Egg white powder is not necessary for making macarons; however, it can be beneficial in some cases. Specifically, using egg white powder can help provide a more consistent texture and structure to the cookies. Additionally, it can help reduce sogginess as well as the risk of microbial contamination since the powder has been pasteurized. Furthermore, egg white powder is shelf-stable, which means that it does not need to be refrigerated and can be stored at room temperature for extended periods of time. In addition to this, it also eliminates the need for separating eggs or whipping egg whites by hand, which can save time during preparation.