When it comes to making French Macarons, the question I get asked the most is, "Why do I have to weigh the ingredients?"
Well, blame it on the eggs.
You need egg whites to make French Macarons and the amount of white inside one egg varies considerably. Even if the recipe called for just say "the whites of five large eggs" — this would not be a consistent measurement.
In my experience I've even seen a small egg sometimes yield more white than a large egg. It's just a guessing game unless you use a scale.
You need 150 grams of egg whites for a batch of macarons and from my testing it takes anwhere from four to seven eggs to obtain this amount.
And since you need a scale for measuring the whites, why not also measure the other ingredients for accuracy and success?
I swear I'm not trying to make things difficult. I'm just trying to help you make macarons.
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