Italian Meringue Macarons Shells
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If you try 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 recipe is more complicated than others, but check my instructions and tips to achieve this dessert as a pro.
Table of Contents
Why You’ll Love This Recipe
Italian meringue is a cooked meringue that uses egg whites and 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 a classic recipe and gives a very stable meringue. Perfect macarons are soft and chewy inside and smooth and crispy outside. Try also Laduree Macarons Recipe.
Ingredients
- Flour: Almond flour.
- Egg: Egg whites room temperature
- Sugar: Granulated white sugar and powdered sugar.
- Water: Regular clear water.
- Food Coloring: Make sure you are using water based food coloring.
Equipment
- 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)
How to Make Italian Meringue Macarons
Step 1. 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 teaspoon of almond flour that does not fit through the sieve.
Step 2. Pour one portion of egg whites over the mixture of powdered sugar and almond flour into a large bowl. Stir well, it will be thick and set aside.
Step 3. Place the remaining egg whites in a clean mixer bowl fitted with the whisk attachment. Do not turn it on!
Step 4. Meanwhile, combine the water and granulated sugar in a small saucepan (I do not stir). Place over medium heat and fit with a candy thermometer. This is a small amount and will cook quickly. When the mixture reaches about 230oF (110oC), 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 an electric hand mixer, too. When sugar finally does reach 244oF (118oC), 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.
Step 5. After that, turn the mixer to medium/high (for Kitchen Aid speed #8) and whip until the meringue cools to 94oF (34oC), 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 is where I think a lot of people make mistakes. Your goal is to deflate the batter. With a rubber spatula, stir the meringue from the center out in a circular motion as you are 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 (it should be smooth and glossy). Very important, do not overfold! Or you will end up with pancakes and not macarons. Finally, transfer macaronage into a pipping bag with a round tip. I highly recommend using a 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 the 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 with 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 a good time to add some toppings (e.g.,feuilletine flakes, cocoa powder, chopped nuts, or freeze-dried fruits). Preheat oven to 350oF (180oC) while macarons are drying.
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Expert Tips
- I do not age egg whites, I use them at room temperature.
- Always use a kitchen scale to weigh ingredients.
- Invest in a 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”, and use an oven thermometer.
- Very important not to overmix the batter.
- Use less food coloring or not at all.
- Don’t be afraid to make mistakes, I make a lot of notes and take pictures while I bake.
- Stick to what works better for you and your oven.
Recipe FAQs
Baking time will depend on your oven, usually about 12-16 minutes.
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.
Yes, macarons are gluten-free cookies.
More Recipes You’ll Love
If you try these Italian Meringue Macarons Shells, please do not forget to tag me on social media. Also, leave a comment about how you liked this blog post. Happy Baking!
Recipe
Italian Meringue Macarons Shells
Equipment
- 1 stand mixer
- 1 small sauce pan
- 1 cooking thermometer
- 1 spatula
- 1 pipping bag
- 1 round pipping tip
Ingredients
- 110 gr (55 gr +55 gr) egg whites room temperature
- 150 gr almond flour
- 150 gr powdered sugar
- 150 gr granulated sugar
- 37 gr water
- 1 gr food coloring
Instructions
How to Make Italian Meringue Macaron Shells
- In the bowl of a food processor, add almond flour and powdered sugar. Pulse twice, then process for about 2 minutes. Sift into a large bowl, discarding about one tsp of almond flour that does not fit through the sieve.
- Pour the first portion of egg whites over the mixture of powdered sugar and almond flour into a large bowl. Stir well; it will be thick. Set aside.
- Place the remaining egg whites in a clean mixer bowl fitted with whisk attachment. Do not turn it on!
- Place the water and granulated sugar in a small saucepan. I do not stir. Place over medium heat and fit with a candy thermometer. This is a small amount and will cook quickly.
- When the mixture reaches about 230°F (110°C), add food coloring. At the same time, begin whisking the second portion of egg whites at medium/low speed.
- When sugar finally does reach 244oF (118oC), remove from heat and carefully, in a slow stream, pour into moving egg whites.
- Turn the mixer to medium/high (for Kitchen Aid speed #8) and whip until the meringue cools to 94oF (34oC), meaning you can comfortably touch the side of the bowl.
- Fold the Italian meringue into the almond mixture in three batches.
- 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. Fold until smooth and glossy. The batter should just begin to flow from your spatula.
- Transfer macaronage into a pipping bag with round tip and pipe macarons.
- Rest macarons for about 30 min before baking.
- While macarons are drying, preheat oven to 350oF (180oC).
- Bake macarons for 12-14 min, quickly opening the door twice to let out any steam. Baking time and oven temperature may be different, depending on your oven.
- Set macarons aside to cool completely on the baking mat or paper before filling.
I think you are very good teacher and generous because sharing your time with everyone.
I’m looking forward to new macarons recipes like passion fruit
Thanks Marina