When it comes to making macarons, the addition of egg white powder can be a game-changer. It helps stabilize the meringue and improve the overall structure and texture of the macaron shells. However, not all recipes include instructions for using egg white powder, so you might be wondering how much to add.
In my experience as a baker, I have found that adding 4 grams of egg white powder for every 100 grams of egg whites yields great results. This ratio has worked well for me in terms of creating macarons with a good rise, smooth tops, and a delicate, chewy texture.
Of course, there are a few factors to consider when deciding on the amount of egg white powder to use. Firstly, if the weather is becoming dry, you may want to reduce the amount of egg white powder slightly. Dry weather can affect the moisture content in the macaron shells, and using less egg white powder can help prevent them from becoming too dry.
Additionally, if you are adding cocoa powder or matcha powder to your macaron shells, I would recommend using around 2 grams of egg white powder per 100 grams of egg whites. These ingredients can absorb some of the moisture in the batter, so using a lower amount of egg white powder can help maintain the right consistency.
It’s important to note that these recommendations are based on my personal experience and experimentation with macaron recipes. Baking can be a subjective and ever-evolving process, so I encourage you to adjust the amount of egg white powder based on your own preferences and the specific recipe you are using.
To summarize, if your macaron recipe doesn’t mention the use of egg white powder, you can try adding 4 grams for every 100 grams of egg whites. If the weather is dry or if you have added cocoa powder or matcha powder, you can reduce the amount to around 2 grams per 100 grams of egg whites. Remember to always make adjustments based on your own baking conditions and desired results. Happy macaron making!