4 Comments

  1. Hi, does it matter whether I use extra large eggs or large? If I use large, how many egg whites would I need?

    Thanks!

    1. Author

      Hi, extra large eggs are pretty much the norm around here. If you’re not sure how many egg whites to use, try going by weight — 200 grams for 6 egg whites.

  2. I haven’t tried making the macarons yet (that’s tomorrow night’s project), but I just wanted to thank you for the wonderfully thorough explanation that you give for all of the steps. Now that I’ve read through your instructions and recipe (three times), I feel as though making macarons is not only going to be doable, but enjoyable as well. Your photos are lovely and extremely helpful.

    Two questions for you:
    1. Can you add flavoring to the meringue at the same time you add the gel food coloring?
    2. When you say that you can freeze the macarons, does that mean that they can be frozen with the filling or should they be frozen unfilled?

    1. Author

      Hi Laurie,
      Thanks for the note.
      1. Try to get the feel of making macarons first before experimenting with adding flavoring. It’s possible, but just be careful as even the slightest variation could change the texture of the batter.
      2. You can freeze them both ways, either unfilled or already filled. I usually stagger the steps so I may make macarons one weekend, freeze them unfilled, then fill them the following weekend; and then freeze most of them, and keep the rest in the fridge.

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