I finally tried the Italian method, using Matt Adlard's recipe. I've had great success using the French method, but everyone is saying how much better the Italian macarons are.
All of them cracked. They taste great and are more chewy than French macarons. I was thinking the ratio between powdered sugar and almonds was a bit off? It took forever to macronage and I probably didn't do it enough. Any other tips?
by goldflower15