I just thought I'd feedback my first bake after your wonderful macaroon class. First of all I bought the Les Petits Macaron which further explained and gave insights to many of your instructions and processes...
The first thing I must add is that I followed my instincts and decided not to add a real egg to the shop-bought egg whites as I thought I'd experiment and see what happens.
Well they turned out better than any I've ever made! I aged the egg whites for 6 or so days used - and I have no doubt it was because of the effortless approach you used. The method of resting them in the oven (didn't even need to use the oven thermometer) worked (to my surprise) and they ALL came out looking and tasting superb. I was so confident that I made two batches and none came out burnt cracked or unlovable in appearance or otherwise. I did use the Italian method which made them shinier, but nevertheless I was so very proud.
All in all it's been a great experiment and I'd definitely use the shop-bought egg whites again. In fact I will as it lowers my guilt factor.
All the best – Gloria
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