My husband actually got me a book of macaron recipes that I used for these, but adding the powdered egg whites came from research. It seems like the ratio is 4 grams of powdered egg whites to 100 grams of egg whites, and add it to the sugar before adding the sugar to the egg whites (French method).
But the book I used is: https://www.amazon.com/dp/1646111397/ref=cm_sw_r_cp_api_glt_fabc_SXXVHFGE6X0YD7959S8R?_encoding=UTF8&psc=1
I was using a recipe from the book French Macarons for Beginners for the strawberry ones this time.
The two batches I threw away were some random chocolate recipes from online.
I’ve made these lemon macarons successfully three times. No problems.
It seems like it goes wrong if I add a dry flavoring - cocoa or freeze dried fruit.
I was using a recipe from the book French Macarons for Beginners for the strawberry ones this time.
The two batches I threw away were some random chocolate recipes from online.
I’ve made these lemon macarons successfully three times. No problems.
It seems like it goes wrong if I add a dry flavoring - cocoa or freeze dried fruit.