How to Make Perfect Meringue for Macarons

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By popular request, here is a dedicated video and instructions for preparing the meringue in macaron baking. The meringue is perhaps the most important foundation for macarons so it’s important to make it properly. I’d venture to say that most of your macaron problems will come from a poorly prepared meringue. Make sure you are starting with aged egg whites (link below) and follow the step-by-step instructions outlined. I also made a video for you so you can get a visual idea of the key markers to look for when making meringue.

Stiff Peaks is characterized by points in the egg whites that stand vertically without drooping.

How to Make Perfect Meringue for Macarons

- - 1. Use AGED egg whites (read this post on how)
    2. Wipe down 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 putting a bowl of warm water underneath the cup holding the egg whites.
    4. Throughout the process, always start whipping on low then increase speed to medium and eventually ending on high.
    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, add GEL color
    10. Whip on high until stiff and whites clump in the whisk.
    11. Use immediately

Watch video for visual markers:

Notes:

Always start whipping egg whites on low speed. This will allow the air bubbles created to have a more stable structure.
Yes, you can beat a meringue too much. Once it starts to separate into chunks, you know you’ve gone too far.
Another test for macaron stiffness is to you flip the bowl upside down and the meringue doesn’t slip. This might not work so well with glass bowls since it slips easily on glass. Use stainless steel if possible.
Do not use plastic bowls to whip the meringue since they have a porous surface and holds onto oils.
Do not use aluminum bowls for beating meringue since some of it may come out during the beating process.
You can get just as much flavour into the 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.