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)
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)