Perfect French Macarons

Ingredients

2 egg whites

120 g sugar

1/2 tsp lemon juice

1/2 tsp hazelnut extract

1 tsp salt

Preheat the oven to 95°C with a fan (or 100°C without a fan) and line a large baking sheet with high-quality parchment paper.
Make sure the bowl and beaters of the mixer are completely dry and free of grease. Place the 2 egg whites and a pinch of salt in the bowl.
Start beating on low speed until a light foam forms. Increase the speed to medium and add the lemon juice to stabilize the egg white structure.
When the egg whites form soft peaks, start adding the granulated sugar gradually — spoonful by spoonful, while beating continuously on high speed for 5-7 minutes, until the crystals are completely dissolved and the mixture is dense, glossy, and forms stiff peaks.
Finally, gently add the vanilla extract and stir for another 10 seconds.
Transfer the meringue mixture to a piping bag with a serrated or smooth tip and pipe kisses with a diameter of about 3-4 cm onto the prepared baking sheet.
Dry the kisses in the oven for about 80-90 minutes. They should be completely dry to the touch and easily come away from the paper. After turning off the oven, leave them inside with the door slightly ajar until they are completely cool.