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Caster sugar Vs regular sugar for french macarons. What should i use? different? please help!

post #1 of 5
Thread Starter 

Hi guys,

 I been making french macaroons at home and i am on my third attempt. I notice some people use caster sugar and some recipes say regular sugar. which is better and does it make a difference? If so, how? thanks!

post #2 of 5

I use castor sugar and icing sugar.  Normal sugar is a lot harder to get to dissolve.

post #3 of 5

i know castor sugan is finer but i can not find it where i live but i read somewhere that i can take regular sugar and grind it to make it finer do you know if that i true

post #4 of 5

Yes, you can run regular sugar through a food processor and it will make it into caster sugar!

post #5 of 5

Commercially produced caster sugar uses a process that results in crystals that are uniform in size. The trouble with grinding it yourself will be the unevenness of the grind. The crystal size may range from powder to slightly smaller than normal size crystals. 

 

Using the Italian method, the size/type of crystal does not matter... have you considered that method? Which process are you using to make the meringue?

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