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: https://www.piesandtacos.com/swiss-me...

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: https://www.piesandtacos.com/egg-whit...

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: https://www.piesandtacos.com/macaron-...

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: https://www.piesandtacos.com/understa...

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 (https://www.piesandtacos.com/macaron-...) for many articles such as macaron troubleshooting, the science behind macarons, the tools I use, tips, frequently asked questions, and much more!

Troubleshooting: https://www.piesandtacos.com/macaron-...
Science behind macarons: https://www.piesandtacos.com/tag/maca...