Authentic Italian Macaron Recipe

Master the art of Italian macarons with this foolproof recipe featuring a smooth glossy finish and a delicate chewy texture.

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This is in my opinion the easiest way to make Italian macarons. It is said that the Italian macaron method is the most stable and reliable type of macaron, which is the reason why it is preferred by a large number of pastry chefs around the globe because the hot sugar makes the macaron shells stronger and shinier than any other technique.

I tried SO MANY recipes in an attempt to find the perfect macarons recipe that wouldn’t fail on any attempt. It could go wrong in so many ways such as tops wrinkling, volcanos exploding or feet being non-existent. I lost hope until I attended this macaron class in Paris, where I learned how to make the best Italian macarons.

My Italian macarons are perfect after having learned this method. It is this ratio of sugar to egg whites that seems to be a winning combination.

In my opinion, Italian macarons are definitely not as simple as French macarons and beginner chefs ought to try the French method first. However if you are ready for a new challenge and want to perfect your stability and precision when making macarons, this recipe will be lovely for you.

Italian Macaron Ingredients & Equipment

Almond flour:

The shinest macarons can be achieved using finely ground almond flour. I prefer the one Bobs Red Mill provides.

Aged Egg Whites:

When separating your egg whites you will need to be careful. Some specks of egg yolk can inhibit the meringue from whipping properly. Boxed egg whites can be utilized for the blend of eggs and the almond flour, but I suggest fresh aged egg whites for the meringue instead.

Cream of tartar:

Adding some cream of tartar can help whipping the egg whites, making them easier to whip. This isn’t essential, but will help in the long run.

Making The Ganache Filling For The Macarons

The ganache can be used as a filling and makes achieving the perfect balance not too sweet while still having great flavor.

1. It will take some time to set, so it is best to prepare it first. Buttercream and jam fillings can also be used and with some adjustments made its flavor can be altered greatly by altering the ratio of cream to fruit puree or even with tea and spices.
2. Firstly, in a small saucepan, combine your cream with the corn syrup and set the heat to medium. Allow it to steam until you notice some bubble formation.
3. Pour the hot cream over the chocolate waiting in a bowl and let sit for 3-5 minutes.
4. Using a whisk, blend the mixture until it is smooth and creamy.
5. Now, pour in the butter and continue whisking until the mixture turns smooth.
6. Using a plastic wrap, cover the ganache and allow it to cool at room temperature for setting purposes. Usually, I let it set for 24 hours.
7. It sets overnight, and after a good whisk, it truly becomes extremely smooth and creamy! It pipes like a dream.

Making Italian Macaron Shells Step by Step

Preheat the Oven:

1. Preheat your oven to 310 degrees F.

Prepare Your Equipment:

2. First use some white vinegar to clean your bowl and whisk. This step ensures there is no fat residue left.

Prepare Dry Ingredients:

3. In a food processor combine the almond flour, the salt, and powdered sugar. Mix for 20 seconds shaking the mixer in bursts to avoid clumping. If you can’t spot any powered sugar streaks you can stop the mixing.

Make the Almond Paste:

4. Place the dry ingredients in a large bowl. Discard any large pieces of sugar or almond that remain. These lumps will ensure the macarons are rough instead of shiny.

5. Combine the first overlay of egg whites and mix until the combination has thickened and mulled together into a paste form.

6. Ensure that the bowl is wrapped in plastic to prevent it from losing moisture.

Prepare the Meringue:

7. Pour the second measurement of egg whites and cream of tartar into a stand mixer bowl which has a whisk attachment on it.

8. In a medium sized saucepan combine granulated sugar and water and heat it until boiling.

9. When the combination starts to bubble start whipping the meringue on medium speed.

10. Keep the mixer on low speed after your meringue is at soft peak consistency.

Add Sugar Syrup:

11. As soon as your sugar hits 238ºF/114ºC drop in the desired food coloring. This will help evaporate any excess moisture that can ruin the macaron shells.

12. Don’t stop mixing when you add the hot sugar syrup. Instead raise the temperature on the sugar solution to 244ºF, then slowly pour it in while beating on medium speed.

13. After the sugar syrup is fully incorporated, add the vanilla extract.

14. To achieve stiff peaks, set the speed on 6 and keep whipping for around 6-8 minutes.

15. When you retract the whisk from the meringue its texture should be glossy and soft while the tip slightly bending, resembling the shape of a bird’s beak.

Combine Meringue and Almond Paste:

16. Mix together ⅓ of the meringue into the almond paste mix using a spatula. Do not be careful during this step.

17. Top the macaron batter with the remaining meringue and start incorporating it through “J folding.” This mixing method is called the macaronage process.

18. My techniques consist of 3 ‘J’ folds where I gather all the mix to the middle, smoothen the surface and then I try again.

19. The folds should be continuous until the macaron batter becomes smooth with a figure eight ribbon that does not break. It should also come off the spatula in long ribbons. I like to grab a table spoon of batter and place it gently on a counter to check how quick the bumps disappear. If the bump smoothens within 2 minutes then my cookies are ready to be baked.

Prepare the Piping Bag:

20. Insert the tip into the piping bag.

21. To stop the batter from dripping out of the bag while piping push a little of the bag into the tip.

Pipe the Macarons:

22. Put your macaron mix in a piping bag, then push the mix down into the bag so that all of it is near the tip and all the air bubbles are removed.

23. While pulling the piping tip take the bag off at the same time. Start to pipe immediately.

24. Position the piping bag vertically position, around ½” above the baking tray then apply pressure to the bag to pour the batter into the circle. The tip should always be on top of the batter. Once you reach the dotted line stop applying pressure then make a fast “C” with the tip. This motion is the best way to deselect the batter cleanly. In case slivers do come out, you can pat those down with a toothpick, but they will usually settle in the next step.

Release Air Bubbles:

25. Once all the macaron shells have been piped, raise the tray about 6 inches and drop the pan on the surface. This will help release any bubbles that might be trapped, and for those that are trapped, you can simply poke a hole through it with a toothpick.