[INTRO]

What’s behind each decadent bite of a macaron?

Simple: The Perfect Meringue.

To achieve its heavenly texture, macarons rely on tested-and-proven methods in making the
meringue. A meringue can be made in three different ways: the French, Italian, or the Swiss way.

Let’s take a dive into each method to see which one produces the results you want!

[TEXT: THE FRENCH METHOD]

It’s not a mystery why this is the most used method in recipes. It creates that distinct delicate filling
that melts in your mouth!

This method is perhaps the most reliable and quickest one to do. This method is highly
recommended for the casual baker because it uses equipment that most bakers already have in their
kitchen.

[TEXT: Making the French Meringue]

You only need four things: a mixer, egg whites, sugar, and a clean bowl. To make it even easier, all
the ingredients are combined in the same bowl.

A French meringue is simply made by beating chilled egg whites with granulated sugar until stiff.

[TEXT: THE ITALIAN METHOD]

Some bakers prefer the Italian method since it is thought to be more trustworthy than the French,
but it will not yield a macaron with the same taste and texture. Because it uses heated sugar syrup
instead of dried sugar, the Italian method produces a more solid meringue.

This method requires extra attention and effort. You would need a candy thermometer to keep track
of the temperature of the sugar syrup, as well as an extra set of hands.

[TEXT: Making the Italian Meringue]

Sugar is dissolved in water in a pot and brought to a boil at the soft-ball stage, around 112°C to
116°C.
Whisk the egg whites while slowly pouring the syrup into the mixture until stiff peaks.

You must be extra careful in this step because putting the syrup in too quickly will cook the eggs and
damage your meringue.

[TEXT: THE SWISSMETHOD]

The Swiss way is the least known and used method of the three, but some prefer it because it
produces a texture closer to meringue cookies.

It can be done by whipping the meringue as it warms in a double boiler, which may be difficult for
inexperienced cooks.

[TEXT: Making the Swiss Meringue]

The sugar and eggs are stirred together as they heat in a double boiler. To prevent the eggs from
cooking, the mixture must be regularly stirred.

When the mixture reaches about 50°C, it is removed from the heat and whipped on low speed until
it cools, then whipped on high speed until firm peaks form.

[TRANSITION]

There you have it! Those are the three trusted ways to make these little bites of heaven.

Which method do you think is best for you? Share us your thoughts in the comments below!

[OUTRO]