Why a Macarons Costs $4
I’m a huge fan of macarons, the colorful almond-laced French delicacy. I’ve always wondered why these tasty little cookies cost almost $4 a piece. So I did a bit of research and found these interesting fun facts about the ingredients and how you make them that I believe are worthy of sharing.
Aged eggs: The egg whites (used to make the shell) age up to five days in the refrigerator before being mixed in so they whip up into airier cookies.
Perfect pulverization: The dry ingredients must be refined several times. The sugar and almond meal are further ground and passed through a sieve to ensure the softest smoothest shells.
Rounds of waiting: After aging the egg whites, timing the steps, and a piping marathon, many bakers watch the clock before putting the cookie sheets in the oven. A 15- to 30-minute resting period helps achieve the signature “foot,” the ruffled ridge around the inner rim of the cookie.
Precise piping: Even the slightest slant of the pastry bag could cause the chefs to create inconsistent circles—and two mismatched halves!
Waiting on the weather: Much to my amazement, the weather has a lot to do with the final results of a perfect macaron. Humidity is the enemy because with too must moisture in the air, the results can be devastating with flattened or cracked shells instead of shiny, perfect domes.