The Food Programme - Why does leaving egg whites at room temperature for a couple of days improve the finished product in a macaroon? - 大象传媒 Sounds
The Food Programme - Why does leaving egg whites at room temperature for a couple of days improve the finished product in a macaroon? - 大象传媒 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
