I’ve been pretty consistent with my macarons in the past so this batch was a bit of a surprise. I tried getting my Swiss meringue to a higher temp on the stove and ended up cooking some of the egg whites. At that point I knew there was no going back (and did not realize I could just sift the baked egg whites out…) and decided to keep going. The meringue whipped well but the macronage failed miserably. No matter how many times I folded it, it had a consistency of grits/oatmeal.
If any of you have an idea of what else went wrong, I’d like to know 😅
by ginzai
2 Comments
I’ve never seen anything like them 😅 What was the texture like?
When I do Swiss macs, I don’t get the egg whites to a certain temp. I just stir over steaming water long enough that if I pinch my fingers in it, you can no longer feel sugar granules. I’ve never cooked the eggs that way and I consistently have solid results.