My 3rd and 4th Macarons

Macaron No.3 (PH recipe - i omitted the cocoa powder with no replacement)

- 70g Ground Almond

- 125g Icing sugar

- 50g egg white

Baked at 160 degrees for 10min + 5min.

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Macaron No. 4 (also PH recipe with cocoa powder - the original recipe)

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- 70g Ground Almond
- 125g Icing sugar
- 50g egg white

- 12.5g Cocoa powder

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Baked at 170 degrees for 12min

Obervations with using "Aged egg whites" the consistency of the whites seems to be thicker, as compared to fresh egg whites. When beating, the whites formed peak faster.