Italian macarons are delicate, almond-based confections with a smooth shell and a chewy interior. Unlike their French counterparts, Italian macarons utilize an Italian meringue technique, which involves boiling sugar syrup added to whipped egg whites, resulting in a more stable meringue. This method creates a slightly crispier shell, making them perfect for those who love a bit of crunch with their sweet treats. Italian macarons can be filled with delicious fillings like buttercream, ganache, or fruit jams, allowing endless flavor combinations.

About Italian Macarons

Making Italian macarons requires precision and patience, but the results are worth it. The key to success lies in achieving the right macaronage consistency, where the batter flows smoothly but is not too runny. Once baked, these delightful confections are best enjoyed after a day of rest, which allows the flavors to meld and the texture to perfect. Whether you’re a seasoned baker or a beginner, this recipe will guide you through the process of creating beautiful and delicious Italian macarons.

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Italian Macarons Made Easy: Foolproof Recipe

Recipe by Eric

Servings

30

servings

Prep time

1

hour 

Cooking time

15

minutes

Total time

1

hour 

15

minutes

Ingredients:

• 200g almond flour

• 200g powdered sugar

• 75g egg whites (for almond paste)

• 75g egg whites (for meringue)

• 200g granulated sugar

• 50ml water

• Food coloring (optional)

Instructions:

• Prep the Almond Paste:
• Sift the almond flour and powdered sugar together in a large bowl.
• Add 75g of egg whites to the almond flour mixture and mix until you get a thick paste. Set aside.
• Make the Italian Meringue:
• Combine the granulated sugar and water in a small saucepan. Heat on medium until the mixture reaches 118°C (244°F).
• While the syrup is heating, start whipping the remaining 75g of egg whites in a stand mixer until soft peaks form.
• Slowly pour the hot sugar syrup into the egg whites while whipping. Continue whipping until the meringue cools and forms stiff, glossy peaks.
• If using food coloring, add it to the meringue during this stage.
• Combine and Macaronage:
• Fold the meringue into the almond paste in three additions, gently mixing until the batter flows like lava. When dropped from a spatula, the batter should create ribbons that slowly blend back into the mixture.
• Pipe and Rest:
• Transfer the batter to a piping bag fitted with a round tip.
• Pipe small rounds onto a baking sheet lined with parchment paper or a silicone mat.
• Tap the baking sheet on the counter to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.
• Bake:
• Preheat the oven to 150°C (300°F).
• Bake the macarons for 14-16 minutes until they can be easily lifted from the parchment paper.
• Let them cool completely before removing them from the baking sheet.
• Fill:
• Pair up macarons of similar size.
• Pipe your chosen filling onto one macaron shell and sandwich it with another.

Ideas for Serving

• Tea Party: Serve macarons with various teas for an elegant tea party.
• Dessert Platter: Create a colorful dessert platter with different flavored macarons.
• Gift Box: Package macarons in a beautiful box for special occasions.
• Festive Decor: Use macarons as a decorative element for cakes and other desserts.

Nutritional Information (per macaron)

• Calories: 70
• Fat: 3.5g
• Carbohydrates: 9g
• Protein: 1.5g
• Sugar: 8g
• Fiber: 0.5g

History

Macarons have a long history dating back to the Middle Ages. The Italian macaron, or maccherone, was brought to France by Catherine de Medici in the 16th century. The recipe evolved, leading to the modern macaron we know today. The Italian method of making macarons using Italian meringue is known for its stability and is favored by many professional pastry chefs.

FAQs

1. Why did my macarons crack?

Cracked macarons can result from undermixing the batter, not allowing the shells to rest before baking, or baking at too high a temperature.

2. How can I prevent hollow macarons?

Ensure proper macaronage (mixing to the right consistency) and bake at the correct temperature to prevent hollow macarons.

3. Can I use different fillings for macarons?

Yes, you can use a variety of fillings such as buttercream, ganache, fruit curd, or jam.

4. How should I store macarons?

Macarons can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.

5. Why are my macarons not forming feet?

Macarons may not form feet if the batter is overmixed, the oven temperature is incorrect, or the shells were not rested long enough before baking.

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