After making like a gazillion batches of french macarons (pics 1-2) I can proudly say that they’re almost perfect.
I tried swiss macarons (3-4 pics) and they’re REALLY lumpy, but SO full, like even more full than the french ones. Because of this I want to switch to the swiss method, but I need help. If anyone has any advice that would be appreciated!
Recipe: equal grams of egg whites and sugar, 1.2x almond flour and powdered sugar. Baked them on 290°f for ~14 mins. I used the same methods as french except for the fact that I melted the sugar into the egg whites!
by Actual-Willow-144