Macarons With All-Purpose Flour

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INGREDIENTS

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Step-by-step instructions!

[{"selector":"#anim-4227d3ab-14a7-4b2f-86af-5f5a315854e0","keyframes":{"opacity":[0,1]},"delay":100,"duration":800,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

1

[{"selector":"#anim-996888b1-661e-4de6-b5ea-2fa790b5dcf4","keyframes":{"opacity":[0,1]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f577900c-d0d4-4d22-9387-51dea0683feb","keyframes":{"transform":["translate3d(0px, -545.49274%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b1960fd9-72c9-416c-8252-9c5557c2fc6a","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-d47e1255-a32b-44b3-93a1-872dd855ec6a","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-ecf1dbdf-4fdc-47b8-87de-6d66ba70a79e","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] The macaronage for the batter made with wheat flour will take way less time than with the regular almond flour. Stop folding before reaching the figure-8 stage. Get Recipe

When piping the shells, pipe them a bit smaller than you would like them to be, because they will likely spread out considerably.

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Also, remember not to slam the trays or bang them too hard on the bottom, because the macarons will end up spreading out even more.

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I recommend using a stronger filling like: White Chocolate Ganache, or Ruby Ganache, American Buttercream, Cream Cheese Frosting.

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5

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Swipe up for full recipe.

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