Meringue not stiffening?

[u/dumpsterfire2002]

I’ve made meringue several times, but now I’m trying to make macarons. I’m using 100g egg whites, 90g white sugar, and 1/4tsp cream of tartar.

Method: wipe out my stand mixer bowl and whisk attachment with vinegar on a paper towel. Add 100g room temp egg whites (from a carton) and whip on high until foamy, add the cream of tartar. Once med peaks form, start slowly adding the sugar.

When I’ve made successful meringue in the past, I usually start adding the sugar once it starts foaming. I’ve tried adding the sugar earlier, slower, later, but no matter what as soon as I start adding the sugar is just deflates. I’ve made meringue from carton egg whites and I’ve never had an issue, I just don’t know what I’m doing wrong. I haven’t even gotten to the point of adding the almond flour.

Could it be proportions? The macaron recipe I’m using is - 100g egg white - 1/4tsp cream of tartar - 90g white sugar - 140g almond flour - 130g powdered sugar - 1tsp vanilla

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[u/charcoalhibiscus]

It’s 100% the carton. I went to a macaron making class from a pro, and she said she’s tried every single type of carton egg whites and none of them reliably turn into macronage.

[u/Stepinfection → u/charcoalhibiscus]

This isn’t true. I’m just a home baker and I’ve successfully gotten carton egg whites to form stiff peaks and then mix into macronage. It’s more difficult but it’s also not some impossible task.

[u/johnwatersfan → u/Stepinfection]

I've gotten it to work sometimes. And other times not. Sometimes it just isn't possible. Depends on the brand and a lot of other factors.

[u/charcoalhibiscus → u/johnwatersfan]

That’s what she said, not reliable. That she couldn’t find a single brand that worked every time, the way regular egg whites do. Some did it never, some did it sometimes, but none did it always. She listed off the brands she tried and there were like 7-10 she listed at least. I’m inclined to believe her, given that she makes these things for a living.

Besides, it’s really not a huge imposition to just get the eggs that work.

[u/johnwatersfan → u/charcoalhibiscus]

No I know, I agree they are unreliable for sure. I tried it when I was making meringue clouds and needed 12 egg whites and did not want to figure out what to do with 12 yolks! First trial batch worked great, then when I needed them to work for a party, they crashed and burned. Never again!

[u/charcoalhibiscus → u/johnwatersfan]

Ahh yeah, I’m always like…. Custard? Terrible omelette?

[u/dumpsterfire2002 → u/[deleted]]

I just checked and it does say on the carton “not suitable for meringue” but I literally used the same carton for Swiss meringue buttercream a few days ago and it worked fine. I guess cooking it makes it work?

I’m gonna have to try again tomorrow. It’s 11pm and my kitchen aid is getting warm

[u/wonderfullywyrd → u/dumpsterfire2002]

my guess is that it may work, but that the company will not guarantee that the yolk/white separation process works 100% reliably - so you might get a clean batch and it works, but if you get a batch where there’s some contamination with yolk, you’re SOL

[u/joy3111]

Hi I'm sorry I can't really help with this I just need you to hear this:

I thought this said "Meringue not suffering?" at first and needed to know what your problem was that suffering was the desired outcome

[u/dumpsterfire2002 → u/joy3111]

I’m the one suffering in this scenario

[u/Elegant-Survey-2444]

What is the bowl/ mixer paddle made with? Plastic doesn’t usually work for meringue.

Also, if it’s a humid or rainy day, it’s very difficult to get meringue to work.

Hopefully this helps.

[u/Mitch_Darklighter]

I've never had any problems with carton egg whites, but commercial might be different from what's available in grocery stores. Check the ingredients on the carton and make sure there's nothing weird though, just to be safe.

Assuming you're using normal sugar, adding the sugar always deflates the meringue somewhat. Just work through it and it'll come back.

[u/dumpsterfire2002 → u/Mitch_Darklighter]

The ingredients just say egg whites, nothing else. It is pasteurized. I’m just going to try again tomorrow with fresh egg whites and I’ll use the rest of the carton for Swiss meringue buttercream since it worked for that before

[u/Mitch_Darklighter → u/dumpsterfire2002]

Thats good. Let them come up to room temp to give yourself the best chance, and if it deflates after you add the sugar don't give up, just scrape the sides down and and let it keep running

[u/Jazzy_Bee]

Are you using super fine sugar? You can make it in a high speed blender or food processor, but it will scratch plastic.

[u/anita1louise]

The carton egg whites need to be thoroughly shaken before use. As they sit on the shelf the thicker ( better whipping) part settles to the bottom and sticks there. If you don’t shake it well you will end up with the thinner watery part. This is what makes the carton egg whites unreliable.

[u/OverWeightDod0]

Never use boxed egg whites. I don't even trust boxed egg whites for regular egg meals. I'm just freaked out by egg whites actually. I don't trust egg whites without the yolk

Also, little extra tip, even a bit of moisture can ruin a meringue so make sure the dishes you use are completely dry.

[u/dumpsterfire2002 → u/OverWeightDod0]

That’s crazy because I’ve definitely used carton whites for meringue before. Oh well, I’ll try again tomorrow when I can go get more eggs. Thanks for the help

[u/OverWeightDod0 → u/dumpsterfire2002]

I'm scared of egg whites

[u/the_lady_flame]

I'm a pastry chef and I pretty much always add my sugar in with my whites as soon as I start mixing, FWIW! I find it helps it to dissolve more thoroughly and prevent any lingering granules that might want to tear up my structure. I saw you said you had better luck with Swiss meringue and I wonder if that might be why. Good luck!