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FAQ
French macarons are softer with chewy shells and more subtly sweet taste, giving you more of that distinct almond flavour. Whereas Italian macarons are more crisp, even powdery at times and have a more pronounced sweet taste. A trained eye may even be able to tell the difference simply by looking at them.
The key to a good macaron is a good meringue, with smooth, shiny, stiff peaks. You can tell it's done when you can flip the bowl upside down and nothing comes out. The peak will be stiff yet still droop slightly. Start with aged or fresh egg whites and whip them on medium for a few minutes until bubbles form.
What Is a Macaron? A macaron is a meringue-based sandwich cookie made with almond flour, egg whites, confectioners' sugar, and food coloring. Common fillings include buttercream, ganache, and fruit-based jam. The meringues have smooth tops, ruffled edges (called the crown, foot, or pied), and flat bottoms.
Macaron Ingredients Are Expensive. Instead, they're made with almond flour, which costs more than nine times as much—and that's at Costco. “Finely ground almond flour gives structure, texture and mild flavor to macaron shells,” says Taste of Home food stylist Josh Rink.
A stable, billowy Italian meringue is the best kind for producing quality macarons. All styles of meringue involve whipping egg whites so that their protein strands begin to unwind and form a network that holds water and air bubbles in place.