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Home » Blog » Macarons » French VS. Italian Meringue Macarons

October 1, 2014 by Mimi

French VS. Italian Meringue Macarons

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What’s the difference between French vs. Italian macarons? It’s all in the meringue! Did you know there’s a Swiss meringue macaron too?

There are actually 2 main methods of making macarons – the Italian method and the French method (the third method is the Swiss which is not as popular).

Both methods yield essentially the same yummy and gorgeous looking concoction that most people will recognize as a macaron. However, there are a few subtle differences in the shape and taste between the two types. For the consumer, both types are equally delicious, where it really matters is which method you prefer and is able to master as a baker.

 Techniques: 

The name for the two different methods is derived from the meringue it utilizes – French or Italian. As you may know already, the making of a French meringue involves whipping uncooked egg whites and sugar to create a fluffy and airy base for your dessert. In contrast, the Italian method involves heating up the sugar with water making it into a syrup that is poured into the uncooked egg whites while beating it simultaneously. It is a little trickier to do and also requires a stand mixer. That’s why some people think that the French method is simpler and can actually be considered a more “kid-friendly” recipe.

Stability

Even though the Italian Method may be more complicated with more steps, it actually produces a meringue that is very stable to use during the tricky ‘macaronage’ stage when the dry and wet ingredients are incorporated together. Conversely, the French Meringue may be easier to master but it the macaronage stage is relatively more difficult because the meringue is so delicate. With the French meringue, it’s very easy to over mix the batter leading to less than desired results. The Italian method is the more popular method used in most bakeries due to its stability and visual appeal.

LADUREE VS. PIERRE HERME

The two main undisputed authorities on French macarons are the famed bakeries of Laduree and Pierre Herme. In Laduree’s Macaron Book, the French method is used. Whereas, Pierre Herme uses the Italian method. (I’m talking purely talking about the baking method provided in their book and not the method used in the stores.)

Appearance 

In the Italian method, the cookies usually exhibit a more vertical rise whereas the French ones remains more like a flat disk. The baking temperature and the French meringue itself can affects the feet’s development causing their appearance to be more “ruffly” with bigger air pockets in the feet. In contrast, the feet to Italian macarons are usually more vertical and cleaner with delicate air pockets.

Taste

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. When I started baking macarons, I really liked the Italian method for its stability and effectiveness but over time, I grew to LOVE the french method since it involved less steps and is generally just easier once you get the hang of it. Also, the chewier texture of the shell is heavenly and allowed the macarons to stay fresh longer and transport more readily.

Which method do you prefer?

XOXO,
Mimi

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Comments

  1. APD says

    May 15, 2017 at 4:05 am

    French for sure! Shells are slightly crispier on the outside and chewy but lense dense on the inside than the Italians ones; the Italian method shells are a little borring for me, and too sweet…

    Reply
  2. Wei Ping says

    May 9, 2017 at 5:47 pm

    Hi Mimi. I tried your recipe few times n I got nice feet n no hollow for my Macarons. The only problem I’m facing is the surface of the shells look patchy (oily). Can u guide me what’s wrong with my Macarons?

    Reply
    • Mimi says

      May 13, 2017 at 6:21 pm

      It may be due to overbeating your meringue or your almond flour may be oily.
      I find some brands of almond flour can cause this because they grind the almonds too much and too much oils are released from the nut. I always grind my own flour to control the quality. here’s how to grind your own almond flour
      xoxo
      mimi

      Reply
    • Sam says

      June 29, 2017 at 11:16 am

      I have a French pastry cookbook that uses the Italian method of meringue and it says to allow your almond flour to dry out for 48 hrs. I haven’t tried there method yet but maybe that would help

      Reply
  3. Sharon Huddle says

    April 17, 2017 at 6:44 pm

    I would like to convert the Pierre Herme Italian macaron recipes into a French method recipe. Ant method to do that?

    Reply
    • Mimi says

      April 20, 2017 at 9:14 pm

      Hmmm…I’m curious why you would want to do that? Those ratios were made specifically for that method. You should use that recipe as is.

      Reply
      • Sharon Huddle says

        April 21, 2017 at 3:07 pm

        I want to do it because I like the flavors of some of his macarons that are not anywhere else.

        Reply
        • Mimi says

          April 27, 2017 at 9:24 pm

          the additionaly ingredients he adds into his shells for flavouring is very specific to his own Italian recipe so I would say follow it as he instructs. You can always take his fillings and assemble them with french macaron shells.
          Xoxo
          Mimi

          Reply
  4. Lauren says

    October 6, 2016 at 10:37 am

    Hello!
    Not sure about the book’s method, but in the actual Laduree kitchen the chefs definitely use the Italian method. The head chef from one of their Paris locations confirmed that, and there are also videos from their kitchen showing the step-by-step process. I’m assuming all of their locations must use the same techniques to keep the product consistent.

    Thanks for all the great tips! 🙂

    Reply
    • Mimi says

      October 11, 2016 at 2:54 pm

      You’re very welcome! It’s really interesting to hear that. I assume they wanted to publish an easier method for the regular home cook. Thank you for adding to the conversation!

      XOXO,
      Mimi

      Reply
  5. Ellen says

    April 5, 2016 at 3:34 am

    Thanks guys ^_^ Using those tips and a recipe from ohsprinkles, my shells turned out perfect! My hunt for a “go to” mac recipe is now complete!!

    Reply
  6. Simon says

    April 4, 2016 at 12:10 pm

    Raymond Blanc and Rachel Koo recipes too. RB recommends pre-heating the tray so the Macarons get a quick start.

    Reply
  7. Ellen says

    March 19, 2016 at 11:16 am

    ooo – now I’m curious to try the Italian method. Do you have a recipe you can recommend? I was going to use a Pierre Herme recipe, but the quantities are huge and I wasn’t sure if it was safe to halve or quarter the recipe 😐 Any advice? I love the quantities in your french method recipe, but can’t seem to find a recipe where you use Italian… Tx in advance 🙂

    Reply
    • Mimi says

      April 4, 2016 at 6:39 am

      Hi Ellen,

      You can definitely halve or even third that PH recipe. I can also recommend my friend’s site for Italian macarons. Check out http://www.ohsprinkles.com
      I do agree the smaller amount in my recipe is useful for practicing without wasting ingredients and also for a quick batch here and there. I’m really glad you like it!
      XOXO,
      Mimi

      Reply
  8. Simon says

    October 20, 2015 at 10:07 am

    Italian! Seedless Raspberry jam, blob of cream/Mascarpone. Ongoing research. Whipped Mocha Ganache next. Strawberry too sweet. Rose, nice. Will try Lemon too. It’s a tough job, not.

    Reply
  9. Jennifer says

    August 28, 2015 at 2:38 pm

    Hi I’ve tried both methods and the French method worked for me only for the first two times. (Other times failing prob due to egg whites not stiff enough) And the Italian method Didn’t seem to work out for me either however the meringue was perfect. Was just wondering whether it’s possible to make Italian meringue and then use the French method (no paste just mixing in stiff peaks into dry ingredients) or is it a recipe for disaster

    Reply
    • Mimi says

      September 5, 2015 at 5:36 am

      Hi Jennifer,

      I have never tried making with just meringue nor have I seen an Italian recipe done with only meringue. I am guessing it will throw off the balance of the ingredients quite a bit so that’s why there is no recipe out there that has done it this way. The paste mixing is easy so I’m not sure why you would want to forgo that step. One thing to watch out for is to mix the paste and whites very well so that its fully incorporated and not causing your batter to be lumpy or inconsistent. Then add a third of the meringue to make the consistency more liquid and flowy. Then you will be able to incoporate the rest of the meringue easily without deflating it.

      Reply
  10. Maryam( maryashka_me on instagram) says

    February 10, 2015 at 2:16 am

    I prefer Italian method. Love your filling ideas. Have you tried making lavender grape flavor, one of my favorite ones))) Thank you, again for great website. I’m so excited that I’ve found it. Xoxo)

    Reply
    • indulgewithmimi says

      February 12, 2015 at 5:08 am

      Thank you! I haven’t tried lavender grape yet. Wow, that’s a great idea! I do have lavender extract but not grape yet. I guess I should get a move on it lol

      Reply
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