I followed the Preppy Kitchen video to make my macarons. I got a great stiff peak so I transferred to a mixing bowl to mix. Once I started mixing by hand it turned liquid again. I don’t know what I did wrong, I cleaned the bowl with vinegar when I started, but after about 5 minutes of mixing it was ruined. I tried returning it to the mixer but it’s not going back to being stiff 🙁
Should I trash it and start again, or just give up and mix in my almond flour? I spent a while sifting it, I wouldn’t want to ruin it too.
by International-Most31
4 Comments
If you had peaks & now you don’t the batch is done, there is no coming back. You either over mixed or oil got in somehow. What kind of food coloring did you use? Did you add any flavor?
Mix in the almond flour and cook them. They probably won’t be beautiful, but they’ll still taste good. Eat them while make the new batch.
Next time, don’t use a standmixer, if you don’t have to.
You have a standmixer, so why are you mixing it by hand and then transferring it? Use just the stand mixer. Which method are you using; french, italian or swiss? Either way, just whisk up the egg whites in the standmixer on a high setting until they are WHITE and fluffy. Then add the sugar or sugar syrup for italian gradually and turn the speed down a little. Continue mixing until stiff peaks. You can see my full method here; [https://www.youtube.com/watch?v=lMJXxotfT_k](https://www.youtube.com/watch?v=lMJXxotfT_k)
I’m curious about getting stiff peaks and then transferring to the stand mixer for 5 mins? What were you trying to accomplish with that? When it comes to food coloring I usually add it with my second addition of dry ingredients when I’m doing macronage!