Egg Whites

davidattala

Two questions with regards to egg whites specific to the macaron course:

1 - I've thawed egg whites that I froze a few weeks ago in anticipation of this course.  Does the freeze-thaw cycle change the egg whites in any way that could compromise the success of my macaron shells?

2 - How long would you recommend aging egg whites in the fridge and are there any tests to know what a nicely aged egg white looks like besides simply a noticeably looser texture?