Detailed: Macaron Recipe With Regular/All-Purpose Flour
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- เผยแพร่เมื่อ 17 เม.ย. 2020
- Ingredients:
110 grams of powdered sugar
70 grams all-purpose/regular flour
2 egg whites from large eggs - 65-70 grams (12-24 room temp)
pinch of salt
45 grams of sugar
1/2 tsp vanilla extract (optional)
#macaronwithoutalmondflour, #macaronwithregularflour, #detailmacaronrecipe
KITCHEN TOOLS I USE:
8 Piece Stainless Steel Measuring Cups and Spoons Set - amzn.to/3DoXP0C
Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant - amzn.to/2Z4n7SC
Cake Decorating Supplies, 493 PCS Cake Decorating - amzn.to/318Z9pO
CAMERA THAT I USE TO FILM VIDEOS:
Sony Alpha a6400 Mirrorless Digital Camera with 18-135mm f/3.5-5.6 OSS Lens - amzn.to/3nykQZr
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*If you are making macarons for the first time, I don’t give you a guarantee that you will succeed right away, because they are not easy to make. :)
*Avoid making your macarons on a particularly humid day.
*Cool, dry weather is best.
*Egg whites should be 12-24 hours at room temperature.
*It is better to measure the ingredients using a kitchen scale than from a measuring cup.
*Be sure to sift flour and powdered sugar.
*Beat egg whites and sugar with a mixer until you see stiff glossy peaks form. (It took me about 2 minutes, you can beat the egg whites for longer because it depending on the mixer.)
*Do not overbeat egg whites - overbearing the egg whites will introduce more air and create an airy, hollow cookie.
*If you under mix the egg whites macarons will not dry.
*Add the sifted flour and powdered sugar and gently fold the batter until it flows, like lava off the spatula. ( 45-50 complete strokes )
*Do not over mix or under mix your batter.
*Over-mixed batter will result in flat discs, unlike light and fluffy cookies.
*Transfer the batter into a pastry bag with a round tip. (I used #12 plain round tip you can use 1A and 2A too.)
* When the batter is under-mixed, the piped macaron shells do not flatten out as much and the tips remain.
*Tap the baking sheet on a flat surface 3-5 times, this will get rid of any air bubbles and will prevent from cracks.
*If needed, use a toothpick to pop air bubbles and smooth out the shells.
*Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity.
*Place the tray on the middle shelf and bake at 300˚F for 13-15 minutes if you have a gas oven, or bake 275˚F for 15 minutes in an electric oven.
*In the middle of the baking process macarons, you need to open the oven door once to let off steam, and then close it.
*They are best eaten after 24 hours since the flavors will be absorbed into the shell. Enjoy :)
Y’all I swear quarintine has turned us all into chefs
I’ve been lied to. I thought using almond flour was a necessity when it came to making macarons
Its 2023 and I never had this😂😅
I failed in this 😔
Its 2023 and I never had this😂😅
Every thing I did perfectly but after baking it’s cannot takeoff the baking sheet and not like your macarons 2 times I’m failed I’ll try again thank you so much
This recipe does success, however, the taste and texture are completely different than the recipe using almond flour. I reduce the flour to 65g and it works too. It shrinks a lot after few hours too, not very stable. Baking at 300 farenheit for 13 minutes is also too long, it seems to explode around 8 minutes. I would say 8-10 minutes is more accurate. Feel sorry for those who have nut allergies, the almond macaron is real good, it tastes whole another level compared to flour macaron.
I have already failed twice. I pray third time is the charm.
I made this and I forgot the vanilla extract and lemon lol
Mine was a failure. It didn't try. What do u think was my mistake? The egg whites were in their glossy stiff peak but it was still a failure.
Other people: Yess, finally I can make macarons without worrying because of my allergy.
MINE WORKED!! First try baby! I was a little worried because people say they’re hard to mess up/make. Mine tasted a bit like sugar cookies but I’m not complaining. I’ll give some tips tho...btw these are things I’ve learned and could have done!!
This is my fourth time making it! And let me tell y’all- they are AMAZING! the first time I made them they came out good, but I didn’t wait for the macaroons to dry so I didn’t get the second layer of the macaron. And the second time I made it I waited for about an hour and 20 minutes, and they came out good but the shell broke- The third time they came out good!! And now I’m going to make it again lol, so I hoping they are the best ones!
Phew! I actually thought almond flour is a must, men! that flour is pretty expensive so now I can cut cost and save more. Thanks hun 🥰
thanks for saving my life. I always thought that one cannot make macrons without almond flour. I'll try this.
Thank you so much for this recipe I never thought that you could make macarons without almond flour and I’ve always wanted to make macarons but couldn’t cause almond flour is so expensive and I’m broke af so yeah as soon as I saw this I went to my kitchen to try it and it was a success they taste just like a normal macaron although some of the macarons that I baked popped a little maybe because I forgot to open the oven haha so keep that in mind y’all (read the video’s description for a clear instruction!) all in all I’m very satisfied with it so thank you so much for this recipe!!! <3 I’m definitely subscribing and hope you post more great recipes :D
I’ve tried a bunch of macaron recipes and this is the only one that actually worked! Thank you!💙🤤
Yes! I can finally make these! If a new baker wants to make macaroons, I will recommend this to them! Tysm!
Thanks for showing the whole process, it really helped!