Why are my egg whites for macaroons runny?

There are several reasons why your macaroon egg whites might be runny, and it's crucial to identify the issue to fix it:

1. Not Whipped Enough:

* Solution: Whip your egg whites to stiff peaks. They should hold their shape and not fall over when the bowl is tilted.

* Tip: Use a clean, grease-free bowl and beaters. Even a tiny drop of fat can hinder whipping.

2. Room Temperature Eggs:

* Solution: Cold egg whites whip better and hold their shape better. Let your eggs sit at room temperature for 30 minutes before whipping.

* Tip: If you're using older eggs, let them sit at room temperature for longer.

3. Too Much Sugar:

* Solution: Don't add all the sugar at once. Incorporate it gradually as the egg whites start to foam.

* Tip: Adding sugar too early can prevent the egg whites from forming stiff peaks.

4. Over-Mixing:

* Solution: Once the egg whites reach stiff peaks, stop whipping. Over-mixing can make them thin and watery.

* Tip: Look for glossy, smooth, and slightly grainy egg whites.

5. Incorrect Recipe Ratio:

* Solution: Ensure you are using the correct recipe ratio of egg whites to sugar and almond flour.

* Tip: Use a reliable macaroon recipe and follow the instructions carefully.

6. Humidity:

* Solution: High humidity can make egg whites more prone to runnyness.

* Tip: Whip the egg whites in a cool, dry environment, and use a dehumidifier if necessary.

7. Adding Liquid:

* Solution: Avoid adding any liquids to the macaroon batter besides the egg whites.

* Tip: If you're using extracts, add them sparingly.

If you still have trouble, consider these additional tips:

* Use fresh eggs: Fresh eggs whip better than older ones.

* Avoid using a stand mixer: Handheld mixers provide more control over the whipping process.

* Don't use a metal bowl: Metal bowls can cool the egg whites too quickly.

By addressing these potential issues, you can ensure your macaroon egg whites are perfectly whipped and ready for baking delicious macaroons!