Macaron 101: French vs Italian Style

25 Feb

There are so many things I can discuss about French vs. Italian, like SHOES (my guilty pleasure), purses, cuisine, tourist attraction, men, women and the list go on. But for this blog’s purpose, lets talk about macaron!

What do bakers mean when they refer to macaron style (particulary French vs. Italian)?

The method of making the meringue for the macaron are refer as the style of the macaron, and not where the macaron originates. The two common meringue-making methods are the French and Italian. They both yield delicious results but vary in the way of incorporating the sugar into the egg whites. This variation, of course, gives different texture and consistency, but rarely noticed by the consumer. Most bakers and macaron classes prefer making Italian style macaron because it’s more stable and consistent, and at most times, promise perfect macaron. But it really doesn’t matter which way as long as it fits you since most consumers cannot tell the difference between the macarons made with either method.

The Two Comparison:

French Style:

  • Involves adding granulated sugar into egg whites while mixing (less work)
  • More sensitive to humidity (harder to control batter & cookie)
  • Yields melting mouth-feel cookie (richer and more velvety cookie)
  • Used in cookbooks by Miette and Bouchon

Italian Style:

  • Involves melting the granulated sugar and pouring hot melted sugar into egg white while mixing (more work and harder technique esp with sugar)
  • Less sensitive to humidity (more consistent with texture & easier to control batter)
  • Yields more stable cookies (less melt-in-the-mouth feel)
  • Used in cookbooks by Laduree

So far I have only tried the French style. I can’t wait to try the Italian style, which I am quite confident about since I have work with sugar and caramel before, but I shouldn’t jinx myself! Stay tune!!


3 Responses to “Macaron 101: French vs Italian Style”

  1. pontofinalblog May 1, 2012 at 6:20 pm #

    Reblogged this on pontofinalblog and commented:


  1. Le Macaron « what's for dinner - March 1, 2012

    […] Macaron 101: French vs Italian Style ( Share this:TwitterFacebookLike this:LikeBe the first to like this post. […]

  2. Green Tea Macaron « i love macaron - March 4, 2012

    […] mentioned in my French vs Italian post, Italian meringue involves melted sugar. Sugar works can be complicated since the chemistry of […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: