I have a question about the ingredient "grams egg whites, aged at room temperature for 24 hours" on the recipe "Meyer Lemon Macarons" from DolcettoConfections. How do i measure grams of egg whites? And do I really let it sit out for 24 hours?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)