Macarons ingredients/equipment

Patrick_Farmer_207057

For the recipe in the macaron class, can merengue powder be substituted for the egg white powder (1g)? Also, is the #6 pastry tip used, a U6 tip? Thanks for your help!

Patrick

wolfiegirl

I think you could sub the meringue powder but even the egg white powder is optional. It's a sort of 'guarantee' ingredient that your egg white will hold their body once whipped. The difference in the two is that the egg white powder is just that....powdered egg whites. Meringue powder includes egg whites, corn starch, cream of tarter and a couple other stabilizers (guar gum, etc). That being said, it's alright to use the m-powder if you don't mind having the other stuff included.

As for the tip, the lesson states to use a number 6 tip. What it actually should read is what you have...a U6 tip. A standard piping tip number 6 is a wee 1/8 inch while the number U6 is 1/2 inch. BIG difference in piping so yes, you've got the right tip.

Good luck with the baking. Macarons are fun to make....and take a very long time and lots of practice to master. But you get to eat the 'experiments' along the way!!