Italian Method Macarons

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Learn how to make macarons with an Italian-style meringue. This macaron guide is perfect for beginners to understand the fundamentals of making Italian method macarons.

Here's what you'll need...

You'll Need:

– 144 grams super fine almond flour – 144 grams confectioners' sugar – 105 grams egg whites (around 3 - 4 large eggs) – ½ teaspoon cream of tartar – 150 grams granulated sugar – 57 grams (¼ cup) water – 5 - 6 drops gel food coloring

Prep Work:

Separate egg whites from yolks and allow egg whites to come to room temperature.

Prep Work:

Measure dry ingredients using a kitchen scale. Double-sift the almond flour and confectioners' sugar together in a large mixing bowl.

Prep Work:

Wipe down the mixing bowl and whisk attachment with a little white vinegar on a paper towel to remove any leftover oils.

Prep Work:

Print off the macaron template. Place them on a sheet pan underneath a piece of parchment paper. Prepare your piping bag with a ½ inch round tip.

Italian Meringue:

Add room temperature egg whites and cream of tartar to a stand mixer bowl fitted with a whisk attachment. Whip on medium-low speed until the eggs are very foamy (right before the soft peaks stage), about 6 - 7 minutes.

Italian Meringue:

While the eggs are whipping, add granulated sugar and water to a small saucepan. Heat the saucepan over medium high heat, stirring occasionally to help dissolve the sugar. Continue cooking until the sugar reaches 244°F (118°C) on a digital thermometer.

Italian Meringue:

Once the sugar has reached temperature, turn the mixer speed to medium-high and slowly pour the sugar syrup down the side of the mixer bowl. Be sure the sugar runs down the bowl and doesn’t hit the whisk attachment or it will splatter on the side of the mixer bowl. Continue to whip up on medium-high speed until stiff peaks form, about 4 - 5 additional minutes.

Italian Meringue:

You'll notice the meringue starts to ball up inside the whisk and is glossy. To test the meringue stiffness, pull the whisk out. A stiff peak should stand straight up (no curl at the tip).

Dry Ingredients:

Pour the sifted almond flour & confectioners' sugar into the meringue mixture and gently fold them together using a silicone spatula.

Dry Ingredients:

Continue until all the meringue is fully incorporated and no dry bits of almond flour remain on the bottom of the bowl.

Color Batter:

Add 5-6 drops of gel food coloring. Then, begin working the batter until everything is fully incorporated (this is called the macaronage process).


Slowly spread the mixture along the side of the bowl, then wipe it back down. Be sure to do this gently. Repeat until the mixture has reached a smooth, shiny, flowing consistency.

Pipe Macarons:

Pour the batter into the prepared piping bag. Hold the bag vertically, and gently pipe 1.5 inch circles. Once you have reached the desired size, release the pressure on the bag and twist your wrist without lifting up.

Pipe Macarons:

Bang the sheet pan down the counter a few times to release any air bubbles. Pop the air bubbles with a toothpick.

Rest Macarons:

Allow the batter to sit on the counter and dry for 60+ minutes until a thin "skin" develops, and you can touch the tops without ruining the macaron.

Bake Macarons:

Bake one sheet at a time on the center rack of a preheated 300°F (150°C) oven for 19 - 23 minutes. You can test that the macarons are done by gently touching the edge and the feet of the macarons. If the shell wiggles, is sticky, or wet, the macarons need to bake longer.

Fill Macarons:

Match up macaron cookies so they are paired with a similar size/shaped cookie. Pipe your desired filling on one side of the macaron shell. Gently place the matching shell on top of the filling.

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