The Food Programme - Why does leaving egg whites at room temperature for a couple of days improve the finished product in a macaroon? - ÃÛÑ¿´«Ã½ Sounds

The Food Programme - Why does leaving egg whites at room temperature for a couple of days improve the finished product in a macaroon? - ÃÛÑ¿´«Ã½ Sounds


Why does leaving egg whites at room temperature for a couple of days improve the finished product in a macaroon?

Harold McGee answers your food science questions

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