It is very important that your measurements are precise for all ingredients, but for the egg whites in particular. Use a kitchen scale to weigh them out!




Your butter should be room temperature but on the cooler side. It should not look greasy or be soft enough to easily squish it.




Be sure to wipe your bowl and whisk attachment down with white vinegar. This ensures that everything is squeaky clean and nothing will hinder the egg whites from forming stiff peaks.




It is SO important to wait until the meringue drops down to at least 85 degrees F or you will risk the butter melting and the whole thing turning into a big soupy mess. This can take about 20-30 minutes.




For a caramel variation see Salted Caramel Macarons.




For a pumpkin variation see Pumpkin Macarons.