Italian Macarons are delicious cookies that go perfectly with coffee or tea. They are light and fluffy, with a delicate almond flavor. Making an Italian macaron recipe at home is easier than you might think.
The macaron cookie has become very popular over the last decade. People love its crispy shell and soft interior. This treat from France was created as a petit four, meaning a miniature version of a cake. They are often served as desserts after dinner or as afternoon teas.
Making homemade macarons is simple, fun, and inexpensive. Once you start, you’ll want to try other flavors, such as chocolate, pistachio, and lemon curd.
Read more: Chocolate Macaron Recipe
How to Make Italian Macaron Recipe?
Italian macarons are one of the most famous French pastries. They consist of a shell made of almond flour, sandwiched between two layers of icing and coated with a layer of chocolate.
The essential ingredients for Italian macarons include almond flour, eggs, sugar, butter, vanilla extract, and almonds. Adding any of the following will change the finished product’s taste: powdered sugar, milk powder, cocoa powder, cinnamon, orange zest, espresso powder, and vanilla extract.
Easy Italian Macaron Recipe
- Kitchen scale
- Stand mixer
- Candy thermometer
- Large piping bag
- Round piping tip
- Large, flat baking sheets
- Silpat Mats (or parchment paper)
- ⅓ cup of icing sugar
- 1 ⅔ cups of almond flour
- 1 tbsp. of white vinegar
- 4 large egg whites at room temp
- ¾ cup granulated sugar
- ¼ cup of cream of tartar
- 2 teaspoons of pure vanilla essence
- Prepare a silicone mat or parchment paper to line a half-sheet baking pan.
- Mix the almond flour and icing sugar in a mixing bowl using a sifter. The larger chunks of almonds that remain can be thrown away or eaten.
- To make a paste, incorporate 2 egg whites into the sugar mixture and stir. Wrap the bowl tightly in plastic and put it aside.
- Put white vinegar on a paper towel and wipe down the stand mixer bowl. Fill the mixing bowl with the residual egg whites and assign the whisk.
- In a small pan, combine the granulated sugar and 1/4 cup water and bring them to a boil. Put the pot on the stove’s middle rack and bring it to a boil.
- When the sugar reaches a boil, start whipping the egg whites on medium speed until they become foamy. Add the cream of tartar and continue beating on medium-high until stiff peaks form. Over-whipping can cause the meringue to break. Reduce the mixer’s speed to low and keep it going if it’s done before the sugar reaches the right temperature.
- A temperature of 245 degrees Fahrenheit should be reached while boiling the sugar syrup. When the sugar syrup is ready, slowly pour it down the bowl’s side while the mixer is on medium-low. After the syrup has been added, increase the speed to high and beat until stiff peaks form. Mix in the vanilla and food coloring if using.
- Carefully incorporate the puff pastry into the almond paste, folding it in until just combined. Put the mixture into a pastry bag with a half-inch round tip.
- Use a small amount of macaron batter to secure each corner of parchment paper to the baking pan. Spread 1-inch-diameter rounds evenly across the baking sheet using a piping bag.
- At least two or three hard taps on the pan are required to dislodge the trapped air. Macarons won’t crack on top if you do this.
- Before putting the meringue shells into the hot oven, let them sit for 30 minutes to an hour to dry and develop a skin. They need to be tacky without being sticky, so you can quickly move them around on your fingers.
- Preheat the oven to 325 degrees Fahrenheit while the macarons dry.
- Warm the oven to 350 degrees and bake the meringue shells for 12 to 14 minutes. After the shells are baking, you should turn off the oven and leave the door ajar for at least an additional hour, if not two, before taking the pan out. They won’t break from the sudden change in temperature if you do this.
- Fill one side of a meringue shell with your preferred filling and carefully sandwich it with another shell.
- Once the meringue shells of macarons have had a day to soften, they take on a delightfully crispy chewiness that is best savored the following day.
- Italian macarons can be kept at room temperature in an airtight container for up to a week unless their filling requires refrigeration.
Serving: 1 meringue
Calories: 35 kcal
Carbohydrates: 5 g
Protein: 1 g
Fat: 2 g
Saturated Fat: 1 g
Sodium: 3 mg
Potassium: 6 mg
Fiber: 1 g
Sugar: 4 g
Calcium: 7 mg
Iron: 1 mg
Read more: Vanilla Macaron Recipe
FAQ About Italian Macaron Recipe:
Q1: What is the Difference Between French and Italian Macarons?
A: There are two main methods for making macarons: the French method and the Italian method. The French method is more common in the United States. It uses egg whites, which make for a chewier texture and a slightly less sweet taste. Italian-style macarons tend to be crumblier than French ones but also have a powdery texture—so they’re not ideal if you want something crispy like Oreos!
Q2: Which is Easier Italian or French Macaron?
A: It’s a common misconception that the Italian method is easier. While they may seem more straightforward to make, Italian macarons require some extreme precision regarding ingredients and measurements. Plus, if you use almond flour instead of ground almonds, it can take up to 20 hours for the almonds to soak in water before you can use them in your recipe. French macarons are less likely to fail due to their shorter ingredient list (and fewer variables). They also don’t require as much prep work since you don’t have to wait for anything like almond flour or egg whites before starting your batch!
Q3: What is the Most Delicious Macaron Flavor?
A: Vanilla is, of course, the most delicious macaron flavor. It’s so good that you can eat it plain and not even bother with other toppings or fillings. But if you want to make your macaron stand out from the crowd, then try one of these combinations: Chocolate-covered macarons Macarons filled with raspberry jam and topped with fresh raspberries (pictured above) Macarons filled with salted caramel ganache and sprinkled with fleur de sel (pictured above)