Macarons-liquid egg whites?
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I usually just age my egg whites overnight, and that works great. What brand of carton whites have you all had success with?
No, just with the fresh egg whites. It just helps break them down/thin them out so they whip up higher. I just made some meringue cookies with whites I aged for about 36 hours, and those egg whites whipped up to soft peaks just about instantly!
If you are worried about leaving them out, and you have a microwave, you can microwave them for a few seconds to accomplish the same thing. :)