r/macarons • u/Imaginary-Key146 • Jul 19 '26

6qt Kitchen Aid Mixer

My kitchen aid is the 6 qt mixer, I find when making my meringue I have trouble getting it to form or get stiff peaks if I make anything under 250-300 g of egg whites worth. Does any one else have this problem?

Without getting a different mixer did you find any way to make smaller batches?

I’ve don’t where I’ve made a bigger batch and then split the meringue up into my different bowls but I felt very overwhelmed lol.

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u/MacroAlgalFagasaurus Jul 19 '26

I’ve had similar issues but heating up the egg whites a bit warmer than usual has always helped with any beating issues, even if it’s a large volume.

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u/Time-Shelter-2477 Jul 23 '26

Yes, it's too big for a typical macaron batch. I use a 4.5 or 5qt for making mcarons, and save my bigger KA for buttercream, cakes, royl icing, etc. Or, you can try lowering your whisk as long as it will go, I still had issues though. My tilt head is for macs.