In most instructions for French macarons, you mix dry ingredients in one bowl and wet ingredients in another. Then you fold them together.
- Almond flour
- Powdered sugar
- Egg whites
- granulated sugar
My questions are:
- Why it needs two types of sugar?
- Are both types critical to the overall texture/taste of the macaron shell?
- can I forgo one of them, say the granulated sugar when beating the egg whites, to make the recipe simpler?