Macarons Recipe - Without Almond Flour

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, beat egg whites until frothy.

Step 2

Gradually add the granulated sugar until stiff peaks form.

Step 3

In a bowl, whisk the flour and powdered sugar together. Then, sift the flour and powdered sugar mixture into the egg white mixture.

Step 4

Add the vanilla extract, and gel food coloring if you want the macarons to be colored.

Step 5

Gently fold all the ingredients together. Avoid over mixing the macaron batter. Doing this is going to make it extremely runny. This is bad as it affects the shape and form of the macarons. Only mix until it can easily form an ‘8’. For this, after every 2 – 3 strokes check for consistency. Refer to the video above.

Step 6

Transfer the batter into a piping bag with a rounded tip.

Step 7

Pipe the macarons onto a baking sheet with parchment paper. Gently tap the baking sheet on a flat surface a few times to release air bubbles. It is crucial that you tap the tray really hard against the countertop. This helps release the air bubbles to the surface, which then need to be popped with a toothpick. Do not skip this step!

Step 8

Let the macarons sit at room temperature for about 45 minutes.

Step 9

Preheat the oven to 280°F.

Step 10

Bake the macarons for 17-20 minutes.

Step 11

Allow the macarons to cool for 10 minutes, then transfer the macarons onto a cooling rack.

Step 12

Do not be in a rush to peel the macarons off the parchment as soon as they come out.

Step 13

Add a dollop of buttercream or any frosting of your choice to one of the macaron shells, then top it with another macaron shell to create a sandwich. Repeat with the remaining shells and frosting.

Step 14

For best results, allow the macarons to “bloom” for about 24 hours.