That Costs How Much?9:05 AM
1. Aged Eggs- Cracked egg whites (used to make the shell) age up to five days in the refrigerator before they're mixed in so they whip up into airier cookies
2. 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.
3. Systematic Stirring- Mixing the meringue with the dry ingredients is a balancing act. If you understir, you risk cookies with spikes or peaks; overstirring may make them flat. Chefs say five minutes of folding by hand is ideal.
4. Rounds of Waiting- After aging the eggs, timing the steps and plowing through the a piping marathon, many bakers watch the clock before putting the cookie sheets in the oven. A 15-30 minute resting time helps achieve the signature "foot" around the innner rim.
5. Precise Piping- Even the slightest slant of the pastry bag could cause the chefs to create inconsistent circles- and two mismatched halves.
Those five reasons explain why macarons cost so much, however those reasons don't even include the filling. Essentially it takes a lot of skill to make macarons, thus the reason for the cost.
Happing Planning & God Bless!