Carton Egg Whites Macarons 🌸

Hello friends! Today we will make Carton Egg Whites Macarons, they are made with 100% carton egg whites. These macarons have spring colors and are filled with a vanilla Russian Buttercream.

Full recipe: https://www.piesandtacos.com/carton-e...

Macaron Shells
100 grams carton egg whites (or fresh)
100 grams granulated sugar
105 grams almond flour
105 grams powdered sugar
Food coloring if using I used pink, purple, and peach

Russian Buttercream
10 tbsp unsalted butter (141 grams)
2/3 cup sweetened condensed milk (198 grams)
1 tsp vanilla bean paste or extract

Carton Egg Whites: The meringue might have to be whipped longer than it would with regular fresh whites. Also, have in mind that the meringue will seem to be a bit softer than usual, that’s the nature of the carton egg white meringue, you may have to do a few trials before learning the perfect meringue consistency. And it may also differ from one brand to another. And yes, you can still use fresh whites with this recipe, it is the same recipe and same ratios.

Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.

Food coloring: Make sure to use gel food coloring, not liquid. I love Americolor. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.

Scale: Please use a scale when measuring the ingredients for accuracy.

Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.

Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.

Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.

Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.

Macaron Tools: Please visit this post to check out all the tools I use to make macarons: https://www.piesandtacos.com/macaron-...

Butter for the Russian Buttercream: make sure the butter used to make the frosting isn’t too warm, or soft, or the frosting simply won’t come together. If after whipping for a while the frosting still isn’t coming together, you can stick the bowl in the fridge for 10 minutes or so and then try to whip it again.