After 3 attempts of making macrons using the french method and with frustrations as every batch came out different, with unpredictable outcome, like uneven surface, cracked surface and feetless macron, I decided to give the Italian Meringue method a try despite the initial hesitation as the Italian Meringue method needed to to boil sugar into a syrup before adding it into the beaten egg white.
I searched through the internet and decided on this recipe from Washoku.guide which gave a quite detail explanation on how to go about making the macrons as well as using the microwave to make the sugar syrup. I did not use this method as I was not sure how many walts my microwave was.
I decided to boil the syrup over the stove, though I did not have a cooking thermometer at home, thus I wondered if I would be able to be successful with my attempt. I read from a website that the sugar syrup is about 118C if you see the pot of syrup bubbling all over and it was also advised not to stir the syrup as it may result in crystallization. (I guess I did not really need a thermometer afterall)
I was glad that I made this attempt and true to what some bloggers claimed, the Italian meringue method was extremely stable. I made 3 batches and all came out equally good beautiful. On top of that I did not have to put up with temperamental macrons.
It is critical to use a very fine sieve to sieve the almond powder and icing sugar. The superfine grade of almond powder that you can purchase from Phoon Huat is for macrons, but it is a must to sieve the powder through a fine sieve which took me quite a fair bit of time to sieve though 3 batches of almond flour. I find this the most time consuming part of making macrons.
I made 3 fillings - Rose Syrup (to replicate the local Bandung flavour, Salted Gula Melaka, and Bittersweet Chocoate Ganache.
Will I make it again? - Yes, I would want to try out other fillings that will balance out the sweetness from the shell.