I've made IMBC a few times before with great success, however last few times have been total failure.
When I add the butter everything turns into a soupy mess which doesn't come together no matter how much more I whip it or even if I add more butter as is often recommended.
What is even strange is if I put this liquid into the freezer it stays liquid and doesnt solidify.
I am using a scaled down recipe as I only want to make a smaller quantity.
3 egg whites + 30g sugar for initial beating, 1/4 tsp cream of tartar
100g sugar for syrup, poured at 235-240f
The meringue comes out fine, the problem appears to be upon adding butter.
I made macarons all the time and am accustomed to making IM.
I wonder if I should try aging the whites to lose a little moisture from them, other than that I really am at a total loss.
any suggestions ?