What is a macaron vs macaroon?

They have almost the same name but they are totally different, macaroons are soft almond cookies while Parisian macarons are 2 smooth cookies sandwiched with a filling.

How to color macaron shells?

To color the shells use gel or powdered food coloring, avoid liquid coloring.

What is the difference between French macarons and Italian macarons?

The main difference between French method macarons and Italian macarons is the method of making the meringue, with French macarons using French meringue and Italian macarons using Italian meringue.

Do you have to age egg whites for Italian macarons?

No, you do not need to age egg whites for Italian macarons because the Italian meringue method used in Italian macaron recipes provides the stability required without this aging step.

Why are my Italian macarons cracking?

Italian macaron shell can crack due to overmixing the batter, underbaking, or uneven heat distribution in the oven.

Why are my macarons hollow?

Hollow macarons can occur due to overmixing the batter or issues with oven temperature, resulting in air pockets inside the shells.

How to color macaron shells?

To color macaron shells, you can add gel food coloring gel or powder to the meringue mixture before folding in the almond flour and powdered sugar.

Best Italian Macarons Recipe (Italian meringue method)

Name: Italian Macaron Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: French
Ingredients: 100 g (1 cup) Almond flour - ground almond; 100 g (1 cup) Powdered sugar - icing sugar; 2 Egg whites - room temperature approx. 2 x 35 g; 100 g (1/2 cup) Sugar - granulated; 25 ml (1 1/2 tbsp) Water

Italian Macaron Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Fadela
Total Time: 32 minutes
Yield: 20 macarons

Description

Recipe for Italian macarons with Italian meringue for smooth and perfect shells (for about 20 macarons 40 shells)

Ingredients

100 g (1 cup) Almond flour - ground almond
100 g (1 cup) Powdered sugar - icing sugar
2 Egg whites - room temperature approx. 2 x 35 g
100 g (1/2 cup) Sugar - granulated
25 ml (1 1/2 tbsp) Water

Cook Mode Prevent your screen from going dark

Instructions

Blend the almond flour and powdered sugar together in a food processor for a few moments to get a smooth mixture, then place in a large bowl.
Add a room temperature egg white and mix with a tablespoon or spatula until you have a compact mixture.
Place the granulated sugar with the water in a small saucepan and heat over medium heat and control the temperature which should reach 118°C
Meanwhile, place the other room-temperature egg white in the bowl of a stand mixer fitted with the whisk attachment and mix at medium slow speed until the whites are frothy.
When the syrup is ready, lower the speed of the mixer and drizzle the cooked sugar syrup over the edge of the bowl.
Resume mixing at high speed and beat for about 10 minutes until the meringue is white, glossy and forms a stiff peak.
Add a small amount of Italian meringue to the first almond and powdered sugar mixture and mix quickly to loosen the mixture.
Add the rest of the meringue and mix this time with a spatula until the mixture is smooth and flexible, forming a long ribbon of batter.
Preheat the oven to 160°C and line a baking sheet with baking paper or a silicone mat.
Fill a piping bag fitted with a 10 round tip with all the macaron batter.
Pipe mounds of batter onto the baking sheet covered with parchment paper, leaving about 5 cm between each ball (use the macaron template available for download in the post).
Tap with one hand on the bottom of the baking sheet to release air bubbles.
Bake the macaron shells in the oven on medium-high for about 12-14 minutes until lightly browned.
Let the shells cool on the baking sheet for a few minutes before gently peeling them off.