I’m obsessed with the idea of making perfect macarons, but at this point, they’re still always a gamble for me. For example, I spent much of today making macarons for a party.
Macarons really should not take that long to make , but I’m still getting the hang of it. It was a new recipe for me, using an Italian meringue instead of French. The Italian meringue requires boiling sugar and water together and then adding that to the egg whites, and I had to throw away my first attempt entirely when the sugar turned into caramel. I think I will stick to French meringue in the future.