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19 Cookies Sponge Method

19-1 Sponge Method Whole Egg Brownie
In contrast with other sponge methods, the stiff peak meringue for French macarons is folded aggressively when adding the dry ingredients until the batter is smooth and slightly liquid. Do not over-whip the meringue. A well-made macaron has a small defined foot, crispy crust and soft crumb.
Gently and quickly fold first the yolk mixture then the dry ingredients into the meringue, avoiding deflating the foam, creating dense ladyfingers with a poor crumb and low volume. Sifting powdered sugar on the piped batter keeps the ladyfingers from spreading and over-browning, and adds a crispy crust.