Macarons are one of the most popular but also most challenging desserts to get right. We spent many months and made dozens of batches in the pursuit of trying to find a recipe and some foolproof techniques to help you get it right the first time. A perfect macaron should be chewy on the inside and crispy on the outside. First things first, you want to let the egg whites come to room temperature for at least 30 minutes before you get started. Having the egg whites rest is gonna result in a much fluffier, airier meringue. So, protip, a really easy way to separate your white from your yolks is to use your hands or you can alternate between eggshells. Now we can move on to our dry ingredients.