Alright, I think it's time to go back to Macaron Fridays! Want to show you guys my experiment between using the Italian Method vs. French Method.





Personally, I'm partial to the French Method because after learning all the kinks, I now can manipulate the recipe to one egg white and produce precisely 15 shells. I know exactly how long to go into the oven at what temp and know what will work if I tweak it one way or another. The Italian Method is still a beast to me. I've burnt sugar, or not pour them fast enough. Also, seems like the most effective way of using Italian Method is to have at least 3 egg whites, sometimes you just don't need that much cookies, ya know?!
For sure, Italian Method as you for Tant Pour Tant (also known as one-to-one) on the dry ingredients, and French does not. French ask about 1 to 1.2-ish ratio, don't take my word for it, see for yourself.
For Italian Method, I like to use Lady Macaron's basic recipe
For French Method, I like to use Not So Humble Pie's recipe. Go check out her troubleshooting notes too.
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