The French method is to make the macarons by creaming the egg whites with the sugar.

The Swiss
method is to whip the egg whites and cream of tartar in a mixer and then combine that with the
ground almond flour. The Italian method is to make meringue that's then piped into bowls and
baked in a water bath.

The French method is to make meringue that's then piped into bowls and baked in a water bath
(Italian Method).

Some people say that the texture of macarons made with the Swiss method (creaming egg whites
with sugar) is "closer to a meringue than a macaron". The texture of macarons made with the French
Modified Meringue method is somewhere in between. Another thing that makes the macarons
different is the size. The French Macaron will have a diameter of 2.25-2.5 cm while Italian Macarons
will be 2-2.5 cm in diameter.

The French method is to beat egg whites until foamy and then add cream of tartar and just a little bit
of granulated sugar. When I see the most popular macaron recipes online, they all use this "French
Method" to make the meringue.

The Swiss (Italian) method involves making meringue with the egg whites and cream of tartar, and
then adding the ground almond flour by hand into a large bowl or stand mixer. The Italian method
uses two other ingredients: beansprouts (otherwise known as mung beans in English), which are
soaked, rinsed, and blanched before adding to the batter mixture, and vinegar (or lemon juice).
The French method is to make the macarons by creaming the egg whites with the sugar. The Swiss
method is to whip the egg whites and cream of tartar in a mixer and then combine that with the
ground almond flour. The Italian method is to make meringue that's then piped into bowls and
baked in a water bath.

Some people say that the texture of macarons made with the Swiss method (creaming egg whites
with sugar) is "closer to a meringue than a macaron". The texture of macarons made with the French
Modified Meringue method is somewhere in between. Another thing that makes the macarons
different is the size. The French Macaron will have a diameter of 2.25-2.5 cm while Italian Macarons
will be 2-2.5 cm in diameter.

The French method is to beat egg whites until foamy and then add cream of tartar and just a little bit
of granulated sugar. When I see the most popular macaron recipes online, they all use this "French
Method" to make the meringue.

The Swiss (Italian) method involves making meringue with the egg whites and cream of tartar, and
then adding the ground almond flour by hand into a large bowl or stand mixer. The Italian method
uses two other ingredients: beansprouts (otherwise known as mung beans in English), which are
soaked, rinsed, and blanched before adding to the batter mixture, and vinegar (or lemon juice). This
second step is to "restore" the pH of the batter, because egg whites are alkaline and can therefore
affect the almond flour.

The Swiss method involves a lot more stirring (to achieve a smooth batter), and is therefore harder
to control, which results in macarons that are more packed together. The French method takes
longer but achieves smoother results with little to no spreading.  

The Italian method is much easier to make than macarons using the French or Swiss methods.
Macarons made through this method are very easy to make and you will surely be satisfied with it.

The Italian method is to make meringue, then to pipe the meringue into a bowl and bake it in a
waterbath. The Italian method uses eggs whites and sugar in making the meringue. To make sure
that your macarons will turn out well, you need to consider some important points. Temperature is
one of them. The egg whites must be at room temperature when you beat them. This is because if
they are cold, the mixture will not rise that well, resulting in flat macarons. Another point is that
when beating the egg whites, add a little bit of sugar before adding the rest of it. This technique will
help avoid getting strings in your mixture. When the meringue is ready, pipe it into a bowl, and then
place the macaron bowl into another larger bowl with water.

Macarons made this way will not have a very pretty shape. But that does not mean that they lack
flavor or quality. They look like regular cookies but taste very much like macarons. Due to the
additional step of soaking and rinsing beansprouts, the taste of these macarons is less sour than
other recipes (the one using vinegar) of the Italian method.  

Macarons made with this method are more delicate than those made using traditional methods. The
texture is very soft and moist, especially when it comes to the insides. The flavor is not quite as
sweet as those made using Swiss or French methods.

To make sure that your macarons will turn out well, you need to consider some important points.
Temperature is one of them. The egg whites must be at room temperature when you beat them.
This is because if they are cold, the mixture will not rise that well, resulting in flat macarons. Another
point is that when beating the egg whites, add a little bit of sugar before adding the rest of it. This
To achieve its particular texture and shape, macarons rely on a meringue, therefore an excellent
macarons recipe is required. A proper meringue can be made in three different ways: French, Italian,
or Swiss.

Because it produces the perfect texture and flavor for the French macaron, the French technique is
the most widely utilized in macaron recipes.

Because it employs a heated sugar syrup instead of dried sugar, the Italian method is supposed to
make a more solid meringue, but the tradeoff is that it produces overly sugary macarons that are
more difficult to bake correctly.

The Swiss method is less widely used, but it may be useful for bakers who are unable to grasp the
French or Italian meringue techniques. It does, however, rely on whipping the meringue as it warms
in a double boiler, which may be difficult for inexperienced cooks.

FRENCH

For making a batch of successful and real French macarons, the French method is the most
recommended. The lighter, tastier French macarons have a more delicate, cookie-like texture that
melts in your tongue!

French merinque

A French meringue is made by beating chilled egg whites with granulated sugar until stiff. This
method is recommended for the casual baker because it uses kitchen equipment that most bakers
already have and eliminates the need to handle boiling sugar!

A hand-held electric mixer (or Kitchen Aid), egg whites, sugar, and a clean metal bowl are all you
need to make the French meringue. The French approach is made even easier by the fact that all of
the ingredients are added and combined in the same bowl.

If you employ the appropriate methodology and stick to a tried-and-true recipe, this method can be
quite reliable.

ITALIAN

The Italian method is a little more difficult than the French since it uses a heated sugar syrup that is
slowly whisked into egg whites to make the meringue. The baker will also need a candy
thermometer to keep track of the temperature of the sugar syrup, as well as an extra set of hands.
Merinque d'Italie

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. Sugar is dissolved in water in a pot
and brought to a boil at the soft-ball stage, around 112°C to 116°C, to make Italian meringue.

After the syrup is made, it is slowly dripped into the egg whites as they are being 
whisked until stiff peaks form and the mixture cools.

When employing this approach, the baker must use caution because putting the 
syrup in too quickly will cook the eggs and damage the meringue.

A third option exists, however it is rarely utilized in macaron recipes...

The sugar and eggs are stirred together as they heat in a double boiler in the
Swiss manner. 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.

So there you have it! I hope you found this information useful. Finally, whichever
method you use, make sure you whip the merinque to the appropriate
consistency and stick to a tried-and-true macarons recipe. It's always a good
idea!
So that's it. I hope you found this information to be beneficial. Finally, whichever
method you use, make sure you whip the merinque to the desired consistency
and stick to a tried-and-true macarons recipe. It's never a bad idea to do
anything like this!