If you don’t have almond flour, you can still make a sweet and fragrant macaron right at home using all-purpose flour. For details on how to do it, let’s join TasteVN in the kitchen to learn 5 simple macaron recipes using all-purpose flour right below!
1. Macaron with all-purpose flour
-
Preparation
30 minutes
-
Cooking
30 minutes
-
Difficulty
Medium
Ingredients for Macaron with all-purpose flour For 20 – 22 pieces
All-purpose flour 75 gr Unsalted butter 100 gr Egg whites 90 gr (about 2 – 3 pieces) Powdered sugar 320 gr Vanilla extract 1/2 teaspoon Granulated sugar 60 gr Salt 1/2 teaspoon Food coloring a little (pink/ yellow/ green)
How to make Macaron with flour
-
Whip the egg whites
Put 90g of chicken egg whites into a bowl and use a mixer on low speed until the egg whites form many tiny bubbles like soap.
Next, gradually add 60g of granulated sugar into the egg bowl. Continue mixing at medium speed until the sugar dissolves.
When the sugar has dissolved, add 1/2 teaspoon of salt and 1/2 teaspoon of vanilla extract. Increase the mixer speed to high and beat until the egg whites are soft and form stiff peaks that bend down slightly.
-
Mix the cake batter
Next, sift 75g of all-purpose flour and 140g of powdered sugar into the egg bowl.
Use a spatula to fold and press the batter against the sides of the bowl several times to break the large air bubbles inside the batter. Mix until the mixture is smooth and sticky, lifting the spatula so that the batter flows like a ribbon (ribbon stage) is achieved.
Then, divide the mixture into 3 equal parts, adding a few drops of food coloring in pink, green, and yellow to each bowl and mix well.
Tip: You should only add 1-2 drops of food coloring to each part of the mixture because if you add more, the cake crust may have a slightly bitter taste!
-
Put the portions of batter into a piping bag, then squeeze the batter onto the tray to form circles with a diameter of about 3cm.
Once shaped, gently tap the tray on the table a few times to spread the batter evenly. Next, let it sit for 20 minutes at room temperature until the surface is dry and does not stick when touched.
-
Preheat the oven to 160 degrees Celsius for 10 minutes. Then, bake the cookies for 12 – 15 minutes at 160 degrees Celsius until done.
-
Make the cream filling
Put 100g of unsalted butter into a large bowl and use a mixer to beat the butter until smooth and creamy.
Next, add 180g of powdered sugar, 1/2 teaspoon of vanilla extract, and mix well with a spatula until the mixture is well combined and the sugar is dissolved.
-
Completion
Squeeze the cream onto the inside of the cake, place the remaining cake piece on top of the cream filling to finish.
-
Final Product
The macarons made with flour have a crispy shell, melt-in-your-mouth softness, a sweet and fragrant taste intertwined with a bit of richness from the cream filling, making them incredibly delicious.
2. Chocolate macarons made with flour
-
Preparation
30 minutes
-
Cooking
15 minutes
-
Difficulty
Medium
Ingredients for Chocolate macarons made with flour For 10 pieces
All-purpose flour 55 gr Cocoa powder 15 gr Powdered sugar 110 gr Instant coffee powder 1/2 teaspoon (optional) Chocolate 70 gr Heavy cream 80 ml (or whipping cream) Granulated sugar 45 gr Egg whites 2 pieces (about 65gr) Salt a pinch
Distinguishing Cocoa Powder and Chocolate Powder
- Cocoa powder is ground from chocolate liquor after the liquid is pressed out (removing cocoa butter). This type of powder has a light or dark brown color (depending on the alkalization process), a bitter taste, and occasionally a slight sourness.
- Chocolate powder is a mixture of cocoa powder and cocoa butter, blended with sugar and milk. This type of powder is divided into 3 categories: dark chocolate powder, white, and brown, corresponding to flavors such as bitter, mildly sweet, and sweet-bitter.
Required Tools
Oven, egg beater, bowl, pot, strainer, flat whisk, piping bag,…
How to make Chocolate macarons using flour
-
Whip the egg whites
Put 2 egg whites and a little salt into a bowl, then use a mixer to beat until the egg whites form tiny bubbles.
Divide 45g of granulated sugar into 3 parts, adding each part to the egg whites and beating until the sugar dissolves. Once all the sugar has been added, increase the mixer speed to the highest setting and beat until the egg whites are stiff and when you lift the whisk, they form stiff peaks.
-
Mix the macaron batter
Sift 110g of powdered sugar, 55g of flour, and 15g of cocoa powder into a bowl and mix well. Next, sift this dry mixture again into the whipped egg whites bowl.
Using a spatula, fold and press the mixture against the sides of the bowl several times to break up any large air bubbles in the batter. Mix until the batter is smooth and glossy, and when you lift the spatula, it flows like a ribbon (ribbon stage).
-
Shaping the cake
Next, place the flour mixture into a piping bag, then pipe it onto the parchment paper in a circular shape with a radius of about 3cm.
Gently tap the tray on the table to spread the batter evenly and let the cake rest at room temperature for 30 minutes. After 30 minutes, touch the surface of the cake; if it feels dry, it is ready to be baked.
-
Baking the cake
Preheat the oven to 125 degrees Celsius for 10 minutes.
Then, place the cake in the oven to bake for 10 minutes at 125 degrees Celsius. Next, lower the oven temperature to 110 degrees Celsius and bake for an additional 3 – 4 minutes.
-
Making the chocolate filling
Add 80ml of heavy cream and 1/2 teaspoon of instant coffee powder into a pot, then stir on low heat until the mixture just starts to boil, then turn off the heat.
Add the heated cream into a bowl, along with 70g of chocolate, and stir until the chocolate melts. Next, use a mixer to whip until the cream is stiff.
-
Completion
Finally, pipe the chocolate cream filling in the middle and sandwich the two pieces of cake together.
-
Finished product
Chocolate macarons made with flour have a moderate crispiness, aromatic bitterness of coffee combined with sweet and fragrant chocolate filling, creamy and indulgent, making them enjoyable without getting tired of them.
3. Coffee macarons made with flour
-
Preparation
30 minutes
-
Processing
15 minutes
-
Difficulty
Medium
Ingredients for Coffee Macaron made with flour Serves 20 – 22 pieces
All-purpose flour 70 gr Instant coffee powder 1.5 teaspoons Granulated sugar 45 gr Powdered sugar 110 gr Egg whites 2 pieces (about 65 – 70gr) Caramel sauce 150 gr Salt 1/8 teaspoon
Where to buy caramel sauce?
- You can buy caramel sauce at baking supply stores, large supermarkets, or on e-commerce sites.
- Additionally, you can also make caramel sauce at home using the very simple instructions from TasteVN!
Tools required
How to make Coffee Macarons with flour
-
Whip the egg whites
First, place 2 egg whites, 1/8 teaspoon of salt, and 45g of sugar into a bowl, then use a mixer to beat until the mixture forms stiff peaks.
-
Mix the batter
Sift 110g of powdered sugar, 70g of flour, and 1.5 teaspoons of instant coffee into a new bowl and mix well.
Divide the dry mixture into 3 parts, sifting each part into the whipped egg whites. Use a spatula to fold and press the batter against the sides of the bowl several times to break down large air bubbles in the batter. Mix until the mixture is smooth and glossy, and when you lift the spatula, the batter flows like a ribbon (ribbon stage) is achieved.
-
Shaping the cake
Next, put the batter mixture into a piping bag and pipe it onto the tray lined with parchment paper. You should pipe the batter slowly to form small round shapes.
Then, gently tap the tray down on the table to spread the batter evenly and sprinkle a little instant coffee on top.
Finally, let the surface of the cake dry for about 30 – 45 minutes.
-
Baking the cake
Preheat the oven to 150 degrees Celsius for 5 minutes. Then, bake the cake at 125 degrees Celsius for 7 – 8 minutes.
-
Completion
To finish the cake, pipe a little caramel sauce between two pieces of cake and sandwich them together to enjoy right away.
-
Final Product
Coffee macarons made with flour have a lightly fragrant coffee shell, pleasantly sweet and rich, combined with a soft, melting caramel filling that is deliciously sweet, and sipping with bitter tea makes it even better!
4. Coconut macarons made with flour
-
Preparation
30 minutes
-
Cooking
20 minutes
-
Difficulty
Medium
Ingredients for Coconut macarons made with flour Serves 4
Coconut flour 28 gr (or 84gr for homemade coconut flour) Powdered sugar 130 gr Shredded coconut a little Cream cheese 110 gr (softened) Heavy cream 160 ml (or whipping cream) Granulated sugar 50 gr Egg whites 2 eggs (about 65 – 70gr) Vanilla extract 1/2 teaspoon
Where to buy coconut flour?
- Coconut flour is made from dried coconut meat ground into very fine powder, different from coconut milk powder which is made by concentrating coconut milk.
- You can buy coconut flour at stores that sell baking ingredients or purchase it on reputable e-commerce sites. When buying, you should carefully check the packaging and expiration date of the product to ensure health safety.
- In addition, you can also make coconut flour at home very simply by grinding the coconut meat with hot water, filtering this mixture through a sieve and squeezing out all the coconut milk. Then, dry the coconut pulp in the oven at 95 degrees Celsius for 3 hours or sun-dry it for 1 – 2 days until dry, then grind it with a blender until it is very fine!
Tools needed
Oven, egg beater, bowl, sieve, flat whisk, piping bag,…
How to make Coconut Macarons with Wheat Flour
-
Whip the egg whites
First, put 2 egg whites into a bowl and use a mixer to whip the egg whites until small bubbles form.
Next, add 50g of granulated sugar and continue to whip until the egg whites are soft and fluffy, forming peaks that bend down is achieved.
-
Mix the batter
Sift 130g of powdered sugar and 28g of coconut flour into a new bowl. Next, divide the dry mixture into 2 parts, and add each part to the whipped egg mixture.
Use a spatula to fold and press the batter against the sides of the bowl several times to break the large air bubbles inside the batter. Mix until the mixture is smooth and elastic, and when you lift the spatula, the batter flows like a ribbon (ribbon stage) is achieved.
Note: If you buy pre-packaged coconut flour, the measurement in this recipe will be 28g because packaged coconut flour absorbs a lot of moisture; using more will make the cake dry and hard. If you make coconut flour at home, the measurement will change to 84g!
-
Shaping the cake
Put the batter mixture into a piping bag, then pipe small round shapes onto the tray.
Next, gently tap the tray on the table to spread the batter evenly and let it sit for 30 – 45 minutes for the surface of the cake to dry.
-
Baking the cake
Preheat the oven to 150 degrees Celsius for 10 minutes, then place the cakes in to bake at the same temperature for 15 – 18 minutes.
-
Making the filling and finishing
In a bowl, add 160g of heavy cream, 1/2 teaspoon of vanilla extract, and then use a mixer to whip the cream until soft peaks form but slightly bend down.
In another bowl, add 110g of cream cheese, 130g of powdered sugar, and use a mixer to blend until the mixture is smooth and the sugar is completely dissolved.
Next, add the cream cheese mixture to the heavy cream bowl, mixing the mixture on low speed until well combined.
Finally, pipe this cream mixture between two macaron pieces and roll the cake in a layer of shredded coconut to finish.
-
Final Product
Coconut macarons made with flour have an appealing aroma, with a sweet and rich taste from the coconut flour intertwined with smooth, creamy filling that is delicious beyond compare.
5. Lemon macarons made with flour
-
Preparation
30 minutes
-
Cooking
15 minutes
-
Difficulty Level
Medium
Ingredients for Lemon macarons made with flour Serves 4
All-purpose flour 70 gr Unsalted butter 85 gr (softened) Powdered sugar 230 gr Granulated sugar 45 gr Egg whites 2 pieces (about 70gr) Lemon juice 2 tablespoons Salt 1/2 teaspoon Food coloring a little
How to make Lemon Macaron with flour
-
Whip the egg whites
Add 2 egg whites, 45g of granulated sugar, and 1/4 teaspoon of salt into a bowl, then use a mixer on low to medium speed until the sugar dissolves.
Once the sugar has dissolved, add a little food coloring, increase the mixer speed to high, and continue whisking until the egg whites are stiff and form peaks.
-
Mix the batter
Next, sift 110g of powdered sugar and 70g of flour into a new bowl and mix well.
Then, add all of this dry mixture into the whipped egg whites. Use a spatula to fold and press the batter against the sides of the bowl several times to break any large air bubbles inside the batter. Mix until the mixture is smooth and flows off the spatula like a ribbon (ribbon stage).
-
Shaping the cake
Put the mixed cake batter into a piping bag, then squeeze onto the tray to form many small round shapes.
Next, gently tap the tray on the table to flatten the batter and let it sit for about 30 minutes until the surface of the cake is dry.
-
Baking the cake
Preheat the oven to 150 degrees Celsius for 5 minutes, then bake the cakes for 7 – 10 minutes at 125 degrees Celsius.
-
Making lemon cream filling
Put 85g of unsalted butter in a bowl to soften, then use a mixer to whip the butter until fluffy and smooth.
Next, add 120g of powdered sugar, 1/8 teaspoon of salt, and continue to mix until the mixture is well combined and the sugar is completely dissolved.
Finally, add 2 tablespoons of lemon juice, mix with the machine once more, and it’s done.
-
Completion
Put the lemon cream filling into a piping bag, then squeeze the cream in between the two macaron shells to finish.
-
Final Product
Lemon macarons made with flour have a slightly crispy outer shell, soft inside, sweet and fragrant, all blended with the rich, tangy lemon cream filling, incredibly delicious.
Tips for successfully making macarons
- You need to measure the ingredients accurately for the best flavor.
- It is advisable to sift the flour and powdered sugar thoroughly to achieve a smoother shell.
- When mixing the batter, you should mix gently and in one direction to avoid breaking the egg white bubbles, which can cause the mixture to become runny.
- Before baking, turn on the oven and adjust the temperature accordingly. Set the oven to the correct temperature as instructed, avoiding overheating that could cause the macarons to fail to rise or burn.
- It is best to use gel or powdered food coloring to color the macarons. Do not use liquid colors or syrup as they will make the batter too watery.
No need for almond flour because you already have 5 ways to make macaron with flour, it’s really simple, right? Wishing you success in your cooking!
