Why do French macarons need two types of sugar?
In most instructions for French macarons, you mix dry ingredients in one bowl and wet ingredients in another. Then you fold them together.
Dry
- Almond flour
- Powdered sugar
Wet
- Egg whites
- granulated sugar
My questions are:
- Why it needs two types of sugar?
- Are both types critical to the overall texture/taste of the macaron shell?
- can I forgo one of them, say the granulated sugar when beating the egg whites, to make the recipe simpler?
Best Answer
As this answer was originally downvoted for not being helpful answering all 3 questions in that one single question separately:
- a. Powdered sugar contains additives to ensure it doesn't re-crystallize into a big hard rock of sugar under normal atmospheric conditions and only using that one would give the macarons a powdery taste.
b. Using granulated sugar only would change the texture of the macaron as all of the sugar cannot be dissolved in the egg withes. - a. Yes: the undissolved powdered sugar gives the macaron its stickly sweet taste while munching
b. the dissolved granulated sugar gives it it's first hit of taste while biting down. - Making macarons is as much Black Magic as it's a science: even when carefully measuring everything and doing things perfectly, they sometimes don't turn out perfectly, so:
No! Please! Don't change anything!
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Which sugar is best for macarons?
Granulated sugar is simply too coarse, while confectioners' sugar dissolves too quickly in the egg whites. I have a hard time finding superfine sugar in my local grocery store, so I make my own by pulsing regular granulated sugar in a food processor or blender. It takes about 10 seconds\u2013 very easy.Do you have to use powdered sugar for macarons?
To make smooth, lump-free macarons. You can also use powdered sugar in the required filling. Sugar: You need sugar to help aerate and beat the egg whites into stiff peaks. Egg Whites: Some people swear by using \u201caged egg whites\u201d, but we don't care if our egg whites are young if we don't.Can I use normal sugar for macarons?
Macarons can be made with granulated sugar although your chance of success is often more successful with caster sugar.Can you make macarons with brown sugar?
The answer is yes, absolutely. Brown sugar can be used to make macarons instead of granulated sugar. The amount of brown sugar you will use is the exact same amount of white granulated sugar you'd normally use.The Most Fool-Proof Macarons You'll Ever Make
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Images: Acharaporn Kamornboonyarush, Acharaporn Kamornboonyarush, ready made, Lucas Guizo