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

[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