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I took my sugar and ground up in food processor/blender
I left out my egg whites. ( However, I've read the optimum temperature is 60F)
as well, using older eggs is less helpful. I wonder if you use more cream of tartar with older eggs, would it help?
I've read to wipe down your pan/bowl/utensils with a paper towel moistened with vinegar,
especially the plastic ones, as they can hang onto grease better.
Anyways, dh didn't get any of the last one, even though a major fail so will try again, incorporating all the above