I recently made macaroons for the first time and followed the instructions to the T and they were perfect! The recipe called for exactly 90 grams of egg whites..
I then made them again but the egg whites i used added up to slightly over 90 grams (about 3 grams over) - i tried to remove the extra 3 grams with a spoon but nothing has ever been so difficult! They are just a mass of goo which is so hard to separate.. whenever i got any on the spoon it just slipped off again! so in the end i just gave up and obviously the macaroons were ruined!!
So my question is - is there a method of getting precise measurements of egg whites? something i could add to make them less gloopy so i can remove the excess with a spoon? How do people normally do this?