Third attempt at French meringue macaron shells and they finally came out looking like macarons!
I know there’s different preferences for shell thickness, and I really like how relatively non-fussy the French way is. But I was wondering if Italian meringue is my only hope at having thicker cookies?
These were made with sugarspunrun’s french macaron recipe, baked at 315 F for 17 mins.
by ezaibiza
2 Comments
Great job!
They look great! Have you tried not thinning your batter out quite as much? In my experience, the Italian method doesn’t yield thicker shells. The thickest I’ve gotten my shells were from a Swiss method and then the method I currently use that I developed from a Ukrainian recipe. No matter the method, thicker batter has always been preferable to me because I love the thicker shells as well 🙂