Whenever someone asks me any of the following questions: ❓How long should I whip the meringue? ❓How long should I macaronage the batter? ❓How long should I bake the macarons? The answer to any of these is: it depends. It depends on so many factors. Never ever go by time. Even if I tell you it takes me about 15 minutes to whip my meringue, well to some people it takes 8 minutes and to others it takes 20 minutes. It depends on the type of eggs, the weather, the type of mixer you’re using. Instead of going by how long you should whip, fold, or bake, instead master each stage in order to find out what a perfectly whipped meringue is supposed to look like, how the perfectly macaronaged batter is supposed to flow, or how the macarons are supposed to be when they’re done baking. ✨As for the meringue, when it comes to the Swiss method, I like my meringue to have a 2-3 inch peak that shoots up and doesn’t bend down, the bottom of the meringue collected by the whisk should have defined waves, no...