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Macarons: Which Method Do You Use?

Poll Results: Which Macaron Method Do You Use?

 
  • 66% (2)
    Italian
  • 33% (1)
    French
  • 0% (0)
    Other
3 Total Votes  
post #1 of 7
Thread Starter 

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! :roll:    

post #2 of 7

@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.

MACARON SHELL RECIPE (ITALIAN MERINGUE METHOD)
started on 03/18/13 last post 08/16/16 at 12:53am 40 replies 48718 views

as well as ...

French Macarons- Driving me insane!! Please help!
started on 02/17/14 last post 03/26/14 at 7:34am 34 replies 14320 views

 

mimi

 

OBTW I use the Italian method  :-)

 

m.

post #3 of 7

The masses of questions re the elusive perfect mac seem to have dried up.

Maybe those seeking to "get it right" have given up?

or

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.

 

mimi

 

Hey!

What IS the next Big Thing?

 

m.

post #4 of 7

I've found the best method is to go downtown Lausanne and buy them in the Ladurée shop. :roll:

If Wile E. Coyote had enough money to buy all that ACME stuff, why didn't he just buy dinner?
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If Wile E. Coyote had enough money to buy all that ACME stuff, why didn't he just buy dinner?
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post #5 of 7
Quote:
Originally Posted by American_Suisse View Post
 

I've found the best method is to go downtown Lausanne and buy them in the Ladurée shop. :roll:

 

:level:  :beer:

 

mimi

post #6 of 7

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.  

post #7 of 7

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

http://ThymeToBake.com - Baking With Thyme Forever......
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http://ThymeToBake.com - Baking With Thyme Forever......
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