Full Recipe
Author
Sue Gray | 2010-07-26
Description
While light-as-air French almond macarons have a reputation for being finicky, we found that the Italian meringue method, which involves cooking a simple sugar syrup and streaming it into whipped egg whites, delivers the most consistent results. Though slightly more technical, this approach creates a stable batter that performs especially well in humid conditions and produces macarons with delicate, chewy shells and beautifully defined feet. They're sandwiched around a luscious filling of French buttercream. For ideas for flavoring your macarons, see the "tips" section before getting started.
