Is/are there any difference(s) in batter from French and Italian macaron methods?

I've kept things simple with the French method so far, and I've always been very nervous about over macaronnage-ing, but I just watched a video in which the host used the Italian method and seemed to just go to town on the batter (once the tant pour tant is incorporated) like there was no risk of over-doing the macaronnage step.

Does the syrup in the Italian method make the meringue more resilient as it cools? Are there any other differences between the results of the two methods than simply how they're achieved?

Any comments about preferred methods would be appreciated as well!

baking macarons

Best Answer

I'm not sure how I missed this answer before I posted the question, it wasn't a very difficult thing to Google... Anyway, here seem to be the differences between the results of the two methods:

French
- Softer/chewier
- Less sweet
- Less stable
- Smaller feet
Italian
- Crispier/more powdery
- Sweeter
- Larger feet
- Much more stable

As far as I can tell the smooth, matte, fancy looking macarons seen across the internet are the Italian method (I'm guessing that the syrup helps with the shell). The French method is less steps, but I will definitely need to give the Italian method a shot!

Sources:

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Quick Answer about "Is/are there any difference(s) in batter from French and Italian macaron methods?"

Besides the visual differences, Italian method macarons tend to be more crumbly/powdery while the French method macarons are less sweet, chewier and tastes more like almonds due to the lower ratio of sugar to almonds. "Which method is better?" This is purely a personal preference.

What is the difference between the French and Italian method for making macarons?

The main and biggest difference between French and Italian macarons is the meringues used to create them. French macarons use a French meringue that is made using uncooked egg whites. Italian macarons are made using a simple syrup and egg whites that are cooked.

Which method is best for macarons?

French method The most popular method, and also the simplest one, because it requires less steps. The French method consists of whipping the egg whites with some form of stabilizer such as cream of tartar, until foamy, and then adding the granulated sugar and continuing to whip until the meringue achieves stiff peaks.

What is the difference between Italian and French meringue?

Swiss meringue is smoother, silkier, and somewhat denser than French meringue and is often used as a base for buttercream frostings. Italian meringue (shown below) is made by drizzling 240-degree Fahrenheit sugar syrup into whites that have already been whipped to hold firm peaks.

Are macarons from France or Italy?

The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance. Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie.

French vs Italian Macarons - Which is best and why! - Topless Baker

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