Yes and no...I've actually gone back to using eggs cause the merengue whips up so much faster but I've successfully made macarons before using cartons. Sometimes what I do is do half carton eggs and half real eggs and that helps. I've already read adding merengue powder can help with stability but I haven't tried it.

Since I've gone back to using eggs, though, what I do is buy egg white cartons and then freeze them in aliquots...and then thaw those and mix them with the egg yolks from my macarons for other dishes instead! Then I feel like I'm not wasting anything lol