Macarons With  All-Purpose Flour

INGREDIENTS

– white granulated sugar – egg whites – all-purpose flour – powdered sugar – Food coloring if desired – powdered sugar – almond flour – butter, softened

Step-by-step instructions!

Follow our easy instructions for success!

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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.

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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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I also recommend any curd or jam paired with those aforementioned frostings/ganaches. The wetness of the jam or curd helps the texture of the shells.

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Swipe up for full recipe.