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Recipe:

Syrup

  • 1 cup sugar

  • 1/2 cup corn syrup

  • 1/8 cup water (I dont think this does anything)

  • Dash of salt

Egg white

  • 1 egg white whipped

  • Dash of cream of tartar to stabilize the egg white

  • 2 tbsp rose water after eggs are whipped before syrup is added

  • As many nuts as I want

I get the syrup up to 300F. I whip the eggs, then before I temper them with a little syrup at around 220-250F, I add the rose water. Then I slowly add the syrup to the eggs while mixing and beat the mixture until it hits the right consistency and add nuts. It seems like it's thick and it should set right, but it just ends up being softish.

What could be going wrong? I've checked my thermometer and it's correct. Do I add more sugar or decrease the egg whites (or both)? Is it something I'm doing wrong with the eggs? I beat them until they have a peak when I remove the mixing things. Am I beating it too early and it falls apart (is that even a thing)? Should I not add the rose water after I beat the eggs? What can I be doing wrong?

Kat
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  • FYI, the water in the syrup is there to help the sugar dissolve, which avoids the syrup crystallizing. By the time you hit 300F, most of it will have evaporated. – LSchoon Jun 15 '20 at 18:08

0 Answers0