I've been trying to make macarons using the italian meringue method and my meringue wont work and i can for the life of me work out why.
I heat my sugar syrup and just before it gets to 120C I beat my egg whites to stiff peaks. as soon as both are ready I add the sugar syrup in a thin stream to the egg whites while whisking. once all is added i whisk full speed.
at first they seem to be looking good, tick and glossy but then it rapidly sinks and becomes a thick glossy liquid instead of a stiff meringue mixture.
i've tried this 4 times and every time they sink. Any tips where i might be going wrong what i can do differently would be greatly appreciated!