Little White Clouds

For an especially tender result, don't chop too finely so the mixture stays airy.

The bowl and whisk must be completely grease-free, otherwise the meringue won't hold.

Add the sugar in portions to make the meringue finer in texture.

Use a spatula and fold only until just combined so the mixture doesn't deflate.

On wafers the clouds keep their shape better and are easier to lift off the sheet.

Drying forms a fine skin that gives them the characteristic surface.

Convection is important so the macaroons dry rather than brown.

If they brown too quickly, slightly lower the temperature or prop the oven door open a crack.

They become firmer and easier to handle only after cooling completely.