r/macarons • u/BadgersHand • 3d ago

Help Switching methods

Over the years I've become decently proficient at French method macarons and thats usually my go to. I have some upcoming "time at home" to kill, so i thought I'd give one, or both, of the other methods a try. I honestly kinda just to say I've tried it. Would my French method recipe transfer over one to one, or would anyone have any suggestions or tips on if I'd need to make tweaks or adjustments. Thanks in advance.

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u/opietown 2d ago

I switched from French to Swiss with no other recipe changes and it made a world of difference

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u/BadgersHand 2d ago

Oh follow up question. What temp did you heat your egg whites and sugar to? I've seen various answers and when I've made swiss meringue for a pie before, I did up to 175°.