Easy French macaron recipe Italian method (step by step photos)

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Italian Method

TECHNIQUE: Meringue is made by drizzling sugar syrup onto egg whites and whipping them continuously to a medium peak. Meringue then is added to a macaron paste – a combination of almond flour and powdered sugar mixed with egg whites. Able to withstand longer mixing without deflating it prematurely.

APPEARANCE: Tends to be thicker or higher rise, taller, smoother top with finer texture feet. Full and compact center or insides.

TASTE: Crispier and sweeter. Tends to be more powdery or crumbly.

STABILITY: More stable and likely to be successful in making perfect macarons. More reliable and good for commercial production.

Equipment, Supplies & Ingredients

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THE BASICS

GOOD TO HAVE

INGREDIENTS

FRENCH MACARON RECIPE

Ingredients:

150 gm Almond Flour
150 gm Powdered Sugar
55 gm Egg Whites – for almond paste
150 gm Granulated Sugar
38 ml water
55 gm Egg Whites – for meringue
pinch of salt
1/8 tsp Cream of Tartar

Directions:

After prepping all the ingredients, it is a good practice to follow a certain routine or pattern or timing suitable to you when making the batter.

Depending on the quality of your almond flour, if your flour is a bit coarse, it is advisable to put them together with powdered sugar into a food processor and process for about one minute. You may skip this step, however, there is a possibility that your macaron will not be smooth or shiny.

Sift the almond flour and powdered sugar together.
Macaron Paste. Add egg whites into the sifted almond flour and powdered sugar until it forms a paste (hardly any more powder showing) – Cover with cloth or saran wrap and set aside while making the meringue.
Add water to granulated sugar and put it on medium heat, put it to boil until all sugar is melted and reaches 180F (no less than 180F no more than 120F)
Using a stand mixer or a hand mixer, whisk the other set of egg whites, and add salt and cream of tartar as soon as the egg whites look bubbly to frothy.
Gradually add the sugar syrup while whisking egg whites continuously at high speed. This process takes me up to 10 to 15 minutes. You may add gel food coloring at this stage.
Once the meringue reaches stiff peak consistency, it is ready.
Macaronage: Add 1/3 of the meringue to the almond paste until they are completely blended. Add the remainder of the meringue. Keep on folding the batter in a “J” circular motion until a thick ribbon of batter flows off the spatula. Another opportunity to add gel food color.
When the batter can make a figure 8 without breaking, you’ve completed the macaronage process.
Place in a piping bag.
Pre heat oven at 250F for 30 to 60 minutes.
Wipe mats with damp cloth and white vinegar.
Start piping. At a 90-degree angle, aim the tip of the piping bag directly at the mat with a distance of about 1 cm from the tip to the mat.
Bang the pan on a sturdy counter or table to let the air bubbles out. If after banging the pan on the counter and there are still some visible bubbles, using a toothpick, poke them air out.
Let them dry for about 30 to 90 minutes, depending on the climate, high-humidity places require longer drying time. Until a skin forms on top of the shell.
Place each mat at a time and bake for 16 to 19 minutes.
Let them cool for at least 30 minutes before taking them off the mat.
Find each shell a perfect size partner, and assemble them to fill with your favorite filling.
Let the macarons mature for at least 16 hours, best overnight. Store in an airtight container.