Flour macarons are a great alternative to almond macarons.
You can choose it for your nut allergy or for your economic benefit.
This is purely a matter of personal taste.
Yes, of course, it's less savory.
If you choose to fill it with different flavors, it will be a better macaron.
* Be sure to check the note below.
[Flour macaron shells]
70 g egg whites (from 2 large eggs)
45 g (1/4 cup minus 1 tsp)granulated sugar
110 g (1 cup) powdered sugar
70 g (1/2 cup plus 1 Tbsp) all-purpose flour
*NOTE
1) Flour macaron batter tends to become thin quickly.
2) Therefore, do not over-fold the batter,
but fold it slowly while observing the condition of the batter.
3) I used a small electric oven.(45 Liter)
In the case of a gas oven, increase the baking time.
4) It can vary from oven to oven, so adjust the temperature and time!!!
5) Bake one tray at a time.
6) Fill the cream and mature the macaroon in the fridge overnight.
[Mousseline cream]
200 ml milk
2 yolks (from 2 large eggs)
50g(1/4 cup) sugar
16g(1.5 Tbsp) corn starch
1 tsp vanilla extract
15 g(1 Tbsp) unsalted butter
105 g (1/2 cup minus 1 Tbsp) unsalted butter ( *The caption in the video is typo. 1/2 cup minus 1 Tbsp is correct)
[Chocolate Ganache]
50 g dark chocolate
40 g heavy cream
10 g unsalted butter
*I used the template that "Pies&tacos" shared.
www.piesandtacos.com/macaron-...
*Theft, secondary editing, and re-uploading of this video are prohibited.
00:00 intro
00:15 step 1) Flour macaron shells
04:26 step 2) Mousseline cream
06:53 step 3) Fill with cream
07:54 failure example