The Macaron Master uses the French meringue method. This method is suggested for the casual baker, since it relies on kitchen equipment most bakers already own and you don’t have to worry about handling boiling sugar!
However, we have received many emails requesting recipes for the Italian meringue method. So we decided to do that plus add one for Swiss method fans as well – as a surprise recipe!
So, if you always wanted to know how to make French macarons or Italian macarons – well, The Macaron Master covers both and more!
The Three Meringue Methods
If you know anything about macarons then you know that macarons rely on a meringue to achieve their unique texture and shape. There are three main methods to creating a proper meringue:
- French
- Italian
- Swiss
French meringue is the most commonly used in macaron recipes, made from egg whites at room temperature, they are beaten with sugar until they form a stiff consistency. French macarons tend to be lighter and tastier with a more delicate, cookie-like texture that melts in your mouth.
Italian meringue is the most stable of the three because it is made by beating a hot sugar syrup into the egg whites. The downside of this, is that it results in macarons that may taste overly sweet and even dry.
Some bakers prefer the Italian method as it is said to be more reliable than the French. So why not try both methods and find your favourite?
Swiss meringue is less commonly called for, but is easier to master and may be of benefit to bakers who cannot master the technique of either the French or Italian meringue. It is made from egg whites and sugar that are warmed over a double boiler while they are beaten. Swiss meringue has a firm texture and is most suitable for decorations or bases for desserts. Think macaron towers!
Remember, to create macaron domes you need to combine meringue with almond meal and icing sugar. Meringue is simply a mixture of egg whites and caster sugar. Now, with this new exciting supplement to The Macaron Master you have three different ways to make meringue. Click here to purchase The Macaron Master now!
