One of my close friends, Jessica, runs her own macaron business (Fancy Flavors) on the side and has been going at it for a few years now. She’s so talented! I recently collaborated with her for another class assignment, and I got a behind the scenes look at how she bakes and runs her business.
I noticed when she began baking, that she didn’t use the same method one would usually use.
I noticed that she was boiling her sugar and water to 240 degrees Fahrenheit. It turned out she created a sugar syrup for her meringue. I can’t remember what she said about why she rather this method than the regular method, but if you didn’t know this method existed, it totally does!
Here’s a link to a recipe that uses the Italian method, try it for yourself!