Italian Macarons – Almond Meringue Cookies Made with Cooked Sugar
There’s just something about homemade macarons that makes you feel like a legit pastry chef. But if the French version has ever left you frustrated with hollow shells, no feet, or a batter that just won’t cooperate—girl, I’ve been there. Enter: Italian macarons. They’re a little more science-y up front, but they’re also way more reliable. If you’re ready to graduate from cookie rookie to macaron queen, this recipe is your ticket.
I made these for a bridal shower once and everyone thought I’d picked them up from a fancy bakery. Nope—just me, my mixer, and a candy thermometer. They come out so pretty and the texture? Spot on. That perfect little crisp shell with a soft, chewy center that melts into whatever dreamy filling you choose. And don’t worry—I’ve got all the tips to make this beginner-friendly, even if you’ve never piped a thing in your life.
Your Grocery List
- 120g egg whites, divided (60g for almond paste, 60g for meringue)
- 120g almond flour
- 120g powdered sugar
- 100g granulated sugar
- 30g water
- Gel or powdered food coloring (optional)
- Your favorite buttercream, ganache, or jam for filling
What Makes Italian Macarons Different?
So here’s the tea: the main difference between French and Italian macarons is in the meringue. French macarons use raw whipped egg whites, while Italian ones get a hot sugar syrup poured into the whites as they whip—hello, stability. That sugar syrup gives you a glossy, stiff meringue that’s less likely to deflate, even if you overfold just a smidge. Yes, you’ll need a thermometer, but in return you get:
- More consistent results (fewer cracks and hollow shells)
- Better control over texture and shape
- A smoother top and more defined “feet”—those cute ruffled bottoms that make macarons iconic
Tips That Totally Helped Me
- Sift like you mean it: If your almond flour or powdered sugar is clumpy, your shells won’t be smooth.
- Use a candy thermometer: Your syrup should hit 240°F (115°C) before adding it to the egg whites.
- Know when to stop mixing: The batter should flow off the spatula like lava—slow but steady.
- Don’t skip the rest: Let your piped shells sit out until they feel dry to the touch. This helps them rise instead of crack.
Flavor Ideas (Because Half the Fun is Filling Them)
- Lemon curd + honey buttercream (sweet and tart!)
- Dark chocolate ganache for that truffle energy
- Strawberry jam + vanilla buttercream for a PB&J vibe
- Salted caramel if you’re feeling fancy
Let’s Troubleshoot—Because Stuff Happens
- Shells cracked? You may have skipped the rest time or your oven ran too hot.
- No feet? Under-whipped meringue or over-mixed batter—been there.
- Hollow insides? Try a lower bake temp for a few minutes longer next time.
Make It Even Better
- Aging egg whites: Optional, but leaving them in the fridge for 1–2 days makes them whip better.
- Let them mature: Store filled macarons in the fridge for 24–48 hours—this softens the shell and deepens the flavor.
- Freezer-friendly: They freeze like a dream. Just thaw overnight in the fridge before serving.
How to Serve Them Like You’ve Got Your Life Together
- With coffee: A creamy latte or strong espresso is pure perfection.
- For parties: Arrange them on a tiered tray with edible flowers. Instant centerpiece!
- As favors: Pop a couple in cellophane bags tied with ribbon. Done and done.
Storing Your Masterpieces
- Fridge: Store filled macarons in an airtight container for up to 5 days.
- Freezer: Freeze in a single layer in an airtight container for up to 3 months.
Fun Macaron Facts
- Even though they’re known as a French treat, macarons were actually introduced to France by an Italian queen. Thanks, Catherine de Medici!
- “Macaron” and “macaroon” are totally different. One is delicate and almond-based, the other is coconutty and chewy.
- The little “feet” on macarons? That’s how you know you nailed it.
Dietary Swaps & Substitutions
- Nut allergy? You can try sunflower seed flour, but results can vary—start small!
- Vegan? Macarons rely on egg whites, but aquafaba versions do exist. They’re just a little trickier.
- Dairy-free? Easy! Just use non-dairy butter or coconut cream in your filling.
Italian Macarons
Equipment
- Mixing bowl
- Stand Mixer
- Candy Thermometer
- Saucepan
- Sifter
- Piping Bag with Round Tip
- Baking sheet
- Parchment Paper or Silicone Mat
Ingredients
- 120 g egg whites divided (60g for almond paste, 60g for meringue)
- 120 g almond flour
- 120 g powdered sugar
- 100 g granulated sugar
- 30 g water
- gel or powdered food coloring optional
- filling of choice buttercream, ganache, or jam
Instructions
- Sift together almond flour and powdered sugar into a mixing bowl. Stir in 60g egg whites to form a thick paste.
- In a saucepan, combine granulated sugar and water. Heat over medium until the syrup reaches 240°F (115°C).
- While syrup heats, whip the remaining 60g egg whites in a stand mixer on medium speed until soft peaks form.
- Carefully pour the hot sugar syrup into the whipping egg whites, increasing mixer speed to high. Whip until glossy, stiff peaks form and the meringue has cooled slightly.
- Fold one-third of the meringue into the almond paste to loosen it. Gently fold in the remaining meringue until the batter flows like thick lava.
- Transfer the batter to a piping bag with a round tip. Pipe 1.5-inch circles onto a lined baking sheet, leaving space between each.
- Tap the baking sheet firmly on the counter a few times to release air bubbles. Let shells rest for 30–45 minutes until they form a skin.
- Bake at 300°F (150°C) for 14–16 minutes. Let cool completely on the tray before removing.
- Fill with buttercream, ganache, or jam. Refrigerate filled macarons for 24 hours to mature before serving.
Notes
Everyone knows French macarons, but have you ever tried Italian style? The difference is in the preparation method, and it’s even easier than French style! Let me know how they turn out for you!