Macarons with All-purpose Flour (Print Version)

# 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:

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).
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.
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.
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.
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.
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.
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.
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:

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

Back