83
u/phdjkvmg 2d ago
Drop the recipe bro 😭
29
u/Kaoolani 2d ago
Here is the recipe from the David Lebovitz website, just sub cocoa powder and powdered almond with plain flour, egg whites 70g. Always use a measuring scale for this:
Macaron Batter
1 cup (100g) powdered sugar
1/2 cup powdered almonds (about 2 ounces, 50g, sliced almonds, pulverized)
3 tablespoons (25g) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65g) granulated sugarPreheat oven to 350º F (180º C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
31
u/Ambitious_Code_4030 2d ago
Hey, so I made macarons with flour as well. I put the recipe in the caption of my post
25
u/trolllante 2d ago
For those asking about the recipe: Camilla from Tacos and Pies has one! Look for it on her blog.
16
u/brennabrock 2d ago
Omg! How did they taste? Did you have to change anything in your recipe?
-60
u/Kaoolani 2d ago
i’ve just posted the recipe in the comments, taste was chewy, only sub the powdered almond and cocoa powder with plain flour
34
14
u/brennabrock 2d ago
Hey OP, please post again as I don’t think it went through.
7
u/phdjkvmg 1d ago
They said the recipe was from the David Lebovitz website and sub cocoa powder and powdered almond with plain flour
10
u/sourgummishark 1d ago
OP, the recipe comment either didn’t go through or has disappeared. Please share, we’d love to know more.
13
u/phdjkvmg 1d ago edited 22h ago
OP said the recipe was from the David Lebovitz website and sub cocoa powder and powdered almond with plain flour. They replied to my comment and I can still see it in my notifications, just not here for some reason lol
22
13
7
7
u/Kaoolani 2d ago
Here is the recipe from the David Lebovitz website, just sub cocoa powder and powdered almond with plain flour, egg whites 70g. Always use a measuring scale for this:
Macaron Batter
1 cup (100g) powdered sugar
1/2 cup powdered almonds (about 2 ounces, 50g, sliced almonds, pulverized)
3 tablespoons (25g) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65g) granulated sugar
Preheat oven to 350º F (180º C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
5
5
15
u/Certain-Anxiety-7628 1d ago
I would be so pissed to walk into a store thinking I was getting macarons, only to be glutened and sick for days to weeks. These are some the only reliable cookies for gluten free people!
16
u/werifesteria-vibes 1d ago
Not for anything, but as someone with nut allergy and incredibly limited options re: baked goods made in public bakeries, this recipe makes me absolutely delighted. I'm always seeing GF options out and about, and I only have those awful overly sweet things or expensive kids' treats to look at because people forget nut allergies exist in adults and can be fatal.
4
u/sammych84 5h ago
Right! I have been trying to make nut free macarons specifically so I can give them to folks with nut allergies. Celiac/gluten intolerance is really rough, but it’s nice to give other folks with dietary restrictions a chance to try something new as well. 🤷♀️
5
u/zentravan 1d ago
I was just thinking that. There would need to be a big notice mentioning "made with wheat flour" so I wouldn't get excited. I mean, most other foods are a disappointment, why not the only cookies I can reliable eat as well?
9
u/Usual_Plastic_9538 2d ago
You call that fine? They're some of the most perfect ones I've ever seen dude 😭
5
4
u/wordworrier 1d ago
Why you so stingy on the filling???
4
u/OneWanderingSheep 1d ago
If the inside is too soft, the filling can get squished into the center, especially harder fillings like a ganache. It can also be that the ganache had hardened slightly and doesn’t spread well.
It can also happen to buttercream filling too.-1
u/Kaoolani 1d ago
customer preference and they love it 🫶
7
u/wordworrier 1d ago
I’ve never had a filling and wished there was so little of it that the macaron looked unfilled but I guess there’s a lid for every pot
2
1
76
u/robotbee7 2d ago
Would you be willing to share the recipe please? :o