20d • Troubleshooting Q & A
Raw egg whites into meringue
Just a general question: why do you add the raw egg whites into the meringue instead of to the almond flour mixture? For traditional Italian macarons you would make an almond flour past with egg whites and then fold the meringue into that. Just wondering if this method changes the structure of the macaron or what the benefit is to doing this method. Would love some insight to this since this wiuld be my forst time making italian macaron!!
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Raw egg whites into meringue
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