In this post, I revisit the Italian Method for making macarons. This is the method I used exclusively when I started my business, so when I ran into trouble achieving perfect shells I took a deep dive into trial after trial trying to perfect this method once again.
Once beginning, I quickly remembered why I made the switch to the French method in the first place –Italian meringue method takes longer and is more finicky in my oven.
Try what works best for you! If French method is giving you trouble, the Italian method could be just the thing you need!
In this video, I used an adapted version of Road To Pastry’s (a blog) pistachio macaron recipe. I altered the flour to be all almond flour and reduced the water content in the syrup. Here’s my adapted recipe: