All-Purpose Flour Macarons with 8 Essential Tips | පාන් පිටි වලින් මැකරෝන්ස් හදමු

Macaron Recipe

If you've struggled with macarons in the past or find almond flour difficult to get, this recipe is the solution you’ve been looking for! I'll guide you through each step to ensure your macarons have smooth, glossy shells, the perfect feet, and a soft, chewy center, all without the need for almond flour. This easy and reliable recipe uses simple all-purpose flour, so you can still enjoy perfect, delicate macarons without any hassle.

Ingredients:

35g powdered sugar
1 egg white (room temperature)
25g all-purpose flour
60g icing sugar
1/2 to 1 drop almond essence
2-3 drops food coloring (optional)

Directions:

Sift Icing Sugar & Flour:
Sift 60g icing sugar and 25g all-purpose flour together 3-4 times to ensure a smooth mixture.
Tip: Sifting ensures there are no lumps in your batter for a smooth texture.

Prepare Egg Whites:
In a clean bowl, beat 1 egg white until frothy and bubbly.
Gradually add 35g powdered sugar and continue beating until stiff peaks form.
Tip: Make sure there is no grease in your mixing bowl to get the perfect meringue.

Add Almond Essence & Color:
Add 1/2 to 1 drop of almond essence and 2-3 drops of food coloring (optional).
Gently mix until everything is well combined.
Tip: Be gentle with mixing so as not to deflate the meringue.

Fold in the Dry Ingredients:
Gradually fold the sifted icing sugar and flour into the meringue using a spatula.
Tip: The batter should flow like lava. Do the "macaronage" – fold until it forms a thick ribbon that slowly melts back into the bowl.

Pipe the Macarons:
Transfer the batter into a piping bag fitted with a round tip.
Pipe small circles onto a silicone macaron mat or parchment paper.
Tip: Pipe evenly sized circles about 1.5 inches wide.

Rest the Macarons:
Tap the tray gently on the counter to release air bubbles.
Let the macarons rest for 30-45 minutes until the surface feels dry to the touch.
Tip: Resting helps form a skin on top, which is key to getting perfect macarons.

Bake the Macarons:
Preheat your oven to 150°C (300°F).
Bake the macarons for 12 minutes or until you can gently lift them off the mat without sticking.
Tip: Don’t open the oven door while baking – this could cause the macarons to collapse.

Cool and Fill:
Let the macarons cool completely on the tray.
Once cooled, pair up matching shells and fill them with whipped cream or cream cheese frosting.
Tip: Let filled macarons rest in the fridge for a few hours for the best flavor and texture.

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