Flour Macarons

Name: Flour Macarons
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 35g Low-gluten flour; 30g Egg white

by West Horse Gardenia

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Macarons are the most famous dessert in France. They are delicious but expensive. Many friends dare not try macarons because they think macarons are very sweet. In fact, the sweetness is generally acceptable. Also, the materials are more expensive. Macarons use almond flour and powdered sugar. Almond flour is slightly more expensive. Many novices are afraid of failure to try.
The so-called civilian macarons use low-gluten flour instead of almond flour, which greatly reduces the cost. The macarons with beautiful skirts, crispy and tender on the outside, just lack a hint of almond flavor. The flour version of macarons is indeed more delicate than the almond version. This recipe is also very suitable for novices to try.

Ingredients

35g Low-gluten Flour
30g Egg White

Flour Macarons

1. Weigh the low-gluten flour, powdered sugar, caster sugar and egg whites

2. Sift low-gluten flour and powdered sugar and set aside

3. Add the white sugar in two portions

4. Beat hard, lift the whisk to have a sharp corner

5. Pour in sifted powdered sugar and low-gluten flour

6. Stir up and down with a rubber spatula, the batter after mixing can flow slowly like a ribbon

7. Put a round flower mouth with a diameter of 0.5 cm in the piping bag, and put the mixed batter into the piping bag

8. On the silicone pad, squeeze a circle with a diameter of about 3 cm; place it in a ventilated place and dry at room temperature for about 1 hour until the surface is crusted. It is a little elastic when touched by hand, and it is not easy to break.

9. Put it in a preheated oven at 210°C, insert a baking tray in the lower layer of the oven, and bake the middle layer until the macarons appear on the sides, about 2-3 minutes to complete

10. Immediately turn to 130 degrees and bake for about 10 minutes. After turning 130 degrees, turn the lower baking tray to the top one, and put a piece of tin foil in the baking tray to better prevent the macarons from coloring.