I used to think you had to use a stand mixer for macarons, but my hand whisk experiment proved me wrong

I tried making a small batch of pistachio macarons last weekend and my KitchenAid was in the shop, so I decided to whisk the meringue by hand. I was sure it would be a total fail, but after about 8 minutes of whisking, I got perfect stiff peaks and the shells came out with the best feet I've ever had. I guess the slower, more controlled process gave me a better feel for the meringue's texture. Has anyone else had a win with a method they were sure would flop?

2 comments

2 Comments

jordanr891mo agoTop Commenter

Wow, I was totally convinced a stand mixer was non-negotiable for that. Your post makes me want to try it by hand next time, just to see if I get more control over it. Maybe the old way is better for some things.

william3201mo ago

Try it, @jordanr89, but you'll miss the mixer fast.