Italian Meringue Macarons Shells

If you tried to make macaron shells using French or Swiss Meringue, you need to try to make Italian Meringue Macarons Shells. I have to say, that this meringue is more complicated than others, but check my instructions and tips to achieve this dessert as a pro.

As an Amazon associate, I make a small commission if you use any of the affiliate links below to purchase a product. Thank you for supporting my blog

What is Italian Meringue

Italian meringue is a cooked meringue that uses egg whites and a hot sugar syrup. I have to say, that this method is the most complicated, but it gives the best result. Pierre Herme uses this method and I like it too. This is classic recipe and gives very stable meringue. Perfect macarons are soft and chewy inside and smooth and crispy outside. Italian meringue macarons shells recipe is below.

• French Meringue Macarons Shells
• Chocolate macarons shells recipe

What equipment you need to make Italian Meringue macarons shells:

• Stand mixer or electric hand mixer and bowl
• Food processor
• Kitchen scale
• Fine sieve
• Small heavy-based saucepan
• Large bowl
• Instant read thermometer or candy thermometer
• Flat rubber spatula
• Pipping bag
• #10 Wilton pipping tip or any plain round tip
• Silpat mat or parchment paper
• 2 Baking sheets
• Food coloring (water soluble)

Ingredients:

• 150 gr almond flour
• 110 gr (55 gr+ 55gr) egg whites room temperature
• 150 gr granulated sugar
• 150 gr powdered sugar
• 37 gr water
• food coloring (water soluble)

How to make Italian Meringue Macarons

In the bowl of a food processor, add almond flour and powdered sugar. Pulse twice then process for about 2 min. After that, sift into a large bowl, discarding about one tsp of almond flour that does not fit through the sieve.

First step, pour one portion of egg whites over the mixture of powdered sugar and almond flour into large bowl. Stir well, it will be thick, and set aside.

Next step, place the remaining egg whites in a clean mixer bowl fitted with whisk attachment. Do not turn it on!

Meanwhile, combine the water and granulated sugar in a small saucepan (I do not stir).  Place over a medium heat and fit with candy thermometer. This is small amount and will cook quickly.

Now, when the mixture reaches about 230F (110C) add food coloring. At the same time, begin whisking the second portion of egg whites at medium/low speed.  I use Kitchen Aid and it is speed #4. The stand mixer is ideal for this, it is possible to do with electric hand mixer too.

When sugar finally does reach 244F (118C) remove from heat and carefully in a slow stream pour into moving egg whites. Aim for a point in between the side of the bowl and the moving whisk.

After that, turn the mixer to a medium/high (for Kitchen Aid speed #8) and whip until the meringue cools to 94F (34C), meaning you can comfortably touch the side of the bowl.

Time to check meringue for peak. The peak should be firm with the angle supporting the peak at 11.30. Congratulation! You just made classic Italian meringue!

How to make Italian Meringue macaronage

Fold the Italian meringue into the almond mixture in three batches. This is not standard folding motion. That where I think a lot of people make mistake.  Your goal is to deflate the batter. With a rubber spatula, stir the meringue from the center out in a circular motion, as you were making pasta dough. The meringue will pick up the dry ingredients from the inside to the outside of the bowl. This process should take about a minute. The batter should just begin to flow from your spatula (should be smooth and glossy). Very important, do not overfold!  Or you will end up with pancakes and not macarons.

Finally, transfer macaronage into pipping bag with round tip. I highly recommend using pipping tip.

Tip from Marina: fill the pipping bag halfway, leaving the rest of the macaronage in the bowl while pipping.

As you pipe, hold bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize peak. Pipe on parchment paper or Silpat mat lined baking sheets small 1-inch rounds, allowing a little room for spreading. Slam the baking tray, hard 4-6 times on the countertop to release any large air bubbles. You have to rest macarons for about 20- 30 min before baking. This is good time to add some toppings (e.g.,feuilletine flakes, cocoa powder, chopped nuts or freeze-dried fruits).

Preheat oven to 350F (180C), while macarons are drying.

How long to bake macarons

Bake macarons for 12 min, quickly opening door twice, in order to let out any steam. Macarons are ready when they do not move when you lightly push the side of the shell in the oven. Set macarons aside to cool completely on the baking mat or paper before filling.

Making Italian Meringue macarons shells:

Tip from Marina:

• I do not age eggs whites, I use them at room temperature.
• Always use kitchen scale to weigh ingredients.
• Invest into stand mixer, this will make your baking easier and faster.
• Make sure your thermometer is accurate, sometimes I use 2 or 3 of them just to make sure.
• You have to “Become friends with your oven” , use oven thermometer.
• Very important not to overmix the batter.
• Use less food coloring or not at all.
• Don’t be  afraid to make mistake, I make a lot of notes and take pictures while I bake.
• Stick what works better for you and your oven.
• I focus more on the delicious filling then macarons shells. You can check fillings recipes:

• Dark Chocolate Raspberry Macarons
• Coconut Macarons 
• Hazelnut Macarons Azelia Valrhona
• Coffee macarons
• Lemon macarons
• Tomato macarons

If you try this recipe, please do not forget to tag me on the social media. Also leave a commnet how you liked on this blog post. Happy Baking!