https://www.paulhollywood.com/post/lime-macarons
I’ve never seen a recipe that makes a “macaron paste” by adding 3 egg whites, almond flour, powder sugar, and then mixing until a thick paste.
Then, separately, making a meringue and then adding the meringue to the paste slowly for macronage.
Any thoughts? I had very poor luck with Sugar Bean’s method. I think her recipe only works for convection ovens whereas I’ve got a traditional oven.
by NorMalware
3 Comments
I’ve seen this method used with Italian meringue, though never with Swiss (however I don’t make Swiss meringue macarons). My understanding is that Italian also works better with convection, at least I have issues with it with my oven. French is basically the only method that works for me.
I haven’t seen his recipe but use a similar one from a baking class in NYC that uses Italian meringue this way. It works well.
Using part of egg to make a paste and the rest to make the meringue is my normal method when I use Italian meringues for macarons.
I though that was pretty common actually.