i’ve been using the swiss method for a few years, but i’m always so anxious during the oven step because it works maybe 70% of the time, sometimes less. i usually get some cracks or hollow shells. i only use the basic swiss recipe from camila of pies & tacos.
i keep thinking of switching to the italian method because i hear about how it’s more stable/reliable. i’ve just been too afraid to take the leap. any recommendations for an italian recipe that you swear by, especially if you make character macarons? adding a couple pics of my swiss babies. thanks!
by relativebimbo