Swiss Meringue Macaron Recipe

Hello friends, today I will show you the basic Swiss Meringue Macaron Recipe, using the Swiss method to make the meringue. We will talk about why this is my favorite method, many tips and tricks, and detailed instructions on how to make the best macaron recipe!
Full recipe: www.piesandtac...
100 grams egg whites
100 grams white granulated sugar
105 grams almond flour
105 grams powdered sugar
Food coloring if desired
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Egg white powder: Egg white powder is not the same as meringue powder, but some people use meringue powder in the place of egg white powder. Egg white powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster and add a layer of protein to the meringue. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites. You can read more about Egg White Powder here: www.piesandtac...
Food coloring: Make sure to use gel or powder food coloring, not liquid. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. Read more about food coloring here: www.piesandtac...
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Read more about oven here: www.piesandtac...
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven after 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Macaron School: Check out Macaron School (www.piesandtac...) for many articles such as macaron troubleshooting, the science behind macarons, the tools I use, tips, frequently asked questions, and much more!
Troubleshooting: www.piesandtac...
Science behind macarons: www.piesandtac...

[@Gladysaur1]

This recipe is a game-changer! I started baking macarons in 2018 using the french meringue method (I don't have a stand mixer or anyone to help so Italian is not an option). I know I baked well over 20 batches, the results were always a hit or miss. Often within the same batch, some macarons would look perfect while others looked like they had been through a war. When covid struck, I gave up on macarons, with all the chaos going on, I needed a more stable desert-- literally, just looking at a macaron made me feel so defeated lol. I hadn't seen a macaron video in over 9 months, so I have no idea how your pumpkin macaron video popped up on my home page a few days ago, but I'm so glad it did. I gave it a shot, then binged the rest of your videos since I was so curious about this new Swiss Meringue method. Something about your videos gave me hope and I decided to try baking some macarons for thanksgiving-- they worked!!! Last night I baked 4 batches: four different flavors (pumpkin, coffee, lemon, and chocolate) and they all came out looking great! I think in total I got around 10 cracked shells (out of 80+), and some had smaller feet than others, but the tops were smooth and they looked and tasted so good!!!! Thank you so much for sharing your macaron recipes!! ^_^ You have made me enjoy macarons once again!!! The only thing I did differently is use gel food coloring since I prefer the color concentration from those, and I tried both silicon mats and parchment paper. I preferred the parchment paper since the bottoms would stick a bit to the silicon mats, however, they came right off the parchment paper-- so to those who don't have the silicone mats or vice versa, this recipe is still really stable between the silicon mats and parchment paper, you should definitely try it!

[@PiesandTacos]

That’s amazing to hear thank you so much for your comment!! It really made my day!!!!

[@tommydan55]

They shouldn't stick to silicone mats. Mine don't. Or crummy mats. I had that problem with one brand. Probably slightly undercooked.

[@tweewin]

Thanks for sharing your experience! I also tried on and off 15x in the past 5 years. Failed 10x, the other 5x were just pure luck I guess. I have tried both French and Italian methods, not Swiss. Reading your comment gave me hope. I am determined to try again very soon! I just want to really master this cookie and I don't give up easily, hence me still trying after so many fails. 🤣😂☠ For those of you who are failing a lot like me, you can find all purpose flour recipes on KZbin, if almond flour is expensive in your region and you want to practice more. Good luck to everyone trying this!

[@Gladysaur1]

@@tweewin good luck!!! I hope it worked out for you too!! 🥲

[@tweewin]

@@Gladysaur1 It was THE first time that I had been consistently successful with French macarons using this recipe and the Swiss method! I made over 30 batches since Easter 2022. 💁🏻‍♀️😌😬 It has been consistently perfect shells and tastes just fine on their own, as ice cream sandwiches, or as regular filled macarons. Delicious, simple, and it yields great results each and every time! The biggest thing is a scale. I definitely thing the scale and weighting the ingredients is one of the most important factors for making French macarons successful. For anyone questioning if you should get a scale, you definitely should! I failed many times before using US measurements (volume) instead of metric weights, which will make it consistent each and every time.

[@vgvlogs4182]

I did macarons for the first time ever in my life with instructions from you using the swiss method, and total succcess on my first try.

[@PiesandTacos]

Thank you that's wonderful!

[@Kpotter8390]

So I have tried making macarons the French method probably 20 times. They’re very all never been good to the point where I was proud and some were down right terrible. I made this recipe without egg white powder and just a hand mixer. It was phenomenal. Thank you so much!!

[@PiesandTacos]

That’s wonderful to hear thank you 💙

[@sfdede8372]

I know you have done so many videos but this a great instruction for this method. I started doing swiss because of you, changed the game for me! thank you for all your content.

[@PiesandTacos]

Thank you so much that is awesome to hear!!!

[@jeninismail879]

This recipe is a life saver, i genuinely enjoy making macrons now. It’s super simple and it turned out perfect 5/5 times i’ve made them 🥳 I was going to remove macarons from my menu before this recipe.. Thank you!

[@DraGnFly007]

You are a MASTER at instruction from soup to nuts! The BEST macaron video to date, and I've viewed many!! Bravo!

[@PiesandTacos]

you're so kind thank you so much!!!

[@Lizi46]

My only succesfull try with macaron was your swiss method and recipe. Since than I have made them in different colors and flavors. Thank you so much for your video and instructions. Greetings from Hungary.

[@Lizi46]

Your recipe is the best. Thank you! Greetings from Hungary.

[@TheNarrowGate101]

I can’t tell you how happy I am to have found this recipe. I finally made a batch of beautiful macarons! I followed your recipe exactly as written and it resulted in full shells, not fragile and nice feet. The sweetness level is perfect. I can’t thank you enough for the precise instruction. Thank you for sharing your hard earned macaron wisdom.

[@PiesandTacos]

That's awesome to hear thank you so much!!!

[@amberstout6955]

This is amazing! I have been using the French method and always had air pockets, tried to whip the meringue more, less, so many times and though they always tasted good I wasn’t happy. I just did your galaxy macarons and for the FIRST TIME I have full shells!!!! So excited. Thanks for sharing !!! Can’t wait to try your other flavors.

[@PiesandTacos]

yay thank you very much!

[@roualhoujeiri5905]

I’m a new subscriber and I’m studying all your videos religiously now😂 I failed at making macarons a few times and now I can’t rest until I get them perfect!

[@yvettemiller-samuel5038]

I find your videos to be very well put together and your step by step guide makes even a novice like me, think macarons are not as intimidating as they appear! Thanks for sharing your expertise.

[@PiesandTacos]

Im so glad my videos are helpful!!! 💕

[@MariaGonzalez-nn9gu]

I wanted to jumó back on and let you know that tried the recipe again but this time I turned the kitchen aid mixer on high and the meringue whipped up beautifully. And the macarons are a success! Thank you soooo much for your videos.

[@despinagatzas7030]

Thank you so much for your recipe and video tutorial. I just made these today (first time making macarons) and they turned out gorgeous without hollow shells. 💕💕

[@kamilakoodziejczyk2728]

Thank you, for the first time I had no hollow macarons ❤

[@ProfOlds]

The revised recipe and methodology really helped. My macarons are well footed and floofy again! Yay!

[@reenie38]

I have always watched your vids very inspirational but had stuck to the French and Italian methods. I purchased your book and at the same time a wiz bang mixer which has preset programmes with one being for Swiss Meringue. It seemed fortuitous so i followed your recipe but not using the double boiler just the bowl which heats as it whips for 10 min. I then did the oven dry technique and I achieved the most delightful macarons, nice feet, no hollows which is a first for me and stable colour, thank you soooooooo much.

[@vojtasjedyny]

Amazing. Thank you so much for sharing your knowledge and experience. Have a nice day. And happy baking/cooking. ❤

[@elenaschwartz8859]

Thank you for your recipes and videos. You are amazing!

[@traciw71]

This is my new base cookie recipe!

[@megvacante8851]

Thank u so much greatings from Italy I will show u how they look like Thank you for sharing this with us

[@traciw71]

Used this recipe today and amazing taste.

[@prisfb]

I love this channel! ❤

[@FreeStockFootageChannel]

I think this is the best macarons recipe to ever exist

[@cathreneahyouseenow...2133]

this was so helpful thank you...

[@norsetomeadyou]

Hi Camila! I’ve been following your recipes and tips for all of my macaron adventures, and I can’t thank you enough!! I’m now looking into countertop ovens, and I noticed you had two versions of the Ninja 10-in-1 air fryer on your blog - the regular XL Pro, and the Smart one with the thermometer. Do you prefer one over the other, or do they function the same for macarons? Thank you for all of your help!! ♥️

[@marycaballero4087]

Muchas gracias por compartir tu conocimiento. Thank!

[@PiesandTacos]

Gracias 🙏

[@anamariatorero2401]

Thank you so much for yr recipe.

[@ratreesrisatja3157]

Thank you very much for your video. 🎉❤

[@dayday0824]

Thank you so much for sharing ❤️

[@MariaGonzalez-nn9gu]

Thank you for your videos I love your demeanor. I have tried Swiss meringue a couple of times with no success. The egg whites never becomes airy and fluffy. I make cakes and am comfortable making meringue (Italian)and buttercream. So I would appreciate your help. I want to make this recipe.❤️❤️

[@rubyc.4311]

Thanks for sharing this video. I love your recipe, it’s very simple. I still have yet to figure out proper macronage as I’m still getting hollows.

[@PiesandTacos]

Try whipping the meringue a bit less. I find that a lot of my hollow issues came from whipping the meringue at a speed that was too high and to an overly stiff consistency.

[@martinkarleskind8697]

Try aging the macarons for a day or 2 with the filling in them. Its a good way to fix them. It worked for me before.

[@lachileritalachilerita4381]

Marvelous! Thanks

[@PiesandTacos]

🥰💛

[@celsogarcia2398]

Excelente vídeo!!!!!!!

[@chikafransiska2239]

thanks for sharing sister😍

[@PiesandTacos]

thank you 😊

[@heatherclarke721]

Your awesome, love your videos thank you xxx

[@PiesandTacos]

Oh thank you so much 😊

[@macaraigresidence5913]

Thanks for the tip! Also, is it necessary to sift the almond flour and powdered sugar?

[@carolmelancon]

Very helpful except acids (vinegar) aren't the right choice for removing grease - alkalines (detergent) are what you need. Wiping the mixing bowl/whisk with vinegar may help stabilize the meringue just like adding lemon juice or C of T, but it doesn't remove grease.

[@aparecidaamaral1995]

A melhor😍!! 🇧🇷

[@PiesandTacos]

obrigada ❤

[@lorigoedken8149]

Can you add flavoring? How much? Love your videos. I can’t wait to try it!

[@ORNA10008]

🙏

[@Af30018]

Thank you! I tried this and turned out better than the French version. I was able to get the ribbon effect. However, they turned out a bit grainy, chubbier and not as smooth as yours. Any tips or troubleshooting to make it smoother?

[@Naomi.Scott.]

Hi Camilla! Will definitely give it a go! How long would you recommend to keep the shells before filling? Could I store them in an airtight container at room temperature for 2 days and after that fill them? Thank you 😊

[@PiesandTacos]

you could best to keep them refrigerated or frozen instead.

[@chohaewon88]

Thank you so much for this video! :) Which results do you prefer: countertop oven or regular oven?

[@PiesandTacos]

my large oven, but the countertop one is convenient because it doesn't require resting from most shells.

[@prachirangwani3065]

Ma'am plz eggless baked cheese cake receipe share kijiye

[@tryphosesaintil1447]

That was really helpful. It’s my first trying to bake macarons. I have little access for almond flour. Can I use all purpose flour? If so, how much for this video’s recipe? Thanks ♥️

[@PiesandTacos]

I have a video on all purpose flour macarons just check it out on my blog :)

[@shneorchaviv]

Hi thank you for the video I did this recipe 4 time and the macarons are good but they are lopsided do you have an idea how to fix it?

[@Naz13581]

Thank you so much for sharing all tips and tricks as these little sweets are finicky. About resting method, how long the macarons should rest? The surface should be dried completely or just until doesn’t stick to the finger but still soft and if press the finger on it makes indent? Thanks!❤️

[@PiesandTacos]

I rest until there's no indent

[@Naz13581]

@@PiesandTacos I appreciate it!

[@doggodoge8056]

Yay

[@amaniemom]

Thank you so much for the video. Can you use pasteurized egg whites? If not what do you do or make with all the yolks?

[@PiesandTacos]

you can use them yes

[@edenbarlev]

do u need to let the eggs and sugar after they melt together cool to room temperature before beating?

[@mientjepothoven2358]

Bak je. Op onder en boven warmte of op hetelucht? Als ik onder en boven bak op 150 graden dan worden ze heel hard maar niet gaar

[@user-nb3wp2ur1o]

Hi! Which brand egg white powder do you use and can I get it from Amazon ?

[@TheFlipsie]

They look so pretty and smooth! Would this method work with aquafaba as well?

[@PiesandTacos]

no, not quite. the vegan baking project has a vegan swiss recipe for macarons

[@kayminimo7280]

I don’t know if this has been covered but when piping and resting macarons, can you pipe both trays and leave one to rest longer while the first tray bakes or would you recommend waiting to pipe the second tray so it doesn’t over-rest? Does that make sense? lol usually my batter is enough for two trays

[@PiesandTacos]

It’s very very very unlikely that you will over rest a Swiss recipe. I’ve left mine resting for even 5 hours before. It’s fine.

[@kayminimo7280]

@@PiesandTacos thank you so much! I appreciate you replying back to me!

[@temitopeoluwaseun]

I would like to try this method. Is it possible to reduce the quantity of granulated sugar

[@shenglee2106]

Hi, I made this recipe but the macronage mixture was really thick and did not get to flowy lava stage. What did I do wrong?

[@wikiwiki9637]

With what specific vinegar do you rub all the tools you will use?

[@squarebodychick3772]

Can you use cream of tartar in place of the egg white powder?

[@user-gm4nk1gu3q]

Camila para hornearlos en el horno Ninja le apagas el ventilador? ❤

[@PiesandTacos]

no. on baking setting regular

[@jasonperelshteyn4463]

Hello, I am practicing this recipe and have one issue -right after the oven, when macarons are still hot - there are no hollow space in shells, when shells cool down - hollow space appears. who knows why this is happening?

[@cameroncouldntthink]

My hand mixer has like 2 settings. Fast and faster lol. Is this why this method never works for me? I can’t ever seem to get it right

[@angelagalati7724]

Hello lovely I just tried your recipe with the no rest around 290 degrees unfortunately they cracked on the top and no feet 😬I’m trying to rest the next ones see what happens 😬🤔

[@lorina13d79]

Can i add vanilla flavour? If yes when should i add it?

[@sterlingpuffer4781]

do you use a convection oven (fan) or a regular oven

[@melll9853]

Hi love your videos but question. I bought a ninja same as yours and was wonder do you open the ninja every 6 min I noticed in the video you set timer for 6 min even though you say you cook for 23 min

[@PiesandTacos]

So I can check their feet, see if they need to be rotated etc

[@melll9853]

Thank you again I will check mine as well

[@AllanSHudson]

is there any way to make the macarons less sweet without the whole thing crumbling or not baking right? I tried making sugar free fillings but it's still way overly sweet for me...

[@PiesandTacos]

no it's not possible. Macarons are dessert so they are supposed to be sweet. I have posted a whole video about the science of why it doesn't work to add less sugar kzbin.info/www/bejne/rWmciHaZbamUjZI

[@sebastianmartinezdiaz8595]

Can I use meringue powder instead of egg white powder?

[@wnm1899]

How many times should you tap on the counter please?

[@mellie4364]

Can we double this? Have you doubled it?

[@Sueahmadyar]

Is it possible if you can make a video on how to make Keto macarons please?

[@PiesandTacos]

They’re not possible to be made because of the sugar. You need real sugar for the chemical reactions.

[@Sueahmadyar]

@@PiesandTacos Thank you so much:). I love your fail proof recipe. I used to have such a hard time making macarons. With your recipes, they turn out beautifully❤️

[@PiesandTacos]

@@Sueahmadyar you're so kind thank you!

[@lolishayashi7502]

No veo que tiempo les das y temperatura también si todo el tiempo es con temperatura abajo y arriba porque me cambian de color?

[@PiesandTacos]

5:30 7:16 each oven works differently, you have to experiment different temperatures to find out what works best

[@mercedesmercado3878]

Hi, where did you buy your macarons mat, do you have any link for that? And the stone in your over where you got it? I am just trying to get all the tips I can get to get better macarons, I constantly getting a little bit spread of the macarons feet what is very frustrating.

[@PiesandTacos]

All my tools are here :) www.piesandtacos.com/macaron-tools/ and pizza stone: amzn.to/3ovLi51 For spread out feet I'd look into the consistency of the meringue and the batter, overly whipped meringue and over mixed batter can both cause spread out feet.

[@mercedesmercado3878]

Thank you!

[@Jayas_Kitchen5510]

subscribed......

[@PiesandTacos]

thank you 😊

[@noblesmacarons2103]

The methode heart very interesting.. but I think it's to much sugar my dear.. but they are amazing

[@PiesandTacos]

My recipe has one of the lowest sugar ratios out there I have compared it to most popular recipes used by many people out there.

[@bettyshoffner7857]

I cannot get the recipe to pop up

[@92TampaChick813]

What brand of egg white powder do you use for your recipe?

[@PiesandTacos]

judees

[@Rukaiyah52]

Hello I've followed this recipe twice, and my macaron do not form that dry layer before baking, they're just too wet, even with the help of a fan. And so then the feet turn out so small.

[@PiesandTacos]

How long are you resting them

[@Rukaiyah52]

@@PiesandTacos the first time I rested the first mat for about 10 minutes just for the sake of resting, and the ones on the second mat for an hour until I gave up on them forming a skin and they turned out hollow. I thought maybe it was the vinegar I used in the intial wiping, but then in the second batch I didn't use the vinegar, and I still had to put the macarons in without the skin because then theyll end up completely hollow. I kept them for 20 minutes with a fan in the second batch. The feet form but so small. They rise and fall really low. Should I use lesser eggwhite?

[@ishapatel5621]

Can you do vegan macron Swiss method as well?

[@PiesandTacos]

i think vegan baking project has a swiss vegan mac recipe

[@nesrinemawassi8638]

Can I get measurements plz

[@92TampaChick813]

The ingredients measurements are in the description box

[@PiesandTacos]

www.piesandtacos.com/swiss-meringue-macaron-recipe/

[@Warning203]

First time I used this recipe I had full shells. Never had full shells before with French. I was so happy. A week later I made more macarons and they were hollow again. I don't know why 😭. I'm so sad

[@PiesandTacos]

How hollow? Like completely hollow? Were they fragile on top?

[@Warning203]

The shells were hard, there was a chew but a very significant hollow. I filled them and stuck in fridge but still a big hollow today.

[@sermandeaurore9976]

Hello can we divide the quantity of this recipe by two ?

[@PiesandTacos]

yes

[@julieslowgrove3524]

Where can I get the written recipe please... I need to try yours as all the others I have tried have failed

[@PiesandTacos]

www.piesandtacos.com/swiss-meringue-macaron-recipe/

[@supermomskitchen]

Why is my macroon very chewy?

[@iraidatrillo]

Hi from Orlando Florida 🇺🇸 I have your book school of macaroon but I tried 2 times your recipe and a don't what made rong😥..in this 2 times I put all the macaroons on the garbage 😥😔

[@otiliakocis8176]

Subtitrări în limba română va rog! Multumesc!

[@haadiscakeoclock3886]

Can I half this recipe???

[@PiesandTacos]

yes certainly

[@haadiscakeoclock3886]

Plz share any tip for loapsided macarons. I m just facing this issue.

[@rusa_]

My macaroon batter remains thick even after folding for 10 minutes. Anyone experienced this ?

[@PiesandTacos]

Is it Swiss method? I can’t advise on other methods but if it’s Swiss you’re probably over whipping the meringue

[@rusa_]

@@PiesandTacos Yes. Swiss method. What exactly is "over whipping" ? For example, I whipped until the peak was just a bit droopy (like an elf's hat), then kept going for maybe 3 minutes and got a firm peak.

[@deepikaaryasomayajula7757]

Has anyone tried without egg white powder ?

[@PiesandTacos]

yes it works 100% without egg white powder. i didnt use it for years, and actually during winter time I dont use it because it makes the macarons crunchy and hard. depending on your climate it wont be beneficial, specially if it's a dry climate.

[@tommydan55]

Although they look good from the outside, you should always - always - break a few in half to show they're full - no hollows. I'm naturally suspicious of any macaron videos that don't do that.

[@PiesandTacos]

These were used to make these kzbin.info/www/bejne/hHrZlmOCjJ2Diac and you can see there that they aren’t hollow, they are actually pretty full. Though that’s definitely not something I focus on. Lately for some reason people get very caught up in this “hollow macaron” obsession, when that’s not even telling of a perfect macaron. Many professional bakers and macaron teachers even claim to not like the full shell because it doesn’t have the meringue melty bite when you serve it. I do like my macarons to be full and I’ve worked on perfecting them that way because that’s my preference but it’s definitely not something I am trying to push on people. If someone makes macarons and their shells comes out with a gap that’s 100% fine, because as long as the macaron structure is right (sturdy top and formed feet), the shells will hydrate and fill up as the filled macarons mature in the fridge. Having been a macaron teacher for many years now, a lot of people get caught up in this notion that they are less of a baker because their shells aren’t 100% full out of the oven, they lose motivation and stop trying, when in reality sometimes depending even on the oven the person has, that’s just something they won’t be able to achieve. But as long as the shells are sturdy (not delicate tops) and the feet are formed, that’s fine and some people (professional macaron teachers) even prefer it this way.

[@tommydan55]

@@PiesandTacos Okay, I respect that point of view but I also respectfully disagree. The champs these days at making macarons are the South Koreans and I'm sure you've seen their videos. They always cut or bite into them to show they're full, and I agree 100% with that policy. A hollow mac is an inferior mac. Period. "...because as long as the macaron structure is right (sturdy top and formed feet), the shells will hydrate and fill up as the filled macarons mature in the fridge." Maybe, maybe not. Better would for them to be full immediately after baking. "Many professional bakers and macaron teachers even claim to not like the full shell because it doesn’t have the meringue melty bite when you serve it." Hollow macs affect the overall texture for the worse. I'm not sure whether you mean the same thing with the term "melty bite", but a full mac will have a chewy texture inside and a crispy outside which are also signs of well-made macs. "...a lot of people get caught up in this notion that they are less of a baker because their shells aren’t 100% full out of the oven, they lose motivation and stop trying, when in reality sometimes depending even on the oven the person has, that’s just something they won’t be able to achieve." They are less of a baker. It took me a full year to get the hang of it and I even bought a convection oven to replace my conventional oven to make the job easier. But even people with conventional ovens can make full macs by adapting (higher temps/longer baking). I used to do that 180 degree rotation half-way through and baking on upside-down trays. I could only bake a single tray at a time. Now, no rotations, no upside-down and 2 trays at a time. And full macs. Bake Toujours recommends the AirBake trays for people with conventional ovens. It's not easy and one has to persevere. Thank you for the link to the other video where you show them to be full. I think my point is an important one, but other than that I also think your video is well-made with lots of good advice.

[@patriciamonteiro3370]

If you want to be harsh on yourself fair enough but you shouldn’t really be judging other bakers to say they are less of a baker because sometimes macarons can come out hollow… I agree with Camila 💯 and I think this idea of judging macarons like that is a disservice for something so enjoyable, and again, I respect your opinion but please be respectful with other bakers.

[@tommydan55]

@@patriciamonteiro3370 I stand by what I wrote. I didn't even make my other point to her (in the interest of politeness) - that one shouldn't have to wait a day to see if the hollows disappear. They should be full out of the oven, Trying to rationalize hollow macs is a disservice not only to oneself, but also to others that read tutorials to try and learn how to do it right. Watch some of Sugar Bean's or Joconde's Baking's tutorials if you want to see how a good mac tutorial is made, and how to judge the results. It can not look good only from the outside. Not if you're a serious baker. If one doesn't care, then be satisfied with macarons that taste good and look good from the outside, but are seriously lacking in texture.

[@rafaltepinski4491]

Is it possible to use aquafaba instead the egg whites in this recipe? Thank you in advance for your answer ;-)

[@PiesandTacos]

no it's not, sorry.

[@rafaltepinski4491]

@@PiesandTacos thank you for your reply