I have been researching if using egg white powder only was possible when making macarons. I wanted this to be so because it would make macarons a little bit of a faster process for me. I could not find a successful example online so I did a little bit of math at took the chance of just trying it for myself. The results were definitely not horrible but the shells were very moist. There was no crunch on the surface really but it wasn’t squishy. Also the feet weren’t that strong and they have a slight sour flavor which is annoying.
If anyone was wondering about recipe i used 3 tablespoons of egg white powder 9 tablespoons of water and 1 tablespoon of cream of tartar to create the meringue. That gave me 128g of “egg whites”. I then used 128 g of sugar and mixed it together using the double boiler method on the stove. I then guessed with my dry ingredients which i used 150 g of powdered sugar and 150g of almond flour.
Does anyone have any ideas on how to make this work and how to not have that sour flavor, thanks so much
by alorak9105
2 Comments
Why not use pasteurized egg whites? Rehydrating eggs leaves out ALOT of proteins which makes it impossible to get a decent meringue. Pasterized egg whites may not be as good as real egg whites but can get though much better than egg white powder
Never tried this myself, but my first thought is that sounds like a lot of cream of tartar. Since cream of tartar is acidic, the sour flavor makes some sense. Hard to tell for sure from the pics, but you may also be under baking a bit.
Good luck!