French Macaron help...just saw a recipe and the egg whites are "aged" for

[traca]

three days at room temperature before you construct the recipe. What's up with that?! Any ideas why?http://www.msadventuresinitaly.com/blog/2009/01/12/dark-mint-chocolate-french-macarons-recipe/

 

[nan]

did search and it is a fact that older egg whites whip better than fresh? maybe it was written for

areas in the world where they get fresher eggs?

I honestly think I want to make those.

note post below, one arm hug,

Trace))))))
Nan

 

[cheezz]

hmmmm.... like older whipping cream is supposed to whip better. Interesting.

 

[marilynfl]

I asked the same thing! Charlie replied that old give volume, new give structure.

http://eat.at/swap/forum1/98280_My_thoughts-old_eggwhites_provide_volume_while_new_whites_give_structure_He_p