Dining and Cooking
First time using Italian method.
In Macarons

First time using Italian method.


I’ve always done the French method and struggled getting consistent smooth looking tops on the shells. So decided to give the Italian method a try. Not perfect but pleased with the result. Now need to make some all weekend to make sure it wasn’t a fluke cause I think I’m switching to this method

by Objective_Fill_6360

3 Comments

  2. nicoetlesneufeurs

    I always do the Italian method and the result is always good. Yours look also great

  3. deliberatewellbeing

    i find it’s a trade off between tastes and looks… i find the italian meringue uses way more sugar resulting in an even sweeter shell than the french method… which in my opinion is already very sweet as is. i use a cookie scribe or toothpick to get my french meringue smooth. between that and sifting the almond flour and proper macronaging,it gets the surface very smooth.

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