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I can do the French meringue method with no issues and no hollows, nice feet, but I have never gotten the Italian right. Always hollow. Like every single time. Only explanation I can think of is that I am not mixing it enough, and therefor not deflating enough of the air bubbles which then cause the hollows during the baking. How runny is the batter supposed to be using the Italian method? Most websites and videos say "lava" or "right before figure 8's" but I always get hollows that way. Should I be mixing it to where it is as runny as a properly mixed French meringue batter? This is driving me crazy 😁

Edit: Forgot, I have one more question. If the perfect baking time/temperature for French meringue macarons with my oven is 150C for 15 minutes, would I need to change it for the Italian meringue ones?

submitted by /u/Forward_Nail
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Making some macarons for a party that has pretty severe nut allergies. So almond flour is best to be avoided. I know it’s the binding agent but are there any other suggestions? I’ve heard pumpkin seed flour...

submitted by /u/Riss96
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