<p>When I first started out in baking, I had the smart idea to attempt French macarons. I was clueless about how challenging macarons can be, and had never even made meringue before. As you can imagine, I encountered every possible problem. I scoured google for answers, which I found over several blog posts. I tried macarons for the second time, and you guessed it; success! Since then, I&#8217;ve made them several times (successfully) and compiled a guide to French macarons, which contains my tips and techniques! (FYI: This is not a recipe, ; but tips that you should read before attempting a <a href="https://thesweetbalance.net/recipes/caramel-latte-french-macarons/amp/">macaron</a> or <a href="https://thesweetbalance.net/recipes/strawberry-meringue-kisses/amp/">meringue</a> recipe)</p>
<p>I also want to add that while the Italian and Swiss methods are more stable, the French method is quicker and easier, which is why I&#8217;ve always used it so far. However, I WILL attempt the other two meringue methods to make macarons soon and update you on how it goes.</p>
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<h4>First, here&#8217;s some tips on mastering meringue:</h4>
<p>Learning to master meringue first will really help as a crucial half of a macaron recipe is a good meringue. Apart from using it in macarons, meringue is found in many other recipes, such as my <a href="https://thesweetbalance.net/recipes/pastry/mini-lemon-meringue-tarts/amp/">Mini Lemon Meringue Tarts</a> and <a href="https://thesweetbalance.net/recipes/cakes/lemon-meringue-almond-cupcakes/amp/">Lemon Meringue Almond Cupcakes</a>. A soft peak version is also used for my <a href="https://thesweetbalance.net/recipes/creams/baileys-chocolate-mousse/amp/">Baileys Irish Cream Chocolate Mousse</a>. So it&#8217;s a great idea to learn how to master it. Whether you&#8217;re making French Meringue, Italian Meringue or Swiss Meringue, these tips apply to all!</p>
<ul>
<li>Use fresh eggs, that are at room temperature. Ageing the egg whites is not necessary.</li>
<li>While older eggs whip up more easily, they are much less stable, so always use fresh.</li>
<li>Use a handheld electric mixer or stand mixer to beat. It would take a long time to beat by hand.</li>
<li>Make sure there are no traces of egg yolk left in the egg whites.</li>
<li>Best egg separation method I&#8217;ve found: Crack the egg in a bowl and simply scoop out the yolk using your hands.</li>
<li>Whip your egg whites in a glass or stainless steel (not plastic) bowl. Make sure it&#8217;s clean and wipe it down with white vinegar to help the whipped egg whites retain stability. ;Whip on slow-medium speed.</li>
<li>Add a teaspoon of cream of tartar (with 2 egg whites) to stabilize the meringue. Do this at the foamy stage.</li>
<li>Egg whites stages: Foamy, soft peaks, medium peaks, stiff peaks. As soon as you reach stiff peaks, stop whipping.</li>
<li>Do not over whip as it will &#8216;weep&#8217; (liquid pools at the bottom) and turn grainy and dull.</li>
<li>Pour the sugar into the egg whites slowly and gradually at the foamy/soft peak stage. If poured all at once, it will deflate the meringue. The sugar should dissolve (no longer grainy) by the time you reach the stiff peak stage.</li>
<li>To test if you have reached the shiny stiff peak stage, pull your whisk straight up out of the meringue; it should leave a pointy peak that holds its shape even if you turn the bowl upside down.</li>
</ul>
<p><img class="aligncenter wp-image-1923 size-large" src="https://thesweetbalance.net/wp-content/uploads/2019/02/IMG_1748_a-1024x683.jpg" alt="Meringue Kisses" width="1024" height="683"></p>
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<h4>The guide to French macarons:</h4>
<ul>
<li style="list-style-type: none;">
<ul>
<li style="list-style-type: none;">
<ul>
<li>Do not attempt to make macarons on a humid day. Use a dehumidifier, if you absolutely MUST.</li>
<li>Measure out the ingredients perfectly. Macarons are an exact science.</li>
<li>Prepare everything before starting. All ingredients, piping bag and baking sheet.</li>
<li>Use a ;<a href="https://amzn.to/2Uqimva">macaron silicon mat</a> or a <a href="https://amzn.to/2NPuLGj">silimat</a>. This is a game-changer. You can buy 2 to bake 2 batches at a time.</li>
<li>Place it on a baking sheet before piping in the macarons, as it is flimsy.</li>
<li>When adding a flavour, use dry ingredients if possible.</li>
<li>For adding colour, use gel food colouring in the meringue.</li>
<li>Substitute ground almonds works just as well as pure.</li>
<li>Grind and sift dry ingredients very finely.</li>
<li>Use a folding technique (and a spatula) to combine the meringue with the dry ingredients.</li>
<li>Stop folding when you can make a figure &#8216;8&#8217; using the dripping batter in one fluid motion. Do not over-fold.</li>
<li>Use a piping bag to pipe the batter, making sure to hold it very straight and not at an angle.</li>
<li>After piping the batter, hold the baking sheet in your hands and drop it onto a surface several times to pop the air bubbles. Use a toothpick to pop the remaining stubborn air bubbles.</li>
<li>Rest your piped macarons. They need to dry and form a &#8216;skin&#8217; (for around 30 minutes) to bake properly and get feet.</li>
</ul>
</li>
</ul>
</li>
</ul>
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<p>Pin the below image to save this guide for later!</p>
<p><a href="https://thesweetbalance.net/blog/french-macarons-guide/attachment/guide-to-french-macarons-and-meringue/amp/" rel="attachment wp-att-3298"><img class="aligncenter wp-image-3298 size-large" src="https://thesweetbalance.net/wp-content/uploads/Guide-to-French-Macarons-and-meringue-683x1024.jpg" alt="Guide to French Macarons (and meringue)" width="683" height="1024"></a></p>
<p>Let me know if this helped you. Feel free to ask me any questions below!</p>
<p>Happy baking,</p>
<p>Kim x</p>
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