For the upcoming holiday of Valentine’s, I am making tuxedo strawberry macarons. I already have several pre-orders and anticipate several more before the cutoff date of February 10th.
I wanted very much to avoid wasting yolks so I bought a carton of just whites to experiment. I am saddened to report that they will not do for mass production of macarons. Although the flavor was fine, the consistency of the batter was too thick, the glossy shell of the cookies cracked, and the merangue lacked the volume of tradition eggs.
These poor test cookies will be heartily enjoyed by my children and an important lesson learned.
Ingredient freshness and quality are not an area to cut corners.
