Swiss Meringue Macaron Recipe

First, let’s talk about why the Swiss Meringue Macaron Recipe is the best for making macarons (in my opinion at least).

The Swiss method entails heating up the sugar and egg whites over a double boiler before whipping the meringue. And once the meringue has been whipped to stiff peaks, you add the dry ingredients and fold them together.

The Swiss meringue macaron recipe produces a more stable meringue than the French method

WHY IS THE SWISS METHOD MORE STABLE THAN FRENCH?

1- The addition of heat to the mixture (when whisking the egg whites and sugar together over the double boiler) helps the proteins unfold more easily during the denaturation process. 2- The melted sugar increases the viscosity of the syrup that coats the air and water particles that constitute the meringue, making a stronger layer of protection