Hi everyone! I’ve made macarons successfully a few times using the French meringue method & decided yesterday to switch to Italian. I’ve made Italian meringue lots of times before, so I’m confident that’s not where the issue was – I know these are overmixed, but would there be anything else contributing to how flat they are?
by 1ucyk4t
1 Comment
Italian method tend not to rise as much as French in my experience (but I never get hollows with the Italian method)