Delicate French-style Sweet Treats

Featured in: Best Dessert Recipes to Satisfy Your Sweet Tooth

These macarons use all-purpose flour instead of traditional almond flour, creating delicate sweet treats with a slightly different texture. The process involves creating a Swiss meringue by heating egg whites and sugar, then carefully folding in sifted powdered sugar and flour. The macaronage (mixing) process is quicker than with almond flour versions and requires careful attention to prevent overmixing. Bake until set but not completely firm to avoid crispy shells. The macarons are filled with a smooth almond buttercream that can be colored for decorative piping effects. Store filled macarons in the refrigerator for up to 5 days or freeze for longer preservation.

Chef with a smile, ready to cook and serve.
Updated on Fri, 02 May 2025 19:35:32 GMT
A plate of cookies with red hearts on them. Pin it
A plate of cookies with red hearts on them. | recipesbysandra.com

This no-fuss flour macaron recipe transforms the classic French delicacy into a more accessible treat that anyone can make at home. My journey with these macarons began when traditional almond versions were too expensive to make regularly, and this all-purpose flour variation has become my signature dessert for special occasions.

I first attempted these flour-based macarons during a holiday baking marathon when my almond flour had run out. The resulting cookies were so impressive that my friends couldn't tell the difference, and I've been refining this recipe ever since.

Ingredients

  • Egg whites: Room temperature for maximum volume and stability
  • White granulated sugar: Creates the perfect meringue structure
  • All-purpose flour: Replaces traditional almond flour for an economical alternative
  • Powdered sugar: Provides sweetness and helps create the smooth macaron top
  • Food coloring: Optional but adds beautiful customization options
  • Almond extract: In the buttercream offers that classic macaron flavor without the nuts
  • Butter: Softened but not melted for the perfect creamy filling

Step-by-Step Instructions

Prepare Your Station:
Set out all ingredients at room temperature before beginning. Precision is key for macarons, so measure everything with a kitchen scale rather than cups. Wipe all equipment with vinegar to remove any grease that could deflate your meringue. This step seems fussy but makes a dramatic difference in your success rate.
Make the Swiss Meringue:
Place egg whites and sugar in a heatproof bowl over barely simmering water. Whisk constantly until sugar completely dissolves and mixture feels smooth between your fingers. Transfer to a stand mixer and begin whipping at low speed, gradually increasing to medium-high. The meringue is ready when stiff peaks form and the mixture looks glossy and dense. This typically takes 13 to 15 minutes but watch for visual cues rather than timing. The meringue should hold its shape and create resistance when you move the whisk through it.
Combine Dry Ingredients:
Sift powdered sugar and flour together multiple times to ensure there are absolutely no lumps. This creates the smooth tops macarons are known for. Add food coloring to the meringue now if desired. Begin folding the dry ingredients into the meringue with a spatula, making gentle J-shaped motions to preserve the air bubbles you worked so hard to create.
Master the Macaronage:
This critical folding technique requires far less mixing than traditional almond macarons. The batter transforms quickly from stiff to flowing, so work slowly and deliberately. Stop folding when the batter falls from the spatula in thick ribbons that slowly reincorporate with the rest of the mixture. Rather than waiting for the figure-8 test often used with almond macarons, aim for a lava-like consistency that settles within about 20 seconds.
Pipe with Precision:
Transfer the batter to a piping bag fitted with a round tip. Hold the bag perpendicular to the baking sheet and pipe consistent circles, lifting straight up with a slight twist at the end to prevent peaks. Tap the tray gently against the counter a few times to release air bubbles, then use a toothpick to pop any that rise to the surface.
Bake to Perfection:
Allow the piped macarons to rest until they form a skin that feels dry to the touch, usually 20 to 40 minutes depending on humidity. Bake in a preheated oven at 310°F for standard ovens or 290°F for countertop models. The baking time is shorter than almond macarons, about 15 minutes total. They are done when they feel firm but not completely hard when gently touched. Let cool completely before filling.
Heart shaped cookies with red icing. Pin it
Heart shaped cookies with red icing. | recipesbysandra.com

The buttercream filling is my favorite part of this recipe. I often double the batch because it freezes beautifully and can be used for cupcakes or as a cake filling. The subtle almond extract provides that classic macaron flavor without overwhelming the delicate shells.

Troubleshooting Your Macarons

The most common issue with flour-based macarons is overmixing the batter. Unlike almond macarons, this batter transforms from stiff to runny very quickly. If your first batch spreads too much or lacks feet, try folding less next time. Remember that macarons reward precision and patience above all else. Each oven behaves differently, so take notes on what works best in yours.

Stunning Presentation Ideas

While plain macarons are beautiful on their own, a few simple decorations can make them truly special. Try using an airbrush with stencils for precise designs, or brush edible luster dust on the tops for a subtle shimmer. For holidays, match the colors to the theme and package them in clear gift boxes with ribbon for an impressive homemade gift. My family always knows Valentine's Day is approaching when they see red heart macarons appearing in the kitchen.

A close up of a heart shaped cookie with a raspberry on top. Pin it
A close up of a heart shaped cookie with a raspberry on top. | recipesbysandra.com

Making Ahead and Storage

These macarons actually taste better after spending 24-48 hours in the refrigerator. The resting time allows the shells to soften slightly and the flavors to meld. Store filled macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfilled shells for up to two months, then thaw and fill when needed. The freezer is actually a macaron's friend, preserving their texture perfectly when properly wrapped.

Frequently Asked Questions

→ Why use all-purpose flour instead of almond flour for macarons?

All-purpose flour creates a budget-friendly alternative to traditional almond flour macarons. It produces treats with a slightly different texture that are equally delicious and perfect for those with nut allergies or when almond flour isn't available.

→ How is the macaronage different with all-purpose flour?

The macaronage (batter mixing) process happens much faster with all-purpose flour compared to almond flour. The batter quickly transitions from stiff to runny, so you need to mix carefully and stop before reaching the traditional figure-8 stage to avoid overmixing.

→ Do I need to rest these macarons before baking?

You have two options: either rest the piped shells for 20-40 minutes until they feel dry to touch, or use the no-rest method and bake immediately. The success of the no-rest method depends on your oven and baking sheets.

→ How do I know when all-purpose flour macarons are properly baked?

Unlike almond flour macarons that should be baked until firm, all-purpose flour macarons should be removed from the oven while still slightly soft. If baked until completely firm, they'll become too hard and crispy when cooled.

→ How long can I store these macarons?

Unfilled shells can be stored in an airtight container in the refrigerator for up to 5 days or frozen for 1-2 months. Filled macarons can be refrigerated for up to 5 days or frozen for 1-2 months.

→ Can I create different colors and designs with these macarons?

Yes! You can add food coloring to the batter for colored shells and create decorative effects using stencils and an airbrush. The buttercream filling can also be colored and piped in bicolor designs for beautiful presentation.

Macarons with All-purpose Flour

Delicate French-style treats made with regular flour instead of almond meal, filled with smooth almond-flavored buttercream.

Prep Time
45 Minutes
Cook Time
20 Minutes
Total Time
65 Minutes
By: Sandra


Difficulty: Difficult

Cuisine: French

Yield: 20 Servings (20 assembled macarons)

Dietary: Vegetarian

Ingredients

→ Macaron Shells

01 100 grams white granulated sugar
02 100 grams egg whites
03 105 grams all-purpose flour
04 105 grams powdered sugar
05 Food coloring (optional)

→ Almond Buttercream

06 250 grams powdered sugar (2 cups)
07 24 grams almond flour (1/4 cup)
08 84 grams softened butter (6 tbsp)
09 1 teaspoon almond extract
10 1-2 tablespoons milk (if needed)

Instructions

Step 01

Prepare a large piping bag fitted with a 1/4" diameter tip. Line two baking sheets with parchment paper or silicone mat. Wipe all tools with vinegar to remove any grease particles. Sift powdered sugar and flour together. Pre-heat oven to 310°F for 60-90 minutes (or 30-45 minutes for countertop oven).

Step 02

Place a bowl over barely simmering water. Add sugar and egg whites to the bowl and whisk until sugar completely melts. Transfer mixture to stand mixer. Begin whisking on low speed for 30 seconds, then gradually increase to medium. After 1-2 minutes when mixture becomes white and fluffy, raise speed to medium-high and whip until stiff peaks form (approximately 13-15 minutes). Stop when meringue becomes glossy with streaks formed by the whisk.

Step 03

Add sifted powdered sugar and flour into the meringue along with food coloring if desired. Fold gently in a J-motion. Be extremely careful not to overmix as this batter transforms from stiff to runny very quickly. The batter should fall in chunks off the spatula without making a figure 8. Stop when the falling batter slowly incorporates back with the batter in the bowl.

Step 04

Transfer batter to the piping bag and seal the top. Hold bag at 90 degrees over each template and pipe for 3-5 seconds, then quickly pull up with a slight twist. Gently tap trays against counter or palm to release air bubbles. Use a toothpick to pop any visible bubbles on the surface.

Step 05

Either let shells rest for 20-40 minutes until dry to touch, or use no-rest method depending on your oven. Bake at 310°F in a standard oven or 290°F in a countertop oven. Bake one tray at a time for about 15-20 minutes, rotating halfway if needed. Shells should be firm but not hard when done. Cool completely before filling.

Step 06

Sift almond flour and powdered sugar together. Beat butter until creamy and fluffy (about 2 minutes). Add powdered sugar mixture and almond extract. Mix on low until combined, then increase to medium-high for another minute. Add milk if needed to adjust consistency.

Step 07

Divide buttercream between two bowls. Color one portion with red food coloring and leave the other plain. Spread both colors side by side on plastic wrap, then roll into a log. Place the log in a piping bag fitted with desired tip. Pipe filling onto bottom shells and place decorated shells on top.

Step 08

Store assembled macarons in an airtight container in the refrigerator for up to 5 days or in the freezer for 1-2 months. Unfilled shells can be stored the same way.

Notes

  1. The macaronage process is much quicker with all-purpose flour compared to almond flour macaron recipes.
  2. For decoration, you can create a heart stencil and use an airbrush to add designs to the shells.
  3. Egg white powder is intentionally omitted as it can make the shells too hard and crunchy.

Tools You'll Need

  • Stand mixer with whisk attachment
  • Piping bag with 1/4" round tip
  • Silicone baking mats or parchment paper
  • Fine-mesh sieve for sifting
  • Double boiler setup (bowl over simmering water)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains dairy (butter)
  • Contains wheat (all-purpose flour)
  • Contains tree nuts (almond flour in buttercream)