Whenever I bake macarons, I always use the French method coz it’s easier, faster, and way less hassle, especially with the dishes. Lolol
But I’ve been curious about the Italian method, especially in humid countries. I’ve read that it’s more recommended because of the humidity, so I’m gonna give it a try. For those who bake macarons in humid countries, which method do you prefer?
by Great_Singer_5407
5 Comments
South Louisiana and I only use the French method.
South Florida and I use the Italian method. There is a difference in drying time. I personally feel like French takes longer
woww some beautiful macs
what keeps me away from italian method is i find it uses too much sugar. the french nethod as is makes the shell way too sweet for my taste so i cant imagine using even more sugar.
I live in Japan, it’s humid but I have an air conditioner so humidity doesn’t play too much of a role, but I have done both French and Italian methods.
It’s probably bad technique on my part but French, I always got hollows. Italian, rarely get hollows. So I only use Italian method now.