Macarons without meringue?

Discussion in 'Food & Cooking' started by orihara, Jul 21, 2015.

  1. orihara

    orihara

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    Home Chef
    I have a few old cookbooks, namely the Larousse Gastronomique and Modern French Culinary Art, that have recipes for macarons. They have the normal things: almond flour, sugar, eggs whites, but neither call for meringue.

    Are these just outdated recipes that would yield horrible results? In these recipes, you sift the almond flour with the powdered sugar and mix in egg whites to form a paste. You them pipe these on to the tray and bake.

    How would the cookies come out without meringue? Would they still achieve feet? Why would the given recipes from older times neglect to include meringue?
     
  2. french fries

    french fries

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    That creates a type of meringue. Precisely the type of meringue used by macarons. 
     
    Last edited: Jul 22, 2015