So I’ve been testing out different macaron recipes from sugar bean, sugar spun run, preppy kitchen, joconde but I still haven’t been able to get really full shells like i’ve seen on tiktok. But it looks like they use egg white powder specifically Judee’s.
I came across this one recipe that only used no egg whites from an egg but egg white powder and hydrated it with water+granulated sugar+food coloring then use an immersion blender to blend that mixture so the egg white powder is fully hydrated then whip that into a meringue and do the whole macaronage process. I believe they are baking at a lower temperature also at 230F-250F for 18-25 minutes and they are getting completely full shells it almost looks like an oreo cakester.
I was wondering if any of you have tried this technique and what are your thoughts? I know it’s not a fully traditional technique but it kind of makes sense in using egg white powder because it’s more consistent.
from the user @alesya.sweets on tiktok
example of the tiktoks: https://www.tiktok.com/t/ZTMxjHh2q/
https://www.tiktok.com/t/ZTMxjVfR9/
they look really full
by shinydragonairrr
Dining and Cooking