Is/are there any difference(s) in batter from French and Italian macaron methods?
I'm not sure how I missed this answer before I posted the question, it wasn't a very difficult thing to Google... Anyway, here seem to be the differences between the results of the two methods:


French


Softer/chewier
Less sweet
Less stable
Smaller feet

Italian


Crispier/more powdery
Sweeter
Larger feet
Much more stable



As far as I can tell the smooth, matte, fancy looking macarons seen across the internet are the Italian method (I'm guessing that the syrup helps with the shell). The French method is less steps, but I will definitely need to give the Italian method a shot!

Sources:


Love and Macarons
Indulge with Mimi