I wanted to title this post “Age Your Egg” until I realize that sounds like I could be telling women to age their eggs for infertility purpose. Anyways, that wasn’t what I meant.
Usually cake or cookie recipes that call for meringues don’t required aged egg whites, but macarons do because of its delicacy. Macaron is very sensitive to humidity during baking, so less water in its batter help create a better texture. By aging the egg whites, water content decreases.
Egg whites can be aged by either one of the following method (whether you plan to make it ahead of time or last minute):
- If you plan ahead, you can separate the egg whites from the yolk, and place in air tight container in the fridge for at least 24 hours.
- If you plan to make macaron last minute, separate the egg whites from the yolk, and place in air tight container in room temperature for several hours or in a microwave-safe container, microwave your egg white for 10 seconds.
Aged egg white should have some air bubbles in it, since it’s exposed to air compared to when it’s in the shell. It’s a good indication that some of the water content is gone since there’s air to dry the water out.