Saturday, 22 March 2014

Everything about EGGGSSss..

What if there is a little yolk in my egg whites when I am separating the yolk from the whites of an egg?

Don't throw them away! The macarons will still work even if you have a little yolk in your whites. They will still turn out perfectly fine. I have tested it with a drop of yolk and they didn't affect my macarons at all. So, don't go upset when your yolk breaks while you are separating them. Just try your best to remove the broken yolk away from your whites :)  

Do you need to age eggs?

It is a myth that eggs need to be aged. I have made macarons without aging eggs and they work perfectly. The only difference is that un-aged eggs have more moisture and hence during the macaronage part (dying of the macarons), you will have to take a slightly longer time.

What is important about eggs in macarons making is that it has to be at room temperature.

(Picture of macarons with eggs used straight from the fridge)

Monday, 17 March 2014

How to keep macarons as long as a month and still taste good?

The key lies in the filling. Never fill your macaron shells when you know you can't finish them in a couple of days. Place the shells in an airtight container in a freezer. Fillings made especially from fresh fruits, goes bland when the macarons are filled and chilled for more than 3-4 days. Macarons are best consumed 1-2 days after being filled.

Remember, when you are ready to consume them, place the frozen shells out and leave them to dry for at least 20 minutes. The shells would be slightly softer than when they were freshly baked. Hence, handle them with care when you fill them. They are delicate creatures.

Macaron Shells