Hi, Chefs!! Having some problem of making these things..... For the Italian meringue, I donno why there always is lump inside in my result. I cook the sugar syrup first and whip the egg white till they are frothy. and when the syrup is reach to 118C, I pull it into egg white while whip in middle speed. and the result always comes the same...... I check the lump and it soft ball sugar!! I couldn't find any way to solve it....!?!?!?!? and for the macaroon, Im not sure is because the meringue or what. when they finish bake, the shell and base always have a big gap between them. I was bake them in a electric oven and one tray with silpat on it.. should I use double tray even I bake with silpat!? Thx for read it..... hope someone can solve my problem!!