Peanut Macaroons

Don't chop them too finely so the macaroons keep a nice bite.

Degrease the bowl and whisk (e.g. with a little lemon juice) beforehand so the meringue becomes more stable.

Add the sugar in portions to achieve a smoother surface later.

Fold only until evenly distributed to preserve as much volume as possible.

Use a second spoon or slightly moistened fingers to shape/level them so the mixture sticks less.

A slightly dried surface helps the macaroons stay stable while baking and become smooth on top.

If they start to brown, lower the temperature slightly or move the tray one rack higher.

Only remove from the paper after cooling completely to avoid breakage.