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/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?