EGGS
Fresh egg: 50 g
White: 30–35 g
Yolk: 15–20 g
For some recipes, notably macarons, it is preferable to weigh the eggs.
Storage of yolks: they will keep for 24 hours at most in the refrigerator. Storage of whites: they will keep for 1 week at most in the refrigerator.
Egg products: eggs (whites, yolks or whole eggs) are sold out of the shell in various forms (liquid, frozen, powdered). These allow very precise weighing, while respecting hygiene standards and saving time. They are sold in specialist pastry supply stores.
The French call separating the white from the yolk ‘clarifying’ an egg.
Whisk the egg yolks with sugar to obtain a foamy mixture. It will double in volume. The process of homogenisation will take several minutes and is achieved faster with an electric whisk.
For yolks: whisk the yolks and the sugar. The consistency should be silky and smooth for it to tumble from the spatula in a continuous stream. The mixture will fall like a ribbon folding back on itself.
For whites: when a macaron base is well mixed, you will obtain a ribbon.
To achieve the best result, use egg whites that have been separated for several days, kept in the refrigerator then taken out 1 hour in advance. By this time they will be liquefied: the albumin they contain acts like a spring, imprisoning the air during whisking.
6 WHIPPING EGG WHITES TO STIFF PEAKS
To whisk egg whites to stiff peaks, use an electric mixer fitted with the whisk attachment. At the end of beating, whisk vigorously with a large and fast movement to make the whites smooth, shiny and cohesive. You can also add a little caster sugar.