And I share my technique to achieve the most stable French meringue below. Stable meringue is the foundation of perfect macarons! If your meringue is weak, you’ll run into so many issues, like hollow macarons, no feet, etc.

I really want you to have the best chance to succeed!! That’s why I provide only the metric measurements in my ingredients list.

It’s so easy, and often unreliable, to measure the ingredients by volume. Weighing the ingredients on a scale is crucial for setting yourself up for success.Once you understand the technique and reasons behind certain steps, you’ll be well on your way to perfect macarons. It’s a combination of a good technique, understanding of your oven and quality of your ingredients. Macaron success comes not just from a good recipe. It does take a little longer this way (12-14 minutes!), but I think it’s totally worth it! I continuously whisk the egg whites on speed 2 or 4 on my KitchenAid mixer the entire time. TIP 4: Don’t rush it! Beat the meringue on low and consistent speed for the most stable meringue.TIP 3: Use super-fine granulated sugar, or caster sugar for meringue, as it dissolves easily.Glass, stainless steel or copper bowls are the best! Any trace of fat may ruin your meringue and it won’t allow your meringue reach hard peaks. TIP 2: Make sure the mixing bowl and whisk are completely grease-free and egg whites have no yolks in it.So separate the egg whites right out of the fridge, and allow the egg whites come to room temperature on the counter for about 30 minutes. TIP 1: Room temperature egg whites whip better and get more volume, but cold eggs separate better.Whisk the meringue until stiff peaks form. Once the mixture is white, start adding sugar, one tablespoon at a time, making sure the sugar is mostly dissolved before adding more. Then add cream of tartar and salt, and continue beating. Whisk the egg whites in a large mixing bowl until foamy.

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