How to make Italian Macarons

Italian Macarons

Italian macarons are not just a treat for the taste buds, but also an artistic delight for the eyes. These delicate and colorful confections originate from Italy, where they have gained immense popularity for their exquisite taste and intricate designs.

Italian macarons have a reputation for their light and chewy texture, which is achieved by combining almond flour, sugar, and egg whites in just the right proportions. The mixture is carefully piped onto baking sheets, forming perfect round discs that are then baked to perfection. The result is a tender shell with a slightly crisp exterior, giving way to a delectably soft and melt-in-your-mouth center.

What sets Italian macarons apart from their French counterparts is their signature filling. Traditional Italian macarons are often filled with luscious buttercream or rich ganache, available in a myriad of flavors such as chocolate, coffee, raspberry, pistachio, and more. Each filling complements the delicate almond shell, creating a harmonious balance of flavors.

The artistry of Italian macarons lies not only in their taste but also in their visual appeal. Bakers and patissiers take pride in crafting these petite treats, paying meticulous attention to detail. From vibrant pastel shades to intricate patterns and designs, every macaron is a miniature work of art. They make for a stunning centerpiece at weddings, birthdays, and other special occasions.

Whether you enjoy them as a delightful indulgence or as a gift for someone special, Italian macarons are a true culinary delight. So, the next time you’re craving a sweet treat, why not savor the elegance and flavor of these exquisite confections? Treat yourself to a box of delicious Italian macarons and let your taste buds embark on a journey of pure bliss.

About the recipe

These macarons are in my opinion fool proof. They are so easy to make compared to the French method. The Italian method does have some more steps but honestly if this is your first time making them this will be the easiest way to get a perfect macaron.

In fact, the beauty of the Italian method lies in its precision and stability. By cooking a sugar syrup to a specific temperature and slowly streaming it into whipped egg whites, you create a stable meringue that forms the base of these delightful treats. This method ensures that your macarons have a beautifully smooth and shiny surface with that classic “foot” that is characteristic of a perfectly baked macaron.

Once you have masterfully created your meringue, it’s time to fold in the almond flour and powdered sugar mixture. This is where the magic happens! The almond flour provides the structure and flavor, while the powdered sugar adds sweetness and helps create that delicate, melt-in-your-mouth texture that macarons are known for.

After piping your batter onto a baking sheet, it’s crucial to let the macarons rest and develop a thin skin before baking. This step is crucial as it helps the macarons rise evenly and develop their signature smooth top. Once they are baked to perfection, you can fill them with your favorite buttercream, ganache, or jam filling. The possibilities are endless!

So, if you’re new to making macarons and want to ensure success, give the Italian method a try. With a little practice and attention to detail, you’ll be whipping up batches of foolproof macarons that will have everyone asking for your secret recipe. Enjoy the process and savor the delicious results of your macaron-making endeavors!

Now go ahead and create some unforgettable macarons using the Italian method. Happy baking!

Italian Macaron Recipe

Ingredients
212 Gram Almond Flour
212 Gram Powdered Sugar
82 Gram Egg White
28 Gram Sugar
90 Gram Egg White
236 Gram Sugar
158 Gram Water
3 Gram Vanilla

Instructions
Sift almond flour and powdered sugar together. Once or twice. Discard any left over flour, this can be up to 2 tablespoons.
Next add in 82 grams of egg whites to the flour mixture.
Mix until you have created a thick paste.
In a sauce pan combine 236 grams sugar and 158 grams water heat on medium heat until boiling.
Continue to cook this syrup until it reaches 235°F continue to 248°F
When the syrup mixture has reached 235°F place 90 grams of egg whites into a mixer with 28 grams of sugar.
Beat until soft peaks form.
Run on low to keep whites moving.
Once the syrup mixture has reached 248°F remove from heat.
Turn mixer on high and slowly pour the syrup mixture in.
Continue on high speed for about 10 minutes. The bowl will be room temperature.
Add in vanilla and colouring.
Fold the egg white mixture into the almond mixture.
This will be done in 2 parts, first put a little in a mix to get the paste workable, next put in the rest of egg white mixture and fold.
You will fold about 40 times.
Pipe onto parchment paper and tap/drop the pan 5-10 times. Let sit with a low fan blowing some air around for 1 hour.
You should be able to run your finger back and forth on the top of the macaron without it being sticky. This means they are ready to bake.
About 10 minutes before they are ready to bake preheat the oven to 350°F.
Once macarons are ready place one tray into oven, close oven door, turn oven down to 300°F, set a timer for 10-15 minutes.
Repeat with all trays.
Cool on cooling rack with a towel over the rack.
Leave them for 15 minutes before removing from tray.
Cool completely before filling.

Try our Buttercream for filling or our Strawberry Jam.

How to make Italian Macarons with pictures

212 Grams of Almond flour

212 Grams of Powered sugar

Mix the almond flour and powered sugar together.

Sift almond flour and powered sugar together twice.

discard any excess that if left, this should be up to 2 tablespoons worth.

add in 82 grams of egg whites

Mix this together to create a think paste. This does take a little bit of work to ensure it is well mixed.

After your almond paste is well mixed set aside.

in a small sauce pan on high heat add 158 grams of water

add 236 grams of sugar.

Stir together until sugar has dissolved. let this heat up to 235F.

once heated to 235 start the egg white mixture. continue heating the sugar syrup to 248F

In a stand mixer add 90 grams of egg whites.

Add 28 grams of sugar to the egg whites.

Whip on high until soft peaks form.

Once you have reached soft peaks turn mixer to low to keep the egg whites moving.

Once the sugar syrup has reached 248F turn mixer back on high and slowly pour the syrup between the bowl and the whisk.

Whip on high until stiff peaks form and the bowl is room temperature. This usually takes 10 minutes. If you are having troubles cooling the mixture down you can add frozen veggies under/sides of the bowl.

Once stiff peaks have formed add in 3 grams of vanilla.

If using colouring add in now. Do not use food colouring as it is liquid and will ruin the stiff peaks. Use gel colouring as this is thick and gives a great colour using very little.

Fold the egg whites into the almond mixture in 2 parts. The first part will be to make the paste incorporate without flattening the egg whites.

Fold the rest of the egg whites in this will be anywhere from 35-40 folds. Going over 40 fold will flatten the egg whites too much and you might end up with a macaron without feet or with a hole inside of the shell.

After 30 folds start to see if you can create a ribbon with the batter. Once you can create a figure 8 without the ribbon breaking stop mixing.

Spoon mixture into a pipping bag.

Pipe onto parchment paper instead of the mat as they will remove from the parchment paper easier. Create circles on one side of the parchment paper and pipe onto the other for a guide.

Give a hard tap onto the counter 5-10 times rotating the pan through every few hits. Hit HARD as this is getting any air bubbles out.

Let them sit at room temperature for 1 hour or until a skin has formed on top and you can gently run your finger across the top.

Once you are able to run your finger across the shell they are ready to bake.

Preheat your oven to 350F once heated put the tray into the oven and immediately reduce to 300. Bake for 10-15 minutes. Repeat for all trays

Cool on the pan for 10 minutes on a cooling rack with a towel over them. Remove by gently popping them off the parchment paper and cool on a cooling rack until completely cool.

Fill with your favourite filling and enjoy.

Tips for Italian Macarons

The process of making Italian Macarons can be both challenging and rewarding. Here are some tips to help you achieve the perfect macarons:

1. Invest in a Kitchen Scale: Accurate measurements are crucial for successful macarons. Using a kitchen scale ensures that you have the right proportions of ingredients, which is key to a good macaron texture.
2. Sift the Dry Ingredients: Sift the almond flour and powdered sugar together to remove any lumps. This step helps achieve a smooth and uniform batter.
3. Master the Meringue: The meringue is a critical component of macarons. Whip the egg whites to stiff peaks, gradually adding the sugar to create a stable meringue. Be sure to beat it until the sugar is fully dissolved, and the meringue is glossy.
4. Incorporate the Dry Ingredients: Gently fold the sifted dry ingredients into the meringue. Use a spatula to combine them in a slow and deliberate motion, being careful not to overmix. The batter should be thick, yet flow easily in a ribbon-like consistency.
5. Resting and Drying Time: Allow the macaron shells to rest at room temperature for about 30 minutes before baking. This helps to develop a thin crust on the surface, leading to those iconic macaron “feet” during baking. Test the shells by gently touching them with your finger. If they are no longer sticky to the touch, they are ready to be baked.
6. Baking and Cooling: Bake the macarons in a preheated oven at the specified temperature and time. Let them cool completely on the baking sheet before attempting to remove them. This prevents the shells from sticking or breaking.
7. Filling and Flavor Combinations: Once cooled, pair the macaron shells and fill them with your favorite fillings. Buttercream, ganache, and fruit jams are popular choices. Get creative with flavor combinations to make your macarons unique and delicious.
8. Practice and Patience: Making perfect macarons takes practice, so don’t get discouraged if your first batch doesn’t turn out as expected. Take notes on each attempt and adjust your technique accordingly. With time and patience, you’ll master the art of Italian macarons.

Remember, each batch of macarons is an opportunity to learn and improve. Enjoy the process, and have fun experimenting with flavors and decorations. Happy baking!

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