Macaron Properties Research Project

In Spring 2021, I took 2.671-Measurement and Instrumentation. In it, I proposed a research project and executed it over a semester. My research question was “how does the batter rest time affect the material properties of a macaron meringue?” To explore this question, I measured the macarons’ change in area before and after baking, the shell height, puncture force (shell hardness), pullout force (chewiness), and moisture loss. Below is my final poster and paper.

Final Poster

Final Paper