I've been experimenting with confectioner's sugar and granulated sugar ratio in macaron recipes and wondering how both sugar may affect the final product? Why can't I use 100% granulated sugar or 100% confectioner's sugar? Does the anti caking agent such as tapioca starch or corn starch in the confectioner's sugar affect the final product? Is the reason for mixing confectioner's sugar and almond flour is just to prevent almond four from clumping? I've been looking for the answer for this questions in many cookbooks and blogs, but I couldn't seem to find it. I know it's a lot of questions, but thank you for answering.
