Home Made French Macarons (Italian Meringue Method)
In todays post I’m going to show you how to make delicious French macarons using the Italian meringue method. A sugar syrup based meringue that helps give you more consistent results. You’ll love this macaron recipe technique because it gives you everything you love about these cute little French cookies: a chewy inside and crispy shell that pairs perfectly with your favorite filling. Mine is my Chocolate Ganache, which is silky smooth!
I’m so excited to share an updated post on how to make my Italian meringue Macarons because it’s one of the recipes that I get the most amount of positive feedback on. Mostly because people have had so much trouble with making them and so when they try this recipe, they finally get it right! In my updated post I wanted to include even more helpful information on how to avoid common mistakes, and how to get these perfect with those iconic macaron feet!
I’m going to take you through all the things I’ve learned over a decade of making them. From mixing the batter properly, baking the shells to perfection and how to get them as perfect as the ones you find in French bakeries.
If you’re really into perfecting this fussy little French cookie, I’ve put together a whole guide on macaron making + troubleshooting tips and tricks that I think you’ll find helpful!
What makes a good macaron?
I know it must be obvious to some people, but I think it’s important to know what to look for in a macaron to know that you’ve been successful in making them. So let’s break down what makes a good macaron!
- Chewy interior – the interior of a macaron should be soft and chewy with no gaps or air pockets.
- Crispy exterior – the exterior of your macaron should be shiny, smooth and slightly crispy.
- Iconic feet – those little feet at the bottom of your macaron happen when the shells are dried correctly, the oven is on the right setting and temperature and the steam has escaped the bottom of the macaron instead of through a crack at the top.
- Consistency – the macarons should be uniform in their appearance, risen evenly on all sides, should all appear the same color and height.
- Filling – I’ve seen some truly horrific looking macarons; I’ve made them myself! I think what really finishes a good macaron is the way the filling is added. It should be done using a piping bag fitted with a piping tip. You can use a star tip if you wish, but a more classic and much easier tip is a round tip. Fill your macarons about 3/4 of the way and then when you sandwich them and press them together, the filling should spread out to the edges of the macaron. I have a list of macaron fillings you can use at the end of the post!
What is the Italian Meringue French Macaron Method?
What I love about the Italian meringue method of making macarons is that it offers more consistent results compared to other methods. It differs to the French Meringue Macaron and Swiss Meringue Macaron recipe in that there’s an extra step of making a syrup which is then slowly poured into the egg whites to make a thick and glossy meringue.
This method makes a thicker meringue that is much more stable, which lowers the risk of overmixing the batter at the mixing stage. The shell is overall chewier and crispier too.
Macaronage! Mixing Stage. The most important part of making Macarons
The most important part of making macarons is mixing the macaron batter to the right consistency. No matter the type of macaron recipe I’m making, I always mix the batter the same.
I use a spatula to go around the bowl, then through the middle.
This essentially deflates the mixture to the right consistency which I call the ‘ribbon stage’ That’s when the batter falls off the spatula and back into the bowl in a ribbon then disappears into the batter after about 10 seconds. When you reach that point, stop mixing. If you mix beyond this point and deflate the batter too much it can prevent your macarons from rising in the oven and you’ll need to start again.
Making the syrup
- Thermometer – To make the syrup, you’ll need a candy thermometer. I used a Lavatools Javelin Pro that I bought on Amazon. But you can use a traditional, clip on candy thermometer. You can’t make the syrup without a thermometer. It needs to be the exact right temperature for the recipe to work properly.
- How to add the syrup to the egg whites – once the syrup reaches 114C / 237F you turn the mixer on medium speed and get the eggs nice and frothy. When the syrup reaches 118C / 244F you want to turn the mixer up to medium high and pour the syrup in a very slow and steady stream on the side of the bowl making sure it doesn’t touch the whisk or beaters.
- What if my meringue is soupy? If your meringue will not thicken up once all the meringue is added it’s because the syrup was added too quickly. There’s no saving the meringue, you’ll need to start again.
Why is this Macaron recipe only offered in weight measurements?
A lot of dessert and baking recipes, especially this one, rely so heavily on accurate measurements for the recipe to work. Each ingredient comes together to play an important role that helps give these cookies their chewy texture, round form and iconic look. When you consider than cup measurements are different some countries it helps make things clear. 1 cup of water equals 236ml in the USA, in Australia it equals 250mls. That 14ml gap can have a huge impact on a lot of recipes. So, I’ve switched to offering recipes in grams. 100g will weigh the same in my kitchen as it does in your kitchen. If you want to learn more about using kitchen scales, I’ve got a Complete Guide On How To Measure Baking Ingredients Using Kitchen Scales!
These 3 tips will give you great macarons!
I do these three things every single time I make macarons and things go so much smoother.
- Read the recipe – no-brainer, but most people just choose a recipe and then start making it which can often lead to disaster. Some recipes require some prep ahead of time. I would recommend reading through this recipe before beginning to familiarize yourself with the steps. Read it, re-read it if you must so that you can understand each step. That will heighten your chances of successful macarons.
- Measure ingredients by weight – I expanded on this above, but measuring by weight is so important!
- Prepare your equipment – wipe your meringue mixing bowl down with some vinegar to get rid of any fat residue which will prevent your meringue from whipping up properly, line your baking trays with baking paper if using. Clear your bench, get rid of distractions.
French Macaron Troubleshooting
Cracks, no feet, lumpy, sticky macrons. Name a problem, I’ve encountered it in my over ten years of making these fussy French cookies. There are a lot of things that can wrong with a macaron, and for most, including me, it’s a practice makes perfect situation. You make them, have a nervous breakdown and then repeat that again until you figure out all the things that are going wrong. You get to know the recipe and eventually you get it right. If you want to learn more about Macaron making, check out my Complete Guide To Macaron Making + Troubleshooting Tips! It’s comprehensive and includes all my tips with a full list of macaron problems, why they happened and how you can fix or prevent them!
Ingredients You Need To Make Italian Meringue Macarons
- Almond flour – is a finely ground almond mixture that has the skin taken off. This is different from Almond meal which has the skin left on. Both will work for this recipe, but you’ll get smoother macaron shells if you use almond flour. In Australia almond flour is sold as almond meal. If this is the case where you are, opt in for a good quality brand and see if you can spot in little brown flecks which will indicate that the skin was left on.
- Powdered sugar – also known as icing sugar. Some powdered sugar known as ‘soft icing sugar’ can contain corn starch, ‘pure icing sugar’ doesn’t. Use pure icing sugar if you can. Soft Icing sugar will also work.
- Egg whites – when separating the egg whites from the yolks, make sure you don’t get yolks in the white or your meringue will not whip up properly. The recipe states that you need 110g of egg whites. Half of this will be used for the almond and sugar paste, the other half will be used to make the meringue.
- Granulated sugar – When making the syrup, use a silicone pastry brush dipped in water to brush away any sugar crystals that may form on the side of the pot as it bubbles away.
- Vanilla Extract – I have a vanilla extract recipe on the blog that you can use. Vanilla bean paste will also work.
- Food gel – food gel is different to liquid food coloring. It is much thicker and concentrated and a little goes a long way. Keep in mind that it’s normal for your macarons to go a little dull in color when they bake. For brighter colors, make sure you use almond flour.
How to make French Macarons using the Italian meringue method.!
To prepare the Almond Paste
- Blitz the almond flour and powdered sugar together.
- It will make the almond flour even finer.
- Run it through a sieve
- You’ll be left with about 1-2 tbsp of large pieces of almond flour.
- Add it to a bowl with the first portion of egg whites (55g). Mix until a paste forms.
To make the syrup
- Add the sugar and water to a pot and bring to a boil.
- While the syrup is bubbling use a wet pastry brush to rush away any sugar crystals that may form on the sides of the pot.
- When the syrup reaches 114C / 237F begin whipping the second portion of egg whites.
Make the meringue
- Get the egg whites nice and frothy by mixing on medium speed
- When the syrup reaches 118C / 245F, turn the mixer up to medium high and very slowly pour the syrup into the egg whites.
- After about 5 minutes of whipping, it will be thick, glossy and have a birds beak at the top.
The mixing stage (macaronage)
- Add a spatula full of meringue into the almond paste mixture and mix.
- Add the rest of the meringue and food gel coloring if using. You want to mix carefully. Use a spatula to scrape around the bowl
- Then through the middle.
- It will eventually reach the ribbon stage which is when the batter falls off the spatula in a ribbon and disappears back into the batter after about 10 seconds.
Piping the macarons
- Fit the end of a piping bag with a round piping tip.
- Put the bag into a large and tall cup. This will help it stay up as you fill it.
- Fill with the batter.
- Twist the end and you’re ready to pipe!
- Pipe your macarons about 3cm / 1 1/4 inch wide and about 2cm / 3/4 inch apart.
- If you see any bubbles use a toothpick to pop
- Then fill in.
- Let them dry until you can gently touch them and they’re not sticky to touch. They will still be soft.
- They’re ready to bake! Bake for 8 minutes on 150C / 302F.
- Once baked, let them cool completely. Then pair them up. Fill one half of the cookies with your filling of choice (list at the bottom of the post)
- Then sandwich them up.
Tips and Tricks For Recipe Success!
- Make sure you prep ahead of time! Clean your meringue mixing bowl with white vinegar and line your baking tins with baking paper (if using). I used silicone baking mats.
- Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time! I wrote all about this in my post about using digital kitchen scales!
- When separating the eggs, make sure you don’t get egg yolks in the white otherwise your meringue won’t whip up properly.
- To get rid of large air bubbles in the macarons, use a toothpick and pop the air bubbles. Then fil the air bubble in with the macaron batter around the bubble.
- Bake macarons in the middle rack of your oven. And bake one tray at a time.
- To check if your macaron shells have dried enough, gently touch one and if it doesn’t stick, it’s ready to be baked.
Fillings you can use for Macarons!
- American Buttercream Frosting
- White Chocolate Ganache
- Cream Cheese Frosting
- Marshmallow Meringue Frosting
- Chocolate Buttercream
- Swiss Meringue Buttercream Frosting
- Vegan Buttercream Frosting
Frequently Asked Questions about making Italian Meringue Macarons
Below are some commonly asked questions about making macarons, but I have way more and go into more depth in my Complete Guide To Making Macarons And Troubleshooting Tips post.
How do I store macarons?
Macarons can be store in an airtight container at room temperature for up to 5 days. If it’s warm where you are, store them in the fridge. Especially if they’re filled with a filling that can melt.
Can macarons be frozen?
Absolutely! Pop them in an airtight container and freeze filled or unfilled for up to a month. Just keep in mind, macarons are porous and can soak up fridge and freezer smells.
How can I tell if my macarons are fully baked?
The first indicator is time. These macarons need to be baked for 15 minutes. The second way to check is to open the oven door and gently touch one of your macarons and give it a gentle jiggle. If the macaron shell jiggles from side to side on the macaron feet, then it’s not ready. The feet shouldn’t move from side to side when it’s fully baked.
How do you flavor macarons?
You can flavor macarons using freeze dried berries and fruit or by using small amounts of extracts or flavorings. I don’t flavor my macaron shells though because they’re so temperamental. It’s just easier to flavor your filling.
Can I make macarons without a food processor?
Absolutely! It’s a little more time consuming, but you can simply run the powdered sugar and almond flour through a fine mesh sieve 2-3 times.
Can I make macarons without a stand mixer?
Yes! You don’t need to use a stand mixer to make the meringue, you can use an electric hand mixer. I would recommend placing a tea towel on your bench
Which one do I use? Almond meal or almond flour?
Almond flour and almond meal are essentially the same thing. They’re ground up almonds. Almond meal is ground up almonds with the skin left on and almond flour has the skin taken off and is much finer in texture. So almond flour will give you smoother, brighter macarons.
Why is this recipe is in grams and not cups?
The short answer is accuracy! It is far easier, more accurate and you get more consistent results when you measure ingredients by weight, especially in dessert and bread baking! I wrote all about this in my post about using digital kitchen scales!
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
If you loved this recipe, check these out!
- French Macarons (Swiss Meringue Method)
- French Macarons (French Method)
- A Guide To Macaron Making + Troubleshooting Tips
- Hamburger Macarons
- Highway Unicorn Macarons
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Home Made French Macarons (Italian Method)
Serves 30
Ingredients
French Macarons
- 150 g almond flour, see notes
- 150 g powdered sugar, icing sugar (see notes)
- 110 g egg whites, divided in half (see notes about egg whites)
- 150 g granulated sugar
- 37 g water
- 1/4 tsp cream of tartar, or 1/4 tsp fresh lemon juice
- 1 tsp vanilla extract
- Food gel coloring, optional
Fillings
- 1/2 batch American buttercream frosting
- 1/2 batch chocolate ganache
- 1/2 batch white chocolate ganache
Instructions
Before you begin!
- Measuring ingredients – Measure all ingredients before you begin the recipe.
- Preparing baking trays – Line two half sheet baking trays with silicone baking mats or baking paper (not greaseproof paper). If using baking paper, dab a little macaron batter in the corner of your baking tray to help the baking paper stick to the baking tray. This will prevent it from flying around in the oven.
- Cleaning bowls – Add 1 tsp white vinegar to a glass or metal bowl (not plastic) and wipe down until dry. This is the bowl you will use to make your meringue. This will help your egg whites beat up better and get rid of any fat residue on your bowls.
Macarons
- Almond mixture – Add your almond flour and powdered sugar to the bowl of a food processor and pulse about 10 times to help combine the ingredients and get a finer almond flour. Use a spatula to scrape the bottom of the food processor bowl and pulse another 8-10 times. Pour into a sieve over a large mixing bowl. Sift as much of the mixture as you can. You will have about 2-3 tsp of large almond pieces left. You can discard them.
- Adding egg whites to almond mixture – Add 55g of the egg whites to the almond and sugar mixture and use a spatula to mix until a paste forms. Cover the bowl with plastic wrap and set aside.
- To make the syrup – Add the granulated sugar and water to a medium sized pot. Give it a gentle stir, then place on medium heat and bring to a boil. Use a silicone pastry brush dipped in water to brush away any sugar crystals that may form on the side of the pot as it bubbles. This will prevent your syrup from crystalizing.
- Making the meringue – Use a candy thermometer to measure the syrup temperature (this is the only way I’ve tested this recipe). When the syrup reaches 115C / 237F, add the remaining 55g of egg whites and the cream of tartar to the bowl you wiped down with vinegar and begin whipping on medium speed to get frothy. You can also do this using a stand mixer fitted with a whisk attachment.
- Pouring the syrup into the egg whites – When your syrup reaches 118C / 244F, turn your mixer up to medium high speed and carefully pour the hot syrup into the egg whites in a slow and steady stream. Please be careful when doing this part, number one because the syrup is hot, but also if you add your syrup too quickly, you’ll cook the egg whites, and they’ll turn into a runny soup.
- Finishing the meringue – Once you’ve poured all the syrup into the egg whites, turn the mixer up to high speed and continue whisking for 4-5 minutes. The side of the bowl should have cooled down quite a bit and the meringue will become thick and glossy. Stop the mixer, use a spatula to scrape down the bowl and add your vanilla extract and food gel coloring if using. Whisk on high speed for 1 more minute.
‘Macaronage’ (mixing stage)
- What is it? – This is the most important part of making macarons and can make or break your cookies. The key is not to overmix your batter. Follow the instructions carefully and see the post for step-by-step instructions.
- First mix – Add a spatula full of meringue to the almond mixture and use a spatula to mix until well combined. You don’t need to be too careful how you mix at this stage, this just helps thin out the batter a little.
- How to mix – Add the remaining meringue to the almond mixture. Use your spatula to scrape around the bowl, then go through the middle of the mixture. I’ve left photo instructions in the post of this recipe. Repeat this until you reach the right consistency. This form of mixing helps incorporate the meringue into the almond mixture and also helps slightly deflate the meringue to the right consistency.
- The right consistency – I call it the ‘ribbon stage’. It’s when the batter falls off your spatula, back into the mixture in a thick ribbon. It should disappear back into the batter after about 10 seconds. When you feel like you’re nearing this consistency, begin testing the batter for the ribbon stage. If it’s still too thick, mix another couple times and test again. If the mixture appears thinner than what’s described, there’s no saving it. Start again.
- Transfer batter to piping bag – Fit the end of a large piping bag with a medium sized round tip. I used a 1.5cm / 1/2-inch round tip. Fill half way with batter and then twist the end while the piping tip is facing up.
- Piping your macarons – Pipe rounds of batter on your baking trays measuring about 3cm / 1 1/4 inch wide and about 2cm / 3/4 inch apart. Gently tap the tray on your workbench three times to allow any air bubbles to rise to the top and escape. If you see little bubbles on top of your piped macarons, use a toothpick to gently deflate them. This will help achieve a smooth macaron cookie.
- Drying your macarons – Allow your macarons to dry for 20-25 minutes out in the open. This will help them form a skin which will help the steam in the cookies escape from the bottom instead of the top giving them their iconic ‘feet’. To test if they are dry enough, run your finger on the top of a macarons, it shouldn’t be sticky anymore. Drying time can be impacted by the humidity and temperature of your oven so it may take longer than 25 minutes to dry. If they’re still sticky, let them continue drying.
- Baking your macarons – While your macarons are drying, preheat a conventional oven (no fan) to 150C / 302F. Bake your macarons 1 tray at a time on the middle rack of your oven for 10-12 minutes. Once they’re baked, let them cool completely before you try to remove them from the tray.
To Finish Macarons
- Once the macarons are baked, pair them up so they all have a size match. Not all the macarons will be the same size. So pairing them up will help them look neat and uniform.
- Pipe filling on half the macarons and sandwich with the other halves. For filling options see the ingredients list.
Notes
- To blanch your almonds – Place your almonds with skin on in a large heatproof bowl and cover with boiling water. Allow to sit for 60 seconds. Drain and rinse with cold water to cool them down. Squeeze each almond and it will slip out of the skin. Discard the skin, keep the almonds! Lay out on a baking tray and allow to dry completely before proceeding to the next step. If you’re using almonds that are already blanched, skip this step and do the next step!
- To blitz the almonds – place the blanched almonds into the bowl of a food processor. Blitz on high speed for 10 – 15 seconds. Stop the mixer and scrape down the bowl. Repeat this process until a fine powdery substance forms. IMPORTANT: Do not over mix. This can cause the mixture to become a paste. If this happens, start again. Overmixing can also cause the almonds to heat in the food processor which releases their natural oils. This can cause problems down the line when making your macarons.
Nutrition
24 comments
I LOVE your macaron recipe! Foolproof and amazing every time! Thank you Nick for sharing!!
Aww, thankyou Sara!
Is there a way to make my own almond flour as it is not easily available where I’m at, thanks!
Yes! You can add blanched and dried almonds to a food processor and blitz it until you reach fine meal 🙂 Just make sure it’s dry and not wet when you blitz it 🙂 Hope that helps!
Absolutely love your macaron videos!!! I was hoping to try making one of your more intricate flavours but can’t find the recipe on the site. Are they no longer available online?? 🥺
Hi Neelam! Thanks so mcuh! They’re not currently on the site but are making their way back soon! Make sure you’re following me on instagram @thescranline to keep up to date with older recipes making their way to the new site! N x
So excited to try this recipe! I know I can always trust your recipes! Small question though, about how many does this recipe yield?
Hi Ahsley! So excited for you to try it! This recipe will make about 30 cookies. Depending on how large or small you pipe the cookies 🙂 Happy baking! N x
recipe’s fool-proof if you follow to the letter. got it perfect on my 3rd try..guess 3rd time’s a charm. thanks Nick for generously sharing your passion.
Hi Bing! Sorry to hear you had some hiccups on your first two tries! Yes! I would highly recommend following the recipe to a T. Macarons are very temperamental. N x
Love this recipe, have made it a few times, along with one of your old YouTube videos for further reference! However, question… if wanting to make double quantity, is it safe to just double the recipe? Or would you recommend making two batches?
Hi Bonnie! Hmmmm. I’ve tried doubling this recipe and it rarely works. Another reason why i wouldn’t do that is because it will mean that the batter is left out for a while while you bake the trays of macarons. I personally have 20 baking trays, but most people don’t. Hope that helps! N x
Hi nick
I’m unable to find the Nutella macaron recipe
I’ve searched everywhere
Cheers Kellie
Hi Kellie! This recipe isn’t up yet. Trying to get the recipes up as quickly as possible. But it will be up soon! N x
Hi Is it possible to add cocoa powder to this recipe?
Hi Edina! I think it is, unfortunately though, I’ve never tried doing it so I’m not 100% sure how to do it to this particular recipe. I do however have a chocolate macaron recipe coming up which will help teach people how to make chocolate macarons! N x
Hi Nick I love all your recipes !! I’m about to macaron recipe after countless other recipes lol
I’m In Australian and atm the humidity is around 90% should I still make them 😬.??
I’ve tried other recipes that say np with humidity or no rest method but they didn’t work 😔
Hi Angela! Unfortunately humidity is like kryptonite to macarons. It just causes a lot of issues when it comes to the end result.
Hi! I loved your blackberry macaron recipe but can no longer find it😭 Has it been posted on another website? Will it be back unaltered?😩
Hi Tiffany! Unfortunately, those recipes have gone to recipe heaven. If you email me I can send it to you hello@thescranline.com 🙂
This recipe is the only time my macarons have turned out. I am so grateful for it, thank you so much!! Going to use this for the rest of my days! 🙂
Awww thanks so much Karen! N x
Can you somehow make the amount into another measurement that isn’t grams? I don’t have the gram thing
Hi Cictoria! Unfortunately I can’t do that. This recipe, it needs to be measured in grams.