All Purpose Flour French Macarons - No Fail │Sweets by Emman Ray

This recipe is a nut free, cost efficient recipe that I discover. And I'm about to share it with you guys.

Ingredients:
40 g All Purpose Flour
70 g Powdered Sugar
40 g Egg whites
1/8 tsp Vinegar
10 g Granulated Sugar
1/8 tsp Almond Extract
2 drops of food coloring

Directions:
1.) Sieve All purpose flour and Powdered sugar together 4 times.
2.) on a separate bowl, Beat the egg yolks until it develops bubbles.
3.) add vinegar to the beaten egg whites and beat it until stiff peak (please refer to video for comparison)
4.) add the sugar in and beat the meringue until stiff peak stage (please refer to video for comparison)
5.)Divide the flour and powdered sugar mixture into 3, and slowly fold it per batch.
6.) when you finish mixing the last batch of your flour and powdered sugar this is the right time to add your flavor and color.
7.) fold the mixture until ribbon stage (please refer to video for comparison)
8.) Put in the piping bag and pipe it in the silicon mat
9.) dry it for 3 to 5 hours depending on the humidity
10.) when the you can touch the top of the macrons and is no longer sticky and slightly press the center and if it is resisting, it is ready for baking.
11.) bake for about 17minutes in 130c.
12.) remove from the oven and let it totally cool so it will not stick into the mat.

Note:
1.) I RECOMMEND TO INVEST ON SILICON MAT THIS WILL AVOID THE MACRONS FROM RISING UNEVENLY.
2.) STRICTLY FOLLOW THE RECIPE AND PROCEDURE, ESPECIALLY THE EGGWHITES AND BEATING IT PART.
3.) THIS RECIPE TENDS TO DRY LONGER THAT THE ALMOND GROUND RECIPE SO BE PATIENT IN DRYING THE MACRONS AND EXPECT IT TO DRY LONGER IF NEEDED.
4.) WHEN MAKING THE RECIPE, MAKE SURE TO MIX ONLY THE EXACT RECIPE THAT YOU CAN PIPE. BECAUSE YOUR MACARONS WILL FAIL IF YOU DONT PIPE THEM IMMEDIATELY AFTER MIXING IT.
5.) PLEASE REFER TO THE VIDEO ABOUT THE CONSISTENCY SO IT WILL GUIDE YOU FROM A SUCESSFUL MACRONS.

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