There is no shape or order to today’s post but hopefully it’s filled with lots of useful tips. If you haven’t invested in The Macaron Master yet then do that without delay! For the rest of you, these tips are designed to help you perfect the macaron by helping you understand the science behind the process of making macarons. Hope you enjoy it!
- Add cream-of-tartar to egg white foams to stabilize the beaten whites.
- The presence of sugar in egg white raises its coagulation temperature, giving the mixture more time to rise before it sets. If your macaron shells tend to rise too high try reducing the sugar a little but not too much as that could throw the recipe off balance!
- Don’t add sugar to the egg white until the whites are at soft peak stage, and not later.
- Add sugar slowly allowing it to dissolve between additions.
- Older egg white whips faster. So does egg white in a cold utensil.
- Beat the egg white at medium-high speed for a foam with small bubbles.
- Always whip egg white with no trace of yolk, which contains foam-inhibiting fat. Remember, fat collapses the egg white foam.
- Keep your hands ‘squeaky clean’ so no grease, oil or moisture gets in contact with the egg white.
- Egg white whips better in a copper bowl, which prevents them from over beating.
- If your macaron shells look dry and dull then reduce the whipping time. Once the whites have been beaten to stiff peak stage, they quickly become over-beaten.
- As soon as egg white is combined with sugar it becomes a meringue. The more sugar you add the harder the meringue will be.
Feel free to share your tips with the rest of us!