I am aware that this is an ongoing debate among macaron diehards, but I'd like to see where you all stand, newbies and professionals alike. I understand that there are benefits and drawbacks to both the French and Italian methods; the Italian being stable but time consuming, and the French simpler, if not a bit more finicky. So what's your opinion? Does one produce a better texture or prettier feet than the other? What about in mass quantities? And though I am partial to the Swiss method when making a straightforward meringue or buttercream, I've never seen it called for in a macaron recipe. So, what do you think? Let me hear your opinion!
- itemFreshware 30-Cavity Silicone Macaron Pantagged by Nicko, 9/23/14
- itemLekue Macaron Mattagged by Nicko, 9/23/14
- topicMacaronstagged by Nicko, 9/23/14
- itemSilicone Macaron macaroon Baking Sheet Mat Muffin DIY Chocolate Cookie Mould Mode - 48 Capacitytagged by Nicko, 9/23/14
- itemSilicone Mat Macaron Macaroon Dessert Baking Pastry Cookie Sheet DIYtagged by Nicko, 9/23/14
Related Forum Threads
- Macaron tips and problems Last post on 4/10/13 at 7:31pm in Professional Pastry Chefs
- What's the best way to make butter cream? (or a filling for french macaroons) Last post on 11/18/13 at 4:21am in Food & Cooking
- Are French Macaroons hard to make? Last post on 11/18/13 at 7:32am in Food & Cooking
- concave macarons with silpat Last post on 9/16/16 at 12:41pm in Professional Pastry Chefs
- Nut-free Macarons Last post on 5/20/14 at 2:24pm in Pastries & Baking
I've owned this tenderizer for about a year and a half. Alton Brown talked about the joys of a 48-blade cutter for turning cheap, tough pieces of beef into actually cubed meat -- meat that's...
Alton Brown talked about the joys of a 48-blade cutter like this for turning cheap, tough pieces of beef into actually cubed meat -- meat that's perforated to make it tender. So I bought one with...
I have four Microplanes in my knife drawer: two zester/graters, one ribbon grater, and one spice grater. Mine all date back to the "classic series," meaning they have the black plastic handle --...
I graduated in '95 and went back this past Thanksgiving w my 9yo daughter. We eat at the French restaurant, Escoffier. It was great! You get what you pay for. The problem is that many of the...
I attended the professional chef course chef at Italian Chef Academy in Rome chef academy course in January 2017 and both chefs and cooking lessons were fantastic. I have just finished my...
Macarons: Which Method Do You Use?
Poll Results: Which Macaron Method Do You Use?
Gear mentioned in this thread:
@Cocoanut like you have pointed out the mac subject has been the topic of much debate.
I am sure you must have already run a CT search and read most of the threads but here's a few that stand out.
as well as ...
OBTW I use the Italian method :-)
The masses of questions re the elusive perfect mac seem to have dried up.
Maybe those seeking to "get it right" have given up?
Maybe everyone has mastered the technique?
IMO it is most likely the chic have moved on to the next Big Thing.
We did not invent these little jewels of the pastry case....
Someone wrote about them in a blog and started a macaroon fire that lasted IMO way too long.
That said you will always find a nice selection in the pastry cases of patisseries as well as nicely displayed on dessert tables at the ladies who lunch garden parties.
What IS the next Big Thing?
I prefer the French method. It's how I first learned to make them. I've made thousands using this method, and have had a few flops. I've found a convection oven worked best for me over a still oven.
I've tried the Italian method, but I personally think the shells are too hard. Just my preference.
I too prefer the French method; although the directions aren't as straightforward, and you have to mix the batter with a certain touch in order to deflate the egg whites, they do overall turn out less hard. The delicate flavor is also more noticeable with this method. Here is a recipe that uses the French method, and provides pretty detailed instructions - http://thymetobake.com/?p=125
- Macarons: Which Method Do You Use?
- › How to deal with groups and (partial) no-shows? 27 minutes ago
- › New Cutting board question 1 hour, 29 minutes ago
- › Mahi Mahi Emergency!!! 3 hours, 15 minutes ago
- › Hi - Aspiring Entrepreneur 4 hours ago
- › EGGS 5 hours, 37 minutes ago
- › Buying Advice Japanese Chef Knife 5 hours, 53 minutes ago
- › culinary school for un-graduate professional chef 6 hours, 33 minutes ago
- › Skillet ribeye...What am I doing wrong? 7 hours, 3 minutes ago
- › What did you have for dinner? 7 hours, 10 minutes ago
- › lasagne al forno 7 hours, 26 minutes ago
- › Jaccard Supertendermatic 48-Blade Tenderizer by HeidiCooksSuppe
- › Loen 48-blade Meat Tenderizer Meat Neddle (White) by HeidiCooksSuppe
- › Microplane 46220 Premium Zester/Grater, Turquoise by HeidiCooksSuppe
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Global 8-Inch 20cm Cook's Knife by NikoBleau
- › John Boos Newton Prep Master Maple Wood Reversible Cutting Board... by ChrisLehrer
- › Roasted Chinese Pork Belly
- › An Oven Roasted Suckling Pig
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise