Please help!!! Making a Genoise batter, I warmed the eggs and sugar to 110F and then beat them for 20 minutes on my KitchenAid stand mixer (wisk attachment). They would not beat to the ribbon stage. I continued to beat for another 10 minutes. Nothing....still runny. Why won't my eggs whip up properly? (I never have trouble whipping egg whites to stiff peaks.). Are my eggs too old?? This is a perennial problem for me. I hope you know the answer. I would love to make Genoise.

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