So, on with the egg white…. If you happen to wash the eggs before use then make sure you dry them thoroughly before separating. Washing the eggs makes sense since you might worry about hygiene and bug issues. However, unless you buy your eggs from a farm then they should be fine. Most eggs are properly rinsed and washed to remove any trace of farm life. Next, have two clean bowls. Tap one egg against the lip of the bowl to break its shell.
Then very, very carefully half the shell leaving one shell half empty. Next, shift the contents between the shell halves over a clean bowl to let the egg white fall into the bowl. You might consider having three bowls one for the egg white, one for the yolk and the last one for the shifting exercise.
This way you separate the liquidy part of the whites from the gel like part. Just leave them in the shell at room temperature in a bowl, no cover needed. That should age them to the point that the whites are loose and extra-whippable. Newbies are more than welcome. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Joe Pastry… Search Categories. No reason to change methods — especially if the one you have is working so well Thanks for the email, Vicki!
All the best to your family, — Joe. And we did not notice a significant difference. We used eggs from a supermarket that most likely had been in the fridge for a few days and that may be the reason. It is quite important though to make sure you whip the eggs at room temperature rather than cold. Cold eggs separate better but room temperature eggs whip up better. Separate the eggs then keep at room temperature until ready to whisk. An acid helps to stabilize your meringue by preventing the proteins in your egg whites from coagulating too quickly thereby allowing more time for more air to get incorporated in the meringue.
More air equals fluffier meringue. Again, we have tested with extra acid and without and gotten good results both ways. Do not add your sugar all at once while whipping the egg whites.
Wait until your egg whites become foamy and opaque before adding the first spoonful of sugar. Keep adding the sugar a tablespoon at a time while whisking the eggs. Adding the sugar slowly provides stability for the meringue as well.
When colouring your macaron shells, its best to add the colour to the meringue. Once soft peaks have formed add the colouring and whisk to stiff peaks.
A liquid food colouring may add too much moisture to the meringue and offset the balance of your recipe. A gel colour provides a strong, concentrated colour using only a very little amount. It will lighten up a bit after you add the dry ingredients. Also, do not use an oil-based colour in your meringue or you run the risk of preventing it to whip up properly. Figuring out the proper consistency of the batter is one of the most crucial steps to making a great macaron.
The point where you fold your sifted dry ingredients into your meringue is called the macronage. The more you turn the batter, the smoother and thinner it becomes.
Turn until it gets to a thick cake batter consistency. Set an egg separator over a bowl for holding the egg whites. Have another bowl handy for holding the separated egg yolks. Transfer the egg yolk into another bowl. To avoid compromising the integrity of the entire amount of egg whites if the yolks burst, crack each egg and then transfer the egg whites to a bowl dedicated to keeping the egg whites. Poke a few large holes in it.
Place it in the fridge for a minimum of 24 hours. You can keep the egg whites in the fridge for up to days. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please leave a comment on the blog or share a photo on Instagram. Can I age the egg white in a glass container with a plastic lid on? Or do I hve to use a plastic cling wrap? If we measure out the egg whites first, and then place them in the fridge, they evaporate a bit.
Is this right? Do we actually work with less than specified in a recipe? Hi Daph, Yes, you measure first, then age. Technically, you don't work with less because you already measured it out accurately from the very beginning. XOXO, Mimi. She said that carton egg whites worked for her. Perhaps you can leave a comment for her there if you have questions.
0コメント