Italian Macarons
These elegant Italian macarons have a smooth shell, chewy center, and that iconic ruffled foot. Made with a stable meringue using hot sugar syrup, they're a little more advanced than the French version—but so worth it for consistent, bakery-style results!
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
For best texture, 'mature' your filled macarons in the fridge for 1–2 days. Store in an airtight container. Macarons freeze well, too—just thaw overnight in the fridge before serving.