hi i will be baking macaroons using the italian meringue method next week as gifts for guests for my brother's birthday party. i found the italian meringue method (cooked sugar syrup) is more forgiving than the french meringue for beginners like me. also tried the french meringue method, 8 times and failed my oven is conventional (no fan, heat from top and bottom only). whats the best heat to bake macaroons, top or bottom or both? should i place the rack in the middle? (did this using the french meringue method and failed) should i place the rack on top and place a empty baking try below it, only with bottom heat? (found this info somewhere but with a convection oven) please help!