Making macarons. peaks wont stiffen

[edgidoe]

i whipped my eggs and they were stiff but then when i added the sugar chamomile syrup to the eggs like the recipe said to the peaks feel and i cant re whip them. i tried adding another egg white but it still didnt work. help would be appreciated. is there any way to save them?

recipe im using:https://www.bobsredmill.com/recipes/how-to-make/chamomile-caramelized-honey-macarons/

 

[Norcalbaker59]

The directions for whipping the egg whites is poor.

Egg whites must be stabilized as they are whipped. To stabilize egg whites you must use an acid such as cream of tartar, some sugar, and add these at the correct stage. The speed of beating is also important.

90 g egg whites 68°F (20°C)
1/2 teaspoon cream of tartar
25 g sugar

Place the sugar in the mixing bowl.
Beat on low speed until egg whites begin to look bubbly.
Add cream of tartar.
Increase speed to medium
Continue beating until egg whites turn foamy
Gradually add the sugar as you continue to beat egg whites.
After sugar is added, increase speed to medium high, then high

just an aside, if I were making this, I would dissolve the chamomile in water in a separate bowl. Then add the sugar; let it sit 5 mins to begin to absorb water. Stir with a spatula to begin to dissolve the sugar and thoroughly mixing the chamomile. Then transfer it to a pot. Still wash down sides of pot and rinse the spatula to ensure no sugar crystals are on the sides of the pan. It is not advisable to stir sugar syrup during cooking or once it is cooked as it can trigger crystal formation. If crystals are forming in your sugar syrup, it will destroy your meringue.

Egg whites before they are beaten

egg whites bubbly stage add cream of tartar

egg whites foamy stage, SLOWLY add sugar

Stiff Peak

 

[edgidoe]

The directions for whipping the egg whites is poor.

Egg whites must be stabilized as they are whipped. To stabilize egg whites you must use an acid such as cream of tartar, some sugar, and add these at the correct stage. The speed of beating is also important.

90 g egg whites 68°F (20°C)
1/2 teaspoon cream of tartar
25 g sugar

Place the sugar in the mixing bowl.
Beat on low speed until egg whites begin to look bubbly.
Add cream of tartar.
Increase speed to medium
Continue beating until egg whites turn foamy
Gradually add the sugar as you continue to beat egg whites.
After sugar is added, increase speed to medium high, then high

just an aside, if I were making this, I would dissolve the chamomile in water in a separate bowl. Then add the sugar; let it sit 5 mins to begin to absorb water. Stir with a spatula to begin to dissolve the sugar and thoroughly mixing the chamomile. Then transfer it to a pot. Still wash down sides of pot and rinse the spatula to ensure no sugar crystals are on the sides of the pan. It is not advisable to stir sugar syrup during cooking or once it is cooked as it can trigger crystal formation. If crystals are forming in your sugar syrup, it will destroy your meringue.

Egg whites before they are beaten
View attachment 4575

egg whites bubbly stage add cream of tartar
View attachment 4576


egg whites foamy stage, SLOWLY add sugar

View attachment 4577


View attachment 4578


Stiff Peak
View attachment 4579

thank you so much! i will take your advice for my next batch