Monday, May 9, 2011
Italian Meringue Macarons!
I have always used the French method when making my macarons, but when I saw KG's Italian method macarons and the step-by-step tutorial by Sue, I was, you can say...curious!! The shell looks much smoother than the French ones and it is more, for lack of a better word...durable! And so with words of encouragement from my mac-making buddy KG, I attempted the Italian method macs and yes, it came out beautifully!
But the question is....which ones are more tasty? Well, tastes are definitely a personal choice and I can't speak for the rest but for me, the French macarons win! I love how they are brittle and break easily in your mouth. These Italian ones are more cookie-like, but having said that, they are not hard at all - the shells have a little crunch that I believe some may take to their liking.
Still, I luv luv luv their smooth shells, something I have not been able to acquire successfully when making the French method. The only way for me to get a shiny smooth shell with a French method is if I were to overfold it, but the shells will be way too flat and wet inside and we don't want that! So, I don't mind the little spots on my macs and I hope you will not mind either!