour not the almond one ? Same measurements of the remaining ingredients and baking instructions still ? Looking forward to hear from you. Thank you
Hi! Thank you so much! I’m so glad these videos help you. I’ve never tried to use all purpose flour as the almond flour gives the macaroons their signature flavor. I’ve heard horror stories as well using all purpose as it’s very hard to get “feet” and doesn’t bake the same as almond flour. For those reasons, I’ve never used it. Hope that helps!
Hi there i did tried but two time in row my batter getting thicker but not thinner while mixing what possibly i did wrong that happened humidity 50 and temp 21c . Would by nice to hear your opinion .Thank you.
@@MacaronAcademy I think your strawberry buttercream filling using strawberry syrup is a fantastic idea. Do you recommend a halving the filling recipe for the full macaron recipe?
@@angieg7257 Yes, you could try that. It's possible you could be a hair short but you wouldn't waste ingredients. :) I gave the macarons away I made in this video and the recipients told me they tasted just like chocolate covered strawberries. They loved them!
Miss your videos hope you're doing well :) you have amazing recipes and easy to follow guides and have helped my novice macaron skills greatly!
Would you like to see more chocolate macaron shells and filling combinations?
Hi, your postings are so helpful especially for me as a Mum-homebaker. I want to make this one however what’s the difference when I will use my All-purpose flour not the almond one ? Same measurements of the remaining ingredients and baking instructions still ? Looking forward to hear from you. Thank you
Hi! Thank you so much! I’m so glad these videos help you. I’ve never tried to use all purpose flour as the almond flour gives the macaroons their signature flavor. I’ve heard horror stories as well using all purpose as it’s very hard to get “feet” and doesn’t bake the same as almond flour. For those reasons, I’ve never used it. Hope that helps!
Hi there i did tried but two time in row my batter getting thicker but not thinner while mixing what possibly i did wrong that happened humidity 50 and temp 21c . Would by nice to hear your opinion .Thank you.
Will I end up with extra filling?
Most likely. I seem to always have some left over.
@@MacaronAcademy I think your strawberry buttercream filling using strawberry syrup is a fantastic idea. Do you recommend a halving the filling recipe for the full macaron recipe?
@@angieg7257 Yes, you could try that. It's possible you could be a hair short but you wouldn't waste ingredients. :) I gave the macarons away I made in this video and the recipients told me they tasted just like chocolate covered strawberries. They loved them!