https://www.copymethat.com/r/aLG65Qxsf/macaron-recipe-with-regularall-purpose-f/
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PpecaTk
aLG65Qxsf
2024-11-05 10:33:06
Macaron Recipe with Regular/All-Purpose Flour
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video is in folder on youtube
Ingredients
- 110 grams powdered sugar
- 70 grams all-purpose/regular flour
- 2 egg whites from large eggs - 65 to 70 grams (12 to 24 room temp)
- pinch of salt
- 45 grams sugar
- ½ tsp vanilla extract (optional)
- 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 to 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 over beat 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 to 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 to 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 to 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 :)
Steps
Directions at youtube.com
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