There are 3 main methods for making macarons. The Swiss method, the French method, the Italian method. All 3 methods involve making a meringue and folding in a mixture of almond flour and powdered sugar. How they differ is the method which the meringue is made. Macarons that are made using the swiss method involve heating egg white and sugar in a double boiler until the sugar dissolves. This is then whipped using an electric mixer (preferably a stand mixer) until the mixture forms stiff peaks. You then fold in the almond flour and powdered sugar and mix until the batter becomes the ideal consistency. Macarons that are made with the French method use a meringue that has been made by gradually adding granulated sugar while whipping egg whites with an electric mixer. While the Italian method uses a meringue that has been made by gradually pouring sugar syrup into the egg whites while they are being whipped. I've made dozens of macarons over the past few years, and have shared many of my favorite macaron recipes over time on this blog. But all of the recipes I've posted so far have used the French method. This is one of the first batches of macarons that I've made using the Swiss Method. I have to tell you, these are hands down the best macarons I've made in months. The cookies have incredible body, perfect feet, no hollow shells at all and are less sweet than French macarons. The French method is great if you do not have a stand mixer, as a hand held mixer is easily up to the job of making a French meringue. That said, if you do have a stand mixer, I highly recommend you give Swiss meringues a go. I was inspired by Camila, from Pies and Tacos to give the Swiss Macarons a try, and I am absolutely hooked.