Can you add extract after you’ve whipped to stiff peaks? I’d like to make 2 flavors of macarons, one is coconut extract one is raspberry powder.
I only have a stand mixer (crazy, I know) and I really prefer not to make a double batch this time… I’d like to divide my 100g of egg whites, but 50g of egg whites is not much for a stand mixer to whip up. So I’d like to add it after whipping. My concern is the liquid into the whipped meringue…has anyone done this? Thanks!

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