Ingredients:
110 grams of powdered sugar
70 grams all-purpose/regular flour
2 egg whites from large eggs - 65-70 grams (12-24 room temp)
pinch of salt
45 grams of sugar
1/2 tsp vanilla extract (optional)
#macaronwithoutalmondflour, #macaronwithregularflour, #detailmacaronrecipe

KITCHEN TOOLS I USE:
8 Piece Stainless Steel Measuring Cups and Spoons Set - https://amzn.to/3DoXP0C
Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant - https://amzn.to/2Z4n7SC
Cake Decorating Supplies, 493 PCS Cake Decorating - https://amzn.to/318Z9pO
CAMERA THAT I USE TO FILM VIDEOS:
Sony Alpha a6400 Mirrorless Digital Camera with 18-135mm f/3.5-5.6 OSS Lens - https://amzn.to/3nykQZr
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*If you are making macarons for the first time, I don’t give you a guarantee that you will succeed right away, because they are not easy to make. :)
*Avoid making your macarons on a particularly humid day.
*Cool, dry weather is best.
*Egg whites should be 12-24 hours at room temperature.
*It is better to measure the ingredients using a kitchen scale than from a measuring cup.
*Be sure to sift flour and powdered sugar.
*Beat egg whites and sugar with a mixer until you see stiff glossy peaks form. (It took me about 2 minutes, you can beat the egg whites for longer because it depending on the mixer.)
*Do not overbeat egg whites – overbearing the egg whites will introduce more air and create an airy, hollow cookie.
*If you under mix the egg whites macarons will not dry.
*Add the sifted flour and powdered sugar and gently fold the batter until it flows, like lava off the spatula. ( 45-50 complete strokes )
*Do not over mix or under mix your batter.
*Over-mixed batter will result in flat discs, unlike light and fluffy cookies.
*Transfer the batter into a pastry bag with a round tip. (I used #12 plain round tip you can use 1A and 2A too.)
* When the batter is under-mixed, the piped macaron shells do not flatten out as much and the tips remain.
*Tap the baking sheet on a flat surface 3-5 times, this will get rid of any air bubbles and will prevent from cracks.
*If needed, use a toothpick to pop air bubbles and smooth out the shells.
*Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity.
*Place the tray on the middle shelf and bake at 300˚F for 13-15 minutes if you have a gas oven, or bake 275˚F for 15 minutes in an electric oven.
*In the middle of the baking process macarons, you need to open the oven door once to let off steam, and then close it.
*They are best eaten after 24 hours since the flavors will be absorbed into the shell. Enjoy :)