You can bake it too

I wanted to share with you all my adventure in the making of macarons using the Italian method. For a while now I wanted to try the Italian method.  The Italian method involves making a sugar syrup before adding it to the egg whites.  This method produces a more stable meringue.  I have been quite lucky with the making of French macarons and have not had too many disasters.  Unfortunately, the Italian method has not been kind to me.  I had to make the sugar syrup twice and in the end the macarons still did not turn out.  I was quite sad and instead I went back to the French method. Using the French method, my macarons always have feet.  The only two things that sometimes occurs is that some macarons can be hallow and the bottoms are slightly sticky.   For this recipe, I increased the temperature and reduced the baking time and the results were good.  No more sticky bottoms. These White Chocolate Sprinkle Macarons ar...