In macaron 101 I teach you how to perfect the two different types of macaron shells - French and Italian.

French Macaron are the quickest and easiest to make, so I’d recommend this recipe for beginners. The only watch out is it’s not quite as stable as the Italian meringue, so be careful not to knock too much air out when folding. Flavour wise, French Macarons are less sweet and more almond forward. But they’re equally delicious! Italian Macarons are slightly more difficult to make because of the sugar syrup, but as it’s a more stable meringue you have more time to fold the batter and less risk of it going wrong. You get a much shinier finish to the shell, and the foot is more even.

Give them both a go and finish them with your favourite flavour filling!

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