David Lum

What are the differences between Swiss macarons made with commercial pasteurized boxed liquid egg whites versus real eggs? 1.) Commercial egg whites will take longer to beat into meringue. 2.) The macaron batter (after the macaronage stage) is looser, so avoid banging the baking sheet to prevent piped macarons over spreading. Just use a toothpick to pop any visible air bubbles. 3.) The macarons baked up slightly flatter than ones made with real eggs. 4.) The baking time took a bit longer, so it’s best to do small batch test runs. The good news is there are no discernible differences in the taste or texture compared to macarons made with real eggs.

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