This is very interesting. Today I learnt that Macaroon shells are made with Italian meringue which is made by a totally different method than that of the French meringue.


Posted by robyn_smithwick, 31st July 2015


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  • Oh my goodness, well I have learnt something new today.



  • I didn’t know about the difference between them – thanks for sharing!



  • Glad this has raised some interest!



  • Very Interesting to read!



  • lol i don’t have a clue about the diff



  • They are very different trust me .The French have taught me very well! lol!!!



  • I didn’t think there was much difference



  • LOL! I have been inspired to make meringues. :)



  • Italian meringue is less cooked on the inside than French meringue.



  • I have always used the French method. It works so ell even when I make chocolate meringue—- pavlova!



  • I love all types of meringue!



  • I never knew there were types, I have only ever made the French ones, that explains why mine have never had a gloosy finish, I always wondered why.



  • But Kasey the Italian ones are so glossy and yummy, haha, I’ll keep doing the sugar syrup :) I should really give the French a go though huh? :)



  • Yes there is:
    French is beaten egg whites then sugar added, until soft, light & fluffy. Then baked.
    Italian is continual whipping of drizzling sugar syrup into stiff peaked egg whites until fully voluminous, satiny, stiff & cool.

    Italian seems abit tricky to me as French is so easy to do. Hope that helps!



  • Am waiting with baited breath to find out this answer.


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