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- Joined Feb 23, 2020
I made a batch of macarons, and the end result of the italian meringue wasn't decent. It was soupy.
I noticed that the mixture didn't foam quite well (i selected to whisk it on an uneven bowl) so when i added the syrup and whisked it vigorously it didnt end up as a nice,creamy with a big bulk meringue. So the conclusion is that if the meringue is not foamy at first, the addition of the syrup will be destructive for the outcome? At the end of the day, why do the recipes call for a foamy meringue before adding the hot syrup? I cant think of any other reason to cause this failure.
By the way, i figured out that the macaron mixture needs to be over-folded so i continued as usual. The end result was acceptable, but some pieces had cracks (the size was small and they had formed a skin before baking).
I noticed that the mixture didn't foam quite well (i selected to whisk it on an uneven bowl) so when i added the syrup and whisked it vigorously it didnt end up as a nice,creamy with a big bulk meringue. So the conclusion is that if the meringue is not foamy at first, the addition of the syrup will be destructive for the outcome? At the end of the day, why do the recipes call for a foamy meringue before adding the hot syrup? I cant think of any other reason to cause this failure.
By the way, i figured out that the macaron mixture needs to be over-folded so i continued as usual. The end result was acceptable, but some pieces had cracks (the size was small and they had formed a skin before baking).