How to Perfect French Meringue for Macarons

Start by ensuring your mixing bowl is clean and dry. This is crucial because any grease can prevent the egg whites from whipping properly. Use the freshest eggs possible for the best results.

Separate the egg whites from the yolks carefully, as even a small amount of yolk can compromise the meringue's stability. Allow the egg whites to come to room temperature before you start whipping them.

Begin to whip the egg whites on low speed, gradually increasing to medium speed. It's important to whip them until soft peaks form, which means they should hold their shape but still be glossy.

Once you achieve soft peaks, slowly add the granulated sugar, one tablespoon at a time. This process helps dissolve the sugar fully and allows for a stable meringue.

Continue whipping the mixture until you reach stiff peaks. This is where your meringue should stand firm and not droop when you lift the whisk. Make sure to watch for air bubbles forming, as larger bubbles can cause the meringue to collapse.

If you notice large bubbles, gently tap the mixing bowl against the counter to release them.

Once you're satisfied with the stiffness of your meringue, sift in the powdered sugar. Gently fold it into the mixture using a spatula, being careful not to deflate it.

This mixture is now ready to be used for piping macaron shells or other confections. Remember, a good meringue is crucial for achieving the right texture and height for your macarons.