Wipe down appliances with vinegar. Before making the macaron shells, wipe all appliances down with white vinegar to ensure they're clean and nothing with hinder the egg whites from wiping up.




Freeze the shells after baking. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily.




Chill the macarons. The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day.