Making macarons is part of my baking journey. I still remember how many times İ failed baking them before İ finally had my happy ending story.
My 1st successful macarons were lemon macarons a couple of years ago, followed by some flavored macarons that become my favorite, especially Pandan macarons with coconut cream filling.
For you who never try pandan in your macarons, you should try it...totally delish for your coffee time or entertain your friends.
Or maybe chocolate is your favorite.. you could see my dark chocolate macarons İ previously posted.
All those my macarons are using french meringue method which starts with raw egg whites, whipped until they're foamy enough to hold stiff peaks, then fold into almond icing sugar mixture.
For Macarons with French meringue method, you can visit my category list "MACARONS" .
Just for information, there are three methods to whip the egg white; French method ( İ mentioned above), the Swiss method, and the İtalian method.
Swiss meringue method combines the granulated sugar and egg whites upfront, whisking them together over a water bath to about 140°F (60°C), then whipping them until stiff peak stage.
For this method, İ uses liquefied egg white which is the egg white that had been placed in a clean jar, İ covered with cling wrap with some small holes to let water content evaporate. İ kept my egg white in the refrigerator for 3 or 4 days.