Hi Eric, great questions! This recipe is in fact an Italian Meringue Method of macaron making but commonly macaron recipes can be labeled as "French Macarons" based off of their origin. One of the main goals of macaron making is achieving a nice smooth surface on the shells. The idea of creating the egg white and almond flour mixture is to help to work the almond flour in as smooth as possible. You can have similar success by simply sifting in the dry mixture to the meringue as we do in this recipe. Different methods both with successful results! Hope this helps! 

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