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Practice Reading: Re-order Paragraphs
ID: #42693
Baking
* Move & order all paragraphs in the right field
Paragraph list
Perfect macarons start with precise measurements and preparation, including aging egg whites and sifting the almond flour and icing sugar.
The dry ingredients, sifted almond flour and icing sugar, are carefully folded into the meringue, a process known as macaronage.
Once filled and sandwiched, these delicate treats must rest for a day to develop the ideal texture, marrying the crisp shell with the creamy centre.
After aging the egg whites for 24 hours, they're ready to be whisked with fine sugar until they form stiff peaks, an essential step for the meringue base.
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