Attempt no. 1: the basic macaron – part 1.

(Note: I’m calling this attempt number 1 by ignoring the previous twelve attempts. I get to do that.)

How large is large?

How large is large?

For my first attempt, I looked at Martha Stewart’s “French Macaron Recipe” and immediately rejected it. Why? Because it called for “two large egg whites.” How much egg white is “two large”? Baking is a science and proportions matter. You might as well call for “a bunch of almond flour” while you’re at it.

Unfortunately, it turns out that Martha is not the only one to list two (or three) large egg whites as an ingredient vs., for example, 100 grams of egg white, which is what I’m more accustomed to seeing.  Therefore, I will throw caution to the wind, and probably a few eggs whites into the sink, and try the “Basic French Macaron Recipe” from POPSUGAR Food.  Click on the link to play along.

First, I have to age three large egg whites “preferably up to 3 days”, which means separating the whites from the yolks.  I’ll do this now, and then be back in three days to do the rest.

By the way, three large egg whites weigh 109 grams.

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About cohn17

Photographer and baker of macarons.
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