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Macarons Using French Meringue
French meringue is simpler to make if using uncooked sugar. Sugar
doesn't need to be cooked to a precise temperature. Making macaron
shells using a French meringue requires extra care.
Since French meringue is more fragile, the process of working the
macaron batter needs to be much more precise in order to achieve smooth
shells without cracks.
Italian meringue is more complex to make but its batter is silkier.
It also allows you to cook the macaron shells at a lower temperature,
which preserves the colour and shine of the macarons.
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