I think I over mixed my egg whites, but they also are lumpy and have nipples. What can I do differently? (I don’t have a food processor so I can only sift)
I’d say yes, your meringue has been whipped for too long. Just stop once it’s in stiff peaks and stop. Shifting almond flour and icing sugar is good enough. You don’t need a food processor unless your almond flour is not fine.
Try again, this time stop whisking the egg whites too long. Add in ½ of your dry ingredients, whisk (1 sec) and all remaining dry ingredients and whisk for another 1 sec, then complete with using your rubber spatula, fold while gently deflating your batter.
2 Comments
A great troubleshooting guide.
https://www.piesandtacos.com/macaron-troubleshooting/
An excellent recipe using Swiss Meringue.
https://www.piesandtacos.com/swiss-meringue-macaron-recipe/
An excellent recipe using French Meringue.
https://www.indulgewithmimi.com/the-best-macaron-recipe/
I’d say yes, your meringue has been whipped for too long. Just stop once it’s in stiff peaks and stop. Shifting almond flour and icing sugar is good enough. You don’t need a food processor unless your almond flour is not fine.
Try again, this time stop whisking the egg whites too long. Add in ½ of your dry ingredients, whisk (1 sec) and all remaining dry ingredients and whisk for another 1 sec, then complete with using your rubber spatula, fold while gently deflating your batter.