2. The addition of a teeny tiny bit of xanthan gum (or guar gum) just before the versawhip/syrup mixture achieves stiff peaks gives them a tiny bit more structure. xanthan gum also adds a flavor I don't love so a really tiny amount - less than a 1/4 tsp should do the trick (if you can measure an 1/8 or half of a 1/4 do that.). BUT I hate this stuff and it did make my mix just a bit too stiff in my opinion. It could be that just the smallest pinch helps, but I'm not sure.
See my ORIGINAL POST on vegan macaron success.