5 Easy Ways to Make Macarons with Flour Without Almond 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.

Shape the cookies

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.

Bake the cookies

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.

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.

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!

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.

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.

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.