Why the stand mixer wins over hand mixing for macarons, no contest

I tried hand whisking the meringue for macarons three times last month while my KitchenAid sat in the closet, and each batch came out lopsided with hollow shells. Yesterday I finally pulled the mixer out, set it on medium for 6 minutes until stiff peaks, and the feet formed perfectly on every single one. The difference was the steady speed, my arm just couldn't keep a consistent rhythm no matter how focused I got. Anyone else find that hand mixing only works for certain recipes, or do you swear by a different tool for finicky bakes?

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