I really appreciate the recipe and detailed how-to. Two questions: the headline says "French macarons", but isn't this Italian because it uses Italian meringue? I thought French macarons were French because they used a French meringue. Second, more substantively, all other recipes I've seen for Italian meringue macarons include more egg whites, then you make 1/2 the whites into a meringue and add the other half to the dry ingredients to make a paste. Do you know what the rationale for that is? Why do they do that? Thanks so much!

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