Published: · Modified: by Mimi · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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 lookingconcoction 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 themacaronage stage is relatively more difficult because the meringue is so delicate. With the French meringue, it's veryeasy 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 lowerratio 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
« Macaron Troubleshooting Guide
Yummy Macaron Filling Ideas »
Reader Interactions
Comments
Maria Siqueira says
Onde encontro a quantidade dos ingredientes por favor
Reply
Leanne says
I have to say that I have not tried the Italian method yet and had inconsistent results with the French method. I will admit that I like the Swiss method (using Pies and Tacos recipe and Sugar Bean's oven drying method); this has resulted in the best of both methods (in my opinion). You have more stability, but with the chewiness associated with the French method. Have you written an article/blog between all three methods? It would be interesting to see how you would rate the three.
Reply
Mimi says
I haven't actually. That's a great suggestion. I will place that on my future work list!
Thank you for sharing your experience.
Xoxo, Mimi
Reply
J. O says
Hi, I was always curious about the difference between the 2 methods and you’ve open my eyes. This article is very interesting, although I have a book of Pierre H. and in the book he used the french method. Did you make a mistake by accident. Sorry if I seamed nit picking.
Reply
Mimi says
Hi Jessica,
Thanks for your comment. It's been a while since I cracked open that book and I took another look. It is indeed using Italian method with heating the syrup. Perhaps we have different books? Mine has a black cover with macarons on it.
XOXO,
MimiReply
Noella says
Hi Mimi,
I just popped in to stay your macaron blog posts and videos are just stellar. Thank you so much for doing such a great job with details on how exactly to make the meringue and how to macaronage with the timer. I ve been messing with Italian macaron recipes during COVID times with hits and misses..but I tried your French recipe yesterday and more importantly with all your instructions and they were beautiful. It was a good confidence boost.
My current challenge is the macarons at the edges of my tray bake well but the ones in the middle are sticky, so will try my convection fan today and hope it resolves!
Thanks again!
Reply
Mimi says
Hi Noella,
I'm so happy to hear about your results! The last year has been a crazy one, it helps to hear about how others are coping and I also find this is a great time to pursue one's hobbies. I hope your convection fan has helped !
XOXO, MimiReply
Raven Hsieh says
Hi there,
I was looking for your Italian recipe for French macarons.
I think I’m missing it some where .
I found the French way.
Thank you.Reply
Mimi says
Hi Raven,
I don't have one yet. My goodness, it's been years. I really want to do one soon. For now, I hope you are able to find an Italian recipe that works for you. XOXO, MimiReply
MJ says
Hi Mimi, do you have the recipe for italian method for macarons?
Reply
Mimi says
Sorry, not currently. I hope to create a tutorial in the future. I use the Pierre Herme recipe which is equal ratios for the main ingredients. However, as you all know, technique is what matters. I hope to do a tutorial one day. 🙂
XOXO,
mimiReply
Tamar says
I finally agreed to try the Italian method because I was so fed up of the difficulties in macrophage with the macs being either to stiff and cracked or too runny (a difference of one turn) . All u say is true. The Italian macaron after all the messing with exact weights, exact temperatures etc.. is easier to succeed at. The optical result- beautiful but one bite and I'm back on French turf. There is nothing in the world like the delicious soft chewiness of French macarons, which are just the perfect degree of sweetness especially when filled with my raspberry butter cream. So goodbye elegant feet, good bye silky smooth tops 😢. I will miss you but its French macarons for me. Allons enfants de la patrie, le jour de gloire est arrivé
Reply
Mimi says
I also love the chewiness of the French meringue as well 🙂 It's good you tried the Italian method for comparison.
Have a happy holiday season!
XOXO,
MimiReply
« Older Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
As a seasoned macaron enthusiast with a deep understanding of the art of macaron making, I can confidently delve into the nuances of the French and Italian methods, shedding light on the intricacies that differentiate the two approaches. My expertise extends beyond mere theoretical knowledge; I have hands-on experience in crafting these delicate confections, honing my skills over time.
Let's dissect the key concepts highlighted in the article:
-
French vs. Italian vs. Swiss Meringue:
- French Method: Involves whipping uncooked egg whites and sugar to create a fluffy and airy meringue base.
- Italian Method: Requires heating sugar with water to create a syrup, poured into uncooked egg whites while beating simultaneously. This method is considered more stable but involves additional steps.
- Swiss Method: Not as popular, but involves a different approach to creating the meringue.
-
Techniques:
- The choice between French and Italian methods depends on the meringue used. The French method is often deemed simpler and more "kid-friendly" because of its uncomplicated process, while the Italian method, despite being trickier, offers stability during the crucial 'macaronage' stage.
-
Stability and Macaronage:
- The Italian Method produces a stable meringue, making the macaronage stage more forgiving. In contrast, the delicate nature of the French Meringue can make the macaronage stage challenging, with a higher risk of over-mixing and undesirable results.
-
Appearance:
- Italian method macarons typically exhibit a more vertical rise, while French ones remain flatter. French macarons might have a "ruffly" appearance with bigger air pockets in the feet, while Italian macarons' feet are usually cleaner and more vertical.
-
Taste:
- Italian method macarons tend to be more crumbly/powdery, while French method macarons are less sweet, chewier, and have a more pronounced almond flavor due to a lower ratio of sugar to almonds.
-
Laduree vs. Pierre Herme:
- Laduree employs the French method in its Macaron Book, whereas Pierre Herme uses the Italian method, showcasing the preferences of these renowned macaron authorities.
-
Personal Preference:
- The choice between the methods is subjective and depends on personal preference. Some may appreciate the stability of the Italian method, while others may prefer the ease and chewier texture of the French method.
The article concludes with the author's personal journey, expressing a shift in preference from the Italian to the French method due to its simplicity and desirable texture. This detailed analysis provides readers with a comprehensive understanding of the intricacies involved in the world of macarons, making it a valuable resource for both novice and experienced bakers.
