Can frozen egg whites be used in a macaron recipe?
I put a few egg whites in the freezer a few couple months ago (frozen in an ice cube tray, then transferred to a freezer bag). Would they be viable for using in a macaron recipe (either French or Italian)? Or do I really need fresh ones that have been aged?
I've seen a few sources that claim it will probably work fine, while another source claims they will be too watery to work (for a French recipe, anyway).
Best Answer
Yes, you can, but the results may not be the best, when it comes to tenderness and aeration of the finished (baked) product. Coagulated egg products are mainly used for omelettes, scrambled eggs and souffles especially for mass production, or great quantities.
In cooking, but especially in confectionery making, fresh eggs are usually used, especially for preparations that are very delicate, like macarons.
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Can you freeze egg whites for macaroons?
Egg whites are the easiest to store. Just freeze them in clean, grease-free containers; you can thaw and use them in any recipe that calls for egg whites.Can frozen egg whites be used?
Fresh egg whites can be separated from yolks and safely frozen for up to a year, but are best when used within 2 months. Freezing is a great option when you've made a particularly yolk-heavy recipe like hollandaise sauce, and find yourself with leftover egg whites that you don't plan on using right away.Can you use pre separated egg whites for macarons?
I used 100% pasteurized carton egg whites, and I used a store brand from my local store. You will notice the egg whites from the carton are much more liquidy than fresh egg whites. Do everything as you would with the regular macaron recipe with the Swiss method. The only difference will be in the whipping time.Carton Egg Whites Macarons 🌸
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Answer 2
It is better to use them for - creams, meringues, meringues and even pasta with.freezing Method tested by me for a long time, never failed. Well whipped, just recently used frozen whites when baking a sponge cake. I tried all possible options and came to the conclusion that it is enough a day before cooking to separate the proteins from the yolks and leave the proteins on the kitchen table, covered with a film in which to make a few cuts with a knife. The second option, which also came to me: hold the whites in the fridge for 2-3 days and 3-4 hours prior to cooking remove from refrigerator. It's enough for the proteins to reach room temperature.
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