I had made macaron many times before and at first I always use the French meringue method because I can make it in a smaller quantity. The other method of making macaron is using an Italian meringue. Both method are very similar, it just the matter of how we processed the sugar and eat white.
I used to be a fan of French meringue
because it is very easy and less hassle compare to Italian meringue. However,
using a French meringue has some disadvantage when the weather is bad such as
rainy, gloomy or humid. It will become very hard for French meringue macaron
since it very delicate and get fragile when the humidity is high in air.
