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Macarons-liquid egg whites?

post #1 of 8
Thread Starter 
Can you use the carton liquid egg whites when making macarons? I will be using the recipe on the Bakerella site. Posted the question there, but have not had a reply yet.
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post #2 of 8
Thread Starter 

Anyone?????

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post #3 of 8
Yes, you can. And you'll find you will get a superior finish, because the egg whites are more liquid to start with, which is what you need for making macs.

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Life's too short to make cake pops.
___________________________________
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post #4 of 8

Agreed.  I only use the carton egg whites and it works very well

post #5 of 8

I usually just age my egg whites overnight, and that works great.  What brand of carton whites have you all had success with?

 

Liz
 

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post #6 of 8

Do you really let the egg whites sit out overnight??  If you buy them in a carton do you have to do that??

post #7 of 8

No, just with the fresh egg whites.  It just helps break them down/thin them out so they whip up higher.  I just made some meringue cookies with whites I aged for about 36 hours, and those egg whites whipped up to soft peaks just about instantly!

 

If you are worried about leaving them out, and you have a microwave, you can microwave them for a few seconds to accomplish the same thing. :)

 

Liz
 

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Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #8 of 8

I think the brand I used was Simply Egg Whites.  And I've never aged them... just left them out on the counter overnight to bring to room temperature first.

 

Agree with Liz that fresh egg whites should be aged though. 

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