Hazem Hashem

Colorful Macarons Masterclass

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Colorful Macarons Masterclass

786 members • Free

147 contributions to Colorful Macarons Masterclass

Carmen Carrillo

Feb 25 •

Troubleshooting Q & A

Raw egg whites into meringue

Just a general question: why do you add the raw egg whites into the meringue instead of to the almond flour mixture? For traditional Italian macarons you would make an almond flour past with egg whites and then fold the meringue into that. Just wondering if this method changes the structure of the macaron or what the benefit is to doing this method. Would love some insight to this since this wiuld be my forst time making italian macaron!!

New comment Apr 5

Hazem Hashem

3 likes • Feb 25

@Carmen Carrillo Hi Carmen, In the traditional Italian method, the egg whites are divided. This gives a thicker base, more control, and a very consistent structure. In the “all-whites-in-meringue” method, all the whites are whipped and no almond paste is made. The batter is lighter and slightly faster to prepare, but a bit less controlled. Both work. Traditional = more stable and precise, especially for beginners trying Italian macarons for the first time 🙂 Newer method = simpler and quicker.

Hazem Hashem

0 likes • Apr 5

@Manuela Cerutti Monti metà degli albumi con lo sciroppo di zucchero fino a ottenere una meringa a picchi fermi. Poi aggiungi al mixer gli altri ingredienti—mandorle, zucchero a velo e la seconda metà degli albumi—e mescoli insieme.

Julie Kitchens

Apr 1 •

Troubleshooting Q & A

Mixing bowl cool to the touch?

In the recipe it says to whip the meringue until the bowl is cool to the touch and the meringue is a shiny stiff peak. I often though get the shiny stiff peak before my bowl is cool. Like it will literally be very warm. I worry if i wait till the cool to the touch part, my meringue will be very over mixed. What does everyone else do? Go for the shiny stiff peak? I usually go till I see the ridges because shiny happens very early for me. Pic of my meringue ready when my bowl is still warm.

New comment Apr 6

Hazem Hashem

2 likes • Apr 2

@Julie Kitchens Your meringue looks perfect.The ridges are well defined, and the peaks are stiff.Italian meringue is the most stable, as you know, so it is very difficult to overwhip. The warm bowl does not matter.

Hazem Hashem

2 likes • Apr 3

@Crystal Arvelo great analysis.