Put the 3 egg whites in preferably a metal bowl with a narrowing bottom.

Add 1 teaspoon of baking soda or tartar and a few drops of lemon

Beating the eggs to snow is to incorporate air inside, it is a chemical reaction.

As soon as the eggs have gone up it is necessary to stop beating them otherwise they could go down again.

The eggs must be at room temperature and the ideal is even to have separated the whites from the yolks 2 weeks before mounting the meringue (you can keep them in the fridge in a closed box).

Fill a piping bag with the preparation and form small domes of 2 cm width (be careful, they spread out)

let the macaroons rest in the open air for at least 30 minutes to allow them to crust.

Put it in a preheated oven at 150°C or 300°F for 12 minutes

After 6 min open your oven to chase the humidity inside and to it again after 4 min

My favourite ganache is with mascarpone ( 100g), some drops of my favourite extract( 3 drops or more depending on your taste) and some icing sugar( 50 g: 1/2 cup).

For a chocolate ganache the easiest ganache is with 100g of chocolate, 2 tablespoons of butter, 100g of creme fraiche 1/2 cup of powdered sugar.

The macarons will be best after 2-3 days resting in the fridge.

If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up.