Presale! 2 new cookbooks from Food52. Claim your signed copies »
🔕 🔔

My Basket ()

All questions

Italian macarons

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?

asked by thefoodscientist almost 3 years ago
1 answer 1340 views
3daaaaf4 fcd4 4222 bc0f c2f7d2396038  green cupcake
added almost 3 years ago

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.

Join Our Email List!

Inbox Inspiration:

Our newsletter is brimming with recipes and features that have us talking—dive in!

A Joyful Home:

Sign up to get $10 off a first purchase of $50 or more in our shop full of tools & treasures.

Come On In:

Join our humming community and get dibs on events, peeks at new cookbooks, and a surprise or two.

Please enter a valid email address.