Just a general question: why do you add the raw egg whites into the meringue instead of to the almond flour mixture? For traditional Italian macarons you would make an almond flour past with egg whites and then fold the meringue into that. Just wondering if this method changes the structure of the macaron or what the benefit is to doing this method. Would love some insight to this since this wiuld be my forst time making italian macaron!!

I made these yesterday but keep getting air in them and can’t get them to fill out on the inside. Hopefully I can try a new recipe soon!

Hello, I am new here and are trying to get the hang of how to make macrons. I am always looking for new recepies to be able to master these cookies. Pls interact so I will level up.

I’m trying to find a good recipe for macarons! If you can like this please to help me get there :))