How am i supposed to get a strong meringue I can't seem to get one? Thank you

- Shells are full!! - knowing that I’m at higher elevation, I bake at 315f instead of 320 - I try to achieve *just* before stiff peaks, is it too stiff, should I do more firm instead of stiff? - Am I over-folding the macronage stage?

Hi all! Here are the results of the macaron recipe, and for context, I live in Utah and we’re at high elevation (6000 ft) so I tweaked the recipe. This is the first time doing this recipe and the Italian method so I definitely expect to tweak it more until it’s satisfied. - baked at 300f - quick rest until top shell hardened - Previously, I’ve only done French and Swiss so looking for the “sap/honey” consistency was new to me, and as I experimented with the batter, i now think it may be overmixed, so good to know for future attempts. - Shells are formed but they are a bit soft/weak and can crack if I push too hard, so it is also hollow Questions: - is my temperature appropriate for high elevation? Should I increase or decrease? - How long should I wait for the macarons to rest? - Can anyone help me pinpoint the correct consistency of the batter? Maybe a video? - Is my meringue too stiff? Did I overwhip? - Should I still bake at 320f even at high elevation? I’m definitely hopeful with this recipe, though. Just have to work out the kinks.

@Crystal Arvelo is it 32g or 30g of water?

Hey guys—how do you guys bake your macarons? I will probably need to invest in a full baking sheet pan. But if you have a large batch, how do you time it? My second one is a bit more brown because it was on the higher shelf cuz I tried to bake it all at once but on separate shelves. @Crystal Arvelo