We were trying to make macarons today using Syrup and Tang’s recipe which involved italian meringue. The sugar overcooked (the temperature was correct, though, about 120 degrees celcius) and turned amber; when we added it to the eggs, it made a gloopy syrup that, needless to say, wasn’t meringue.
How do I solve this problem? How can I tell when the sugar syrup is at the right temperature? (I don’t trust the thermometer anymore)
We were trying to make macarons today using Syrup and Tang’s recipe which involved italian meringue. The sugar overcooked (the temperature was correct, though, about 120 degrees celcius) and turned amber; when we added it to the eggs, it made a gloopy syrup that, needless to say, wasn’t meringue.
How do I solve this problem? How can I tell when the sugar syrup is at the right temperature? (I don’t trust the thermometer anymore)
Specialized in cooking lite, light desserts and health related news
Troy - said
February 4 2011 @ 22:51
need more info
lilly 3 boys and pregnant - said
February 4 2011 @ 22:51
If you drop the syrup into a glass of cold water it should form a hard ball. Good luck
ranebo1000 - said
February 4 2011 @ 22:51
First thing, test your thermometer. Put it in boiling water and see if it reads 220f/100c. If not, you should get a new one, or you can risk your recipes by addiding or subtracting the number of degrees the thermometer is off. The pinch test isn’t totally accurate, and takes some practice to perfect. Hard ball means that when you drop a small bit of the sugar mixture into a glass of room temp water, it forms a hard ball that keeps its shape when pressed between your fingers.