Dried Egg Whites (Albumin) Macarons: A Fun, Egg-Free Adventure in Baking
How To Make Dried Egg Whites (Albumin) Macarons:
If you've ever found yourself scrambling for eggs or fretting over the price of pasteurized/carton egg whites, worry no more! I am sharing my secret recipe for delightful Dried Egg Whites (Albumin) Macarons. That's right, no eggs required—just a bit of water and some dried egg whites, and you're ready to whip up some magic.For those who have joined my classes or flipped through my cookbook, you already know that dried egg whites are my secret weapon for creating stable, perfect meringues. Given the current egg prices and occasional scarcity, it was only a matter of time before I fully embraced this method for my macarons.I've been putting dried egg whites to the test in my macaron recipes for months now, and guess what? They work beautifully across all methods—French, Italian, and Swiss. Today, we're starting with my favorite no-rest French method. So, grab your apron and let's get baking!
Ingredients
- 27 g DRIED EGG WHITES (I love Judee's, which you can find on Amazon)
- 110 g hot water
- 100 g granulated sugar
- 100 g almond flour
- 100 g powdered sugar
Equipment Needed:
- Stand mixer with a whisk attachment
- Silicone spatula
- Piping bags with a 0.5 cm round tip
- Silicone macaron mat or parchment paper
- Baking trays
- Sieve or sifter
- Toothpick or scribe tool
Instructions
Directions:
- Preheat your oven to 320°F. This will ensure it's nice and hot when your macarons are ready to bake.
- Prepare the Meringue: Add the dried egg whites, hot water, and granulated sugar into a grease-free, clean, dry stand mixer bowl. Let it sit for 5 minutes to allow the egg white powder to dissolve and develop. Start mixing on the lowest speed, gradually increasing to medium-low, then to medium. Whip for 3-5 minutes until it's frothy and foamy. This is the perfect moment to add any food coloring gel or powder, if you're using it. Crank up the speed to highest and whip for another 3-5 minutes until you achieve stiff peaks.
- Sift the Dry Ingredients: While your meringue is whipping up into stiff peaks, sift together the powdered sugar and almond flour into a separate clean, dry bowl. Discard any large pieces that don’t pass through the mesh sifter.
- Combine and Fold: Once your meringue is ready, remove the bowl from the mixer. Add the sifted dry ingredients to the meringue all at once. Fold them in gently with a silicone spatula until no dry ingredients are visible.
- Macaronage: The goal here is to remove the air bubbles from the batter without overmixing. Press and turn the batter against the side of the bowl. Every three turns, check for readiness: the batter should flow from your spatula in a thick ribbon and fully flatten within 30 seconds. Another trick is to draw the number 8 with the batter flowing from your spatula; it should do so without breaking.
- Pipe the Macarons: Transfer your batter to a piping bag fitted with a 0.5 cm round piping tip. Pipe the batter onto a silicone macaron mat placed on a baking tray. Hold your piping bag perpendicular to the mat, piping the batter into 1-inch diameter discs. Release with a "wiping" motion. Tap the tray on the counter a few times to release any air bubbles. Use a toothpick or scribe to pop any bubbles that appear.
- Bake: Bake your macarons on the middle rack for 20-25 minutes, turning the tray around halfway through. You’ll know they’re done when they don’t feel wiggly or flimsy to the touch. Let them cool completely before removing them from the mat.
Notes
And there you have it—beautiful, egg-free macarons made with dried egg whites! This method is not only practical but also a fun twist on traditional baking. Whether you're a seasoned pro or a macaron newbie, I hope you enjoy this recipe as much as I do. Check out my additional tips below and let me know if you find them helpful.
Tips for Success:
- Use a kitchen scale: Precise measurements are crucial in macaron making.
- Humidity: Avoid making macarons on very humid days, as this can affect their texture and drying time.
- Practice: Don’t be discouraged if your first batch isn’t perfect. Macarons take practice, but they’re worth the effort.
Troubleshooting Tips:
- Hollow shells: If your macarons have hollow shells, it might be due to over or undermixing the batter. Try adjusting your macaronage technique.
- Cracked shells: This can be caused by an oven that is too hot. Use an oven thermometer to ensure accurate temperature.
- Feet spreading too much: If the feet of your macarons spread out too much, it could be because of overmixing the batter. Mix until just combined.
Variations:
- Flavoring: Add extracts like vanilla, almond, or lemon to your meringue for a flavor boost.
- Filling: Pair your macarons with various fillings like buttercream, ganache, or fruit preserves.
Storing and Serving:
- Storing: Store your macarons in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month.
- Serving: Filled macarons taste best when they’ve matured for a day or two. Let them come to room temperature before serving.
Decorating Ideas:
- Dusting: Lightly dust the tops with cocoa powder, edible glitter, or powdered sugar before baking.
- Drizzle: After baking, drizzle with chocolate or caramel for added flair.
- Sprinkles: Add sprinkles or edible flowers on top of the piped macarons before they form a skin.
Pairing Suggestions:
- Beverages: Serve with tea, coffee, or a glass of champagne.
- Other Desserts: Pair with fruit tarts, eclairs, or madeleines for a delightful dessert platter.
