Budget Macarons – Flour Version

Flavor: Sweet; Technique: Baking; Time: Ten minutes; Difficulty: Easy.

Detailed Steps for Making Budget Macarons – Flour Version

Weigh the cake flour, powdered sugar, granulated sugar, and egg whites.

Sift the cake flour and powdered sugar and set aside.

Add granulated sugar to the egg whites in two portions.

Beat until stiff peaks form, with the meringue forming a pointed tip when the whisk is lifted.

Fold in the sifted powdered sugar and cake flour.

Gently fold the mixture using a rubber spatula until the batter flows slowly like a ribbon.

Fill a piping bag fitted with a round nozzle of 0.5cm diameter with the batter.

Pipe rounds of about 3cm in diameter onto a silicone mat. Let them dry at room temperature for about 1 hour until a skin forms on the surface. The macarons should have a slight elasticity when touched and not break easily.

Preheat the oven to 210 degrees Celsius and bake the macarons on the lower rack with an additional baking sheet on the lower rack for about 2-3 minutes until they develop “feet”.

Reduce the temperature to 130 degrees Celsius and bake for another 10 minutes. After reducing the temperature, move the lower baking sheet to the top rack and place a piece of foil in the baking sheet to prevent the macarons from browning too quickly.

Once baked, let the macarons cool and gently remove them from the mat.

Fill with your favorite filling and enjoy.