Okay, if you have stuck with me on this rather long journey, you have stamina! I know, it’s exciting to find that we were so close on the last attempt but not quite there. Perhaps today will be the day! After all, we are going to attempt to fix it by heating the egg whites.

Every time a mishap occurs, back to researching I go. With my notes in hand, I searched for the answer. Everyone always complained about the humidity and we live in a humid climate. Maybe macarons are impossible for me?

Surely not. It then I had a bright idea that the egg whites are what is ultimately causing the issue. I didn’t know how, but I was certain that they were the problem.

When reading, many people claim the French method is the problem and cannot be successful in high humidity areas. So they say to do the Italian meringue method instead. Since it is raining in our town right now, I will try to heat the egg whites. But how?

Remember, I started this journey when the physical therapist told me to get moving. However, I couldn’t yet handle the sugar syrup method used in Italian meringues. I just didn’t feel safe enough nor did my arm bend certain ways. So what now?

Seriously, at this point, I cannot bend my arm to tilt pots, brush my teeth, wash my hair. No way am I going to attempt to pour hot syrup into a mixer. These are the days you get down living with disabilities. But I was determined the egg whites were the problem and needed to heat those egg whites.

Therefore, I decided to do a bain-marie and heat the eggs in a Swiss meringue method. And it worked! I had zero hollows and the cookies were…well. Just look at the pictures. Okay, so this was a disaster. And since it really hurt my arm to heat the eggs, back to the drawing board. Perhaps the twelfth time will be the charm?