I've made successful French macarons before and have attempted making Italian macarons twice. On both occasions, the egg whites refused to stiffen after pouring in the syrup. Any idea what went wrong?
I'm not sure if this is what you mean, but when I make Italian meringue, I always beat the egg whites with a bit of sugar until stiff *before* slowly pouring in the syrup while still beating, and then beat even more. I'm not familiar with the sequence of your Italian macaron recipe, though, so I'm sorry if this is unhelpful.
Please enter a valid email address.
Well played. You deserve a cookie.
From Turkey to Sudan to France to your plate
Around the World in Scrambled Eggs
A Purpose for Your Winter Walks
Shop for Less Than Fifty Smackers
Jamie Oliver's Genius, Lasagna-esque Soup
A Cutting Board with a Nifty Secret
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)