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Home » Blog » Macarons » How to Make Perfect Meringue for Macarons

April 22, 2020 by Mimi

How to Make Perfect Meringue for Macarons

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A series of baking steps in the process of making meringue for macarons.

The Perfect Foundation for Macarons

By popular request, here’s the guide on how to make perfect meringue for macarons with a dedicated video and instructions. The meringue is perhaps the most important foundation for perfect macarons so it’s important to make it properly. I’d venture to say that most macaron problems derive from a poorly prepared meringue. Make sure to start with aged egg whites and follow the step-by-step instructions outlined. I also made a video which will give you a visual idea of the key markers to look for when preparing meringue for macarons.

Please note, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Step-By-Step

Start by wiping down mixing bowls and utensils with lemon juice or vinegar to remove oils.

Wiping down a stainless steel bowl with lemon juice.

Use aged egg whites for making meringue for macarons. Bring it back to room temperature first. Whip the egg whites on low until foamy. At this point, the bubbles are bigger and clear.

Whipping egg whites to foamy consistency.

Add the cream of tartar, increase speed to medium.

Egg whites in a mixing bowl being whipped with cream of tartar being added.

Once the bubbles have tightened up in size, the egg whites have become opaque and the whisk has started to leave tracks in the egg whites, add the sugar gradually.

Egg whites being whipped with sugar being added.

Once the meringue is at the soft peaks stage, add the gel colour. Soft peaks is characterized by a pointed beak in the meringue that droops back on itself. Increase speed to medium high.

Gel colors being added to a mixing bowl with meringue.

Beat until stiff peaks are reached. Stiff Peaks is characterized by points in the meringue that stand vertically without drooping. Use immediately.

Close up of meringue with stiff peaks.

How to Make Meringue for Macarons

How to Make Meringue for Macarons

Prepare a proper meringue for baking perfect macarons using the right kitchen tools and the correct whipping speed at every step.

Active Time 15 minutes
Total Time 15 minutes

Materials

  • Aged egg whites
  • Castor sugar (Note 1)
  • Cream of tartar (Note 
  • Lemon juice or vinegar
  • Gel food colour

Tools

  • Stand mixer with balloon whisk attached or handheld mixer 
  • Non-plastic mixing bowl
  • Spatula

Instructions

  1. Start by using aged egg whites (read this post on how to age egg whites for macarons)
  2. Wipe down non-plastic mixing bowls with lemon juice or vinegar to reduce oils.
  3. Bring whites back to room temperature before whipping. You can bring egg whites to room temperature more quickly by placing the vessel holding the egg whites into a bowl filled with warm water.
  4. Throughout the process, whip the egg whites while increasing the speed gradually. Start on low then build up from there.
  5. Whip whites on low until foamy
  6. Add cream of tartar or lemon juice
  7. Whip on medium until whisk leave marks in the whites
  8. Add sugar a little at a time. Wait until it dissolves into the whites before adding next portion.
  9. Before it gets stiff, while its at a soft peak stage, add GEL color. Soft peaks is characterized by egg whites that have become white and holds a soft droopy beak.
  10. Whip on high until stiff and whites clump in the whisk. Stiff peaks is characterized by a pointed beak that stands vertically and doesn't droop on itself.
  11. Use immediately

Notes

1. Castor sugar is also known as berry sugar or extra fine granulated sugar. It dissolves easily into egg whites making it ideal for meringue use. Granulated sugar can be used as a substitute.

2. Another acid like lemon juice or vinegar can be used as a substitute.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
    Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
  • McCormick Gourmet All Natural Cream Of Tartar, 2.62 oz
    McCormick Gourmet All Natural Cream Of Tartar, 2.62 oz
  • Cuisinart CTG-00-SMB Stainless Steel Mixing Bowls with Lids, Set of 3
    Cuisinart CTG-00-SMB Stainless Steel Mixing Bowls with Lids, Set of 3
  • KitchenAid K5AWW Replacement Wire Whip for 5 Quart Lift Machines
    KitchenAid K5AWW Replacement Wire Whip for 5 Quart Lift Machines
  • KitchenAid KSM150PSBF Artisan 5-Quart Stand Mixer, Buttercup
    KitchenAid KSM150PSBF Artisan 5-Quart Stand Mixer, Buttercup
  • Kitchenaid Handheld Mixer
    Kitchenaid Handheld Mixer

Did you make this project? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Category: Macarons

Tips for Making Perfect Meringue:

  • Do not use plastic bowls to whip the meringue since they have a porous surface and holds onto oils.
  • Wipe down tools and bowls with lemon juice or vinegar to remove any oils.
  • Always start whipping egg whites on low speed. This will allow the air bubbles created to have a more stable structure.
  • Yes, a meringue can become over beaten. Once it starts to separate into chunks, you know you’ve gone too far. It cannot be used anymore.
  • Another test for macaron stiffness is to flip the bowl upside down, if the meringue doesn’t slip, it’s ready. This might not work so well with glass bowls since it slips easily on glass. Use stainless steel ones like these if possible.
  • Do not use aluminum bowls for beating meringue since some of it may come out during the beating process.
  • Cream of tartar is added to stabilize the meringue. This can be substituted with another acid like lemon juice or vinegar in double the amount. Cream of tartar is usually found next to the spices in the baking aisle of most grocery stores.
  • Caster sugar is also known as berry sugar or extra fine granulated sugar. It melts easily into the meringue making it ideal for whipping meringue desserts. It is usually found right next to the granulated sugar in the baking aisle. It can be substituted with regular sugar granulated sugar but castor sugar produces more desirable results.
  • You can get just as much flavour into the macaron shells simply by osmosis during the maturation phase with the filling. There is usually no need to add liquid extracts into the meringue.
  • Previously frozen egg whites cannot be used to make meringues since they tend to be watery once thawed. They can be used in other recipes which do not rely on it to be the sole leavening agent.
  • Never add liquid coloring into a meringue. Always use GEL coloring. This is a great brand that doesn’t fade while baking.

This post was originally published on March 18, 2017

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Comments

  1. Annie says

    August 3, 2020 at 6:16 pm

    Thank you for this!!! I have decided to try and “perfect” the french macaron in time for Christmas this year so I just completed my first attempt. The level of detail for each step was so helpful and helped me get feet on my very first try!

    Reply
    • Mimi says

      August 7, 2020 at 9:57 am

      That’s so great to hear! you are well on your way to making the best macarons in time for Xmas! Sounds like you’re going to spoil all your loved ones. XOXO, Mimi

      Reply
  2. Stacey says

    September 30, 2019 at 1:34 pm

    My macarons are chewy and not soft “cake like”. Please advise what I should do. Thank you!

    Reply
    • Mimi says

      October 9, 2019 at 9:32 pm

      Hi Stacey, you may have overbaked your shells. Have you tried maturing them fully? They usually get softer with a longer maturation period. XOXO, Mimi

      Reply
  3. Victoria Soto says

    March 21, 2019 at 12:04 pm

    I don’t see the ingredients list? How many egg whites and hoe much cream of tarter and sugar?

    Reply
    • Mimi says

      April 7, 2019 at 11:14 am

      The recipe for my macarons are here in my Best Macaron Recipe.

      Reply
  4. Regan says

    December 2, 2018 at 8:54 pm

    What temp to i put the oven at??

    Reply
    • Mimi says

      December 5, 2018 at 9:51 am

      My Best Macaron Recipe will have all the details including how to set your oven properly for baking macarons.
      XOXO, Mimi

      Reply
  5. Rebecca says

    July 9, 2018 at 8:04 pm

    What was the last thing you put in the bowl after you have the stiff peaks? You mix in a powder???

    Reply
    • Mimi says

      July 10, 2018 at 11:22 am

      That is the lead-in to the next video for the macaronage step. The dry mix is being folded into the meringue to complete the macaron making process. XOXO, Mimi

      Reply
  6. Chrisi says

    June 1, 2018 at 6:27 pm

    What do you do with all the extra yolks? I hate wasting them.

    Reply
    • Mimi says

      June 7, 2018 at 9:09 pm

      I do usually put them in the organics bin as I find I’d have to create a brand new dessert for them and use even more ingredients. You can always use the yolks to create a French Meringue Buttercream and fill the macarons with it!
      XOXO, Mimi

      Reply
  7. Margareth says

    February 15, 2018 at 5:11 pm

    Hi Mimi. I really love your blog!!!
    Do you have any idea how much time do you whipped the egg whites? Like N minutes before adding the sugar?
    Thanks!!

    Reply
    • Mimi says

      February 24, 2018 at 10:01 am

      Hi Margareth,

      Thank you! I hesitate to give a time since it can vary each time depending on the age of your egg whites, temperature, humidity etc. Always judge by the LOOK of your whites to determine when to add each ingredient like tartar or sugar.

      XOXO, Mimi

      Reply
  8. Mariam says

    March 20, 2017 at 12:45 am

    Hi Mimi , i wanna ask you Q : sometimes macarons shells
    Became so soft from the top and when i just touch it ,it’s
    Break so easily, beside they had like spots on the shells.
    I hate this can you PLZ help me and thank you sweety
    For the all tips you gave for us , love you

    Reply
    • Mimi says

      March 20, 2017 at 9:51 pm

      Hi Mariam,
      You may have overbeaten your meringue.
      More troubleshooting solutions over here
      Xo
      Mimi

      Reply

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