I’m obsessed with macarons. My first attempt at macarons of any kind was a disaster. Although they had the requisite frilly feet, they had extremely brittle shells that practically fell apart if you looked at them too hard. The insides were underbaked and wet. My second attempt was an improvement - smooth tops with tiny feet. They were acceptable, but far from perfect.
That was when I decided to move on to chocolate macarons. The results can be seen in the photo above. I’ve since found chocolate macarons to be much easier to bake than any other flavour. The lighter coloured ones seem to brown too quickly.
These are my latest attempt at chocolate macarons. This particular recipe which calls for Italian meringue is a keeper. The extra step of boiling sugar syrup, in my opinion, is well worth the effort, especially if you like your macarons with beautifully high feet.