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Ingredients-About 9 per egg (3.5~4cm in diameter)
5.5 tablespoons of flour -44 g
6 tablespoons powdered sugar -46 g
1 egg white(large)- 37 g
3 tablespoons sugar -37 g
Ingredients increased by 4 times-about 36 pieces (3.5-4 cm in diameter)
1+1/2 cups of flour -176 g
1+1/2 cups powdered sugar -184g
4 egg whites (large)-148 g
3/4 cup sugar -148 g
145 degrees Celsius/13 minutes (begin preheating to 160 degrees 10 minutes before)
-Bake time and temperature should be set for each oven.
When it is unclear whether it is finished or whether it should be baked more, I shake it like a video (be careful as it is hot).
It shouldn't be shaken much.
I like it when I move a little with the feeling that it hardly shakes.
The outside is crispy and the inside is chewy.
In the comment on the macaron video posted last week, can I make it with flour instead of almond flour? The question came up.
I had to reply, so I just made it.
But it came out too well than I thought.
The appearance was almost the same as a regular macaron.
The first taste is crispy on the outside and chewy on the inside, so it's like macaron, but the finish is not savory compared to the one made with almond flour.
However, it changed after adding the cream and aging it overnight.
Thanks to the sweet cream, it has become indistinguishable from almond flour macaroons.
Of course, the dough, taste, and appearance do not match 100% with the almond flour.
It seems almost similar though.
Now, make cheap and delicious macarons without almond flour! ^^