Macaron Test Results

The results are in and making french macarons with fresh egg whites does work but using aged egg whites is still best.

The feet of the macarons with the fresh eggs didn't rise straight up but instead spread out a bit.

And, the tops of the macarons didn't have the matte look I prefer. They look a bit shiny.


In terms of taste they are the same. So in a pinch you can do it but aged egg whites are preferable.

The feet of these macarons made with fresh egg whites spread out a bit and the tops look shiny.

These coffee macarons were made with aged egg whites and have the look I prefer — feet that rise straight up and matte tops.

Macaron Egg White Test

Pumpkin macarons made with fresh egg whites, resting before baking.

Today I saw pile of pumpkins outside our neighborhood grocery store and was suddenly inspired to make pumpkin macarons.

There was one problem though, I didn't have any aged egg whites at home.

Almost every macaron recipe calls for room temperature egg whites aged 2 to 4 days in the fridge. Aged egg whites are what I've always used with success since I began making macarons so I haven't tried anything different — until today. The reasoning behind using aged egg whites is that they contain less moisture than fresh eggs.

I'm making this pumpkin batch with fresh room temperature egg whites. So far things are looking good. The batter came together well and the piping went just fine. The real question is will they rise properly in the oven? Will they have cute little feet?

The results will be in soon.

 If this works, I'll be so happy because I'll be able to throw together a batch of macarons anytime I want.