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.
Don't worry: it'll still bring you luck in the New Year
Olive Oil Sesame Carrot Cake
A Short History of the Pillsbury Bake-Off
All-Time Shop Favorites
Some Unexpected Places We Found Food This Week
Staub Goes Spooky
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!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.