Good stuff to know
Here are some things that I have found to be ‘good to know’ when cooking/baking. Hopefully, this stuff will be of some benefit to you too.
Aging egg whites for macarons
To age the egg whites, carefully separate the whites from the yolk into a small bowl. Cover the bowl with cling wrap, poke a few holes in the cling wrap and chuck the bowl into the fridge for at least 24 hours. This will help reduce the moisture content of the whites and relax the proteins, which (from what I’ve read) makes a better meringue. When you’re ready to use the egg whites, take them out of the fridge and let them come up to room temperature before making the meringue. I usually like to age my egg whites for about two days.
If you’re planning to add colour to your macaron shells, using colouring gel instead of liquid food colouring is better because it doesn’t affect the moisture content of the egg whites, which will ultimately dictate how well it whips up. I like to use Wilton’s colouring gels.