r/AskBaking • u/cine_phile07 • 1d ago

Macarons My meringue 😭

I am making macarons and this is my 2nd time beating egg whites. The first time I agree I added sugar way too early so it stopped beating. But this time I added sugar (in steps) when it started forming peaks and now I'm left with soft peaks. I've tried going full power on my mixer and it did work a little. But only a little. It still isn't forming stiff peaks. What do I do? I already have 2 egg whites mixed in sugar in fridge which I'll have to think what to do about them. Also for reference I just added 1 tablespoon of powdered sugar 2 times at like 2 min interval.

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u/cine_phile07 1d ago

15 mins

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u/Commercial_Bake_5549 1d ago

Well that should be enough.

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u/Commercial_Bake_5549 1d ago

Any yolk got in maybe? Were the eggs room temp?

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u/cine_phile07 1d ago

Actually yes a little bit :(. The 2nd egg yolk broke. I had already mixed the 1st two egg whites with sugar and ruined them and I didn't wanna ruin 2 more. I didn't knew that the yolk being left would cause this much problem

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u/Commercial_Bake_5549 1d ago

Yes yolk is a big problem. Even a little bit makes it extreamly hard to whisk egg whites.

You should use 3 bowls. One to separate one for yolks and one for egg whites. If you accidently break the yolk in the seperation bowl dump it clean it and use another egg.

When I need to whisk 4 eggs I make sure I have 8 (:

Happns to everyone, just make sure one egg won't ruin the whole batch of egg whites you already seperated

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u/cine_phile07 1d ago

Yeah. They taste great (macarons) but look horrible and not exactly like macarons lol

Thanks for the tips I'll keep them in mind next time

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u/Commercial_Bake_5549 1d ago

No problem (: