Meringues
What part of the egg is used to make meringue?
Egg whites
What causes egg whites to turn fluffy when you whip them?
Air gets trapped inside them.
What flour is used in traditional macarons?
Almond flour
Which ingredient stabilizes meringue?
Sugar
What main ingredient gives macaroons their texture?
Shredded coconut
What stage of whipped egg whites forms tops that gently fall over?
Soft Peaks
Why do macarons need to rest before baking?
So the tops dry and don’t crack.
What is the folding process called when mixing batter?
Macaronage
What acidic ingredient can strengthen egg foam?
Cream of tartar
What sweet ingredient binds most macaroons?
Sweetened condensed milk
Why is sugar added slowly when making meringue?
To stabilize the foam and prevent collapse
Why does sugar help meringue hold its shape?
It makes the foam stronger and more stable.
What are “feet” on macarons?
The ruffled edge at the bottom
Why must almond flour be finely ground?
To create smooth shells
Why do macaroons need low to moderate heat?
To prevent burning before setting
What happens if egg whites are overwhipped?
They become dry, grainy, and collapse
Why do baked goods rise in the oven?
Heat makes air and moisture expand.
Why are hollow shells a problem?
They show unstable structure or underbaking
What happens if yolk gets into egg whites?
It prevents proper whipping
What causes greasy puddles under macaroons?
Excess fat from coconut
Why does humidity affect meringue?
Moisture weakens the mixture, causing the peaks to fall and the structure to collapse.
Why does too much moisture ruin meringue and macarons?
It makes them soft, sticky, and weak.
What happens if batter is overmixed?
It becomes runny and spreads flat
Why is powdered sugar preferred in macarons?
It dissolves easily and creates smooth texture
How can you keep macaroons moist inside?
Proper moisture balance and correct baking time