italian meringue

I use a thermocouple thermometer to measure 118deg celcius for a foamy slightly soft peak (when i pull the whisk away i can see some foamy peaks that collapses quickly). I pour the syrup in slowly along the side of the bowl at high speed and I have tried the same thing at medium speed. After 5 mins of whipping it's glossy and dense but it won't form any peaks. What am I doing wrong? I've wasted so much egg whites and sugar (not that they are expensive)

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Brendan_Lee_56950

How old are the eggs?

Cheryl_71360

Maybe you are not whipping it long enough. I whip it until it's cool basically. I also use a sugar syrup instead of granulated sugar. Google Monica Galetti Italian meringue.

Wynn_Shang_82134

I made the syrup according to the recipe on chefstep macaron class until 118deg celsius. I tried both pouring slow and steady and fast. Lowering the speed to medium after reaching soft peak while pouring in the syrup or kept it at the high speed while pouring syrup. Whipping until cool I assume would take more than 5 minutes like indicated in the chefstep class?

Wynn_Shang_82134

Probably about a week. I first cracked 11 eggs for the creme brulee and saved the egg whites for macaron. I left the egg whites uncovered in fridge for about 4-5 days. After I used that up today I attempted once more and this time the egg white comes straight from the egg and I microwaved twice, 3 sec each. No luck

Brendan_Lee_56950

are you at a particularly high elevation?

Cheryl_71360

It sounds like you are doing everything right with the exception of whipping it a bit longer. You could also add half tsp. cream of tartar to the whites. Just my opinion, but I think you should whip it until the desired consistency occurs.

Wynn_Shang_82134

I'm in Arizona near phoenix so I don't think so....

Wynn_Shang_82134

can I use distilled vinegar? and I suppose I should whip it longer than 5 minutes? I'll try to post a video or at least a picture of the problematic meringue. It really is frustrating that I bought a thermocouple thermometer haha.

Cheryl_71360

I've never used distilled vinegar so I can't help you there. Just disregard the 5 minute thing and beat it until you get the desired consistency. My guess is it won't be much longer. There is a fine line, just pay attention and go with your gut instinct.

Wynn_Shang_82134

Okay thank you very much. I'll give it a try tomorrow

Davide_Tassinari_86770

Hard to say without images or videos, but the only times I've had problems with an Italian meringue was because I was pouring the syrup too quickly and I was overheating the whites.

I haven't subscribed to the CS macaron class, so I can't see the recipe, but my advice would be to whip the whites very well before you add the syrup, and to really take your time while pouring. You can literally take five minutes: it doesn't matter if the syrup cools down a bit (so long as you can still pour it). Pour a bit on medium, stop, bring to high, let it go a few seconds, lower to medium and repeat, even a tablespoon at a time.

Hope this helps.

Wynn_Shang_82134

Thanks. I poured it slower this time. but I think my problem was underbeating the foamy egg whites. I guess my perception of "soft peak" is wrong

Wynn_Shang_82134

Thanks Cheryl

I beat the egg white longer in foamy stage and poured sugar in slowly. I believe I succeeded in making italian meringue. My interpretation of "soft peak" is wrong