What Surprising Ingredient is the Key to Making Traditional French Macarons?

One of the most fascinating aspects of traditional French macarons is the key ingredient that gives them their signature texture and structure: aged egg whites. Unlike fresh egg whites, which can create a less stable meringue, aged egg whites have a lower moisture content and a slightly altered protein structure, allowing for better aeration. Bakers often separate the egg whites from the yolks and let them sit in the refrigerator for up to five days before using them in the macaron batter. This aging process ensures that when whipped, the egg whites can achieve a perfect stiff peak, resulting in the delightful chewy interior and crisp exterior that defines these colorful confections. This technique not only enhances the macaron's texture but also plays a critical role in achieving the delicate, shiny shell that makes them so visually appealing.