Making Italian Meringue Macarons can be a rewarding experience, even though it requires some precision and patience. These macarons have a unique texture and structure, making them a favorite for many home bakers. The Italian meringue method involves creating a sugar syrup that is poured into whipped egg whites, resulting in a more stable and smooth meringue. This technique generally yields macarons with a firmer and more cakelike interior.
One of the keys to achieving perfect macarons is to ensure all your ingredients are measured accurately. Using a kitchen scale can help with this. Additionally, having the right tools on hand, such as a candy thermometer and a stand mixer, can make the process smoother and more enjoyable. If you live in a humid climate, adding a bit of cornstarch to your dry ingredients can help keep the macarons' texture just right.
The batter for macarons should be carefully folded to achieve the right consistency. This step is crucial and can determine whether your macarons have smooth tops and perfect "feet" at the base. Once the batter is ready, piping it onto baking sheets and letting it rest before baking helps develop its signature appearance.
Baking macarons requires a keen eye on the oven temperature and timing. It’s often recommended to bake one tray at a time to ensure even heat distribution. Once baked, these delicate cookies should cool completely before being filled with your favorite filling, such as Swiss Meringue Buttercream.
Here's a detailed and easy-to-follow recipe for making Italian Meringue Macarons:
Italian Meringue Macarons
The Italian meringue method involves creating a sugar syrup that is poured into whipped egg whites, resulting in a more stable and smooth meringue.
Author: Carol Gibs | Dessert Bake
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 85 minutes
Yield: 12-20 Macarons
Category: Dessert
Method: Baking
Cuisine: French
Keywords:
Ingredients
| For the Macaron Shells | |
|---|---|
| 150g almond meal (ground from blanched slivered almonds) | |
| 150g powdered sugar | |
| 50g egg whites (about 2 eggs) | |
| Gel food coloring (optional) | |
| 2 tsp cornstarch (if weather is humid) | |
| Pinch of salt | For the Meringue |
| 55g egg whites (about 2 eggs) | |
| 35g granulated sugar | |
| 120g granulated sugar | |
| 40g water | Materials |
| Candy thermometer | |
| Kitchen/postal scale | |
| Piping bags and tips | |
| Insulated baking sheets (Airbake recommended) | |
| Parchment paper or Silpats | |
| Stand mixer (recommended, but a hand mixer can also be used) |
Instructions
- Sift the almond meal and powdered sugar together into a large bowl. Mix in the 50g of egg whites until it forms a dough-like consistency. Add gel food coloring at this stage, if using. Cover the mixture with plastic wrap to prevent it from drying out.
- In the bowl of your stand mixer, beat the 55g of egg whites until soft peaks form. Gradually add the 35g of granulated sugar to stabilize the egg whites. Continue beating until soft peaks are maintained. Meanwhile, in a small saucepan, combine the 120g of granulated sugar and 40g of water. Heat over medium-high heat, monitoring with a candy thermometer until it reaches 240°F (115°C).
- Carefully and slowly pour the hot sugar syrup into the whipped egg whites while beating on high speed. Continue to beat until the meringue is shiny, stiff, and smooth, and the bowl is warm to the touch.
- Add about one-third of the meringue to the almond mixture and fold until well combined. This helps lighten the batter. Then add the remaining meringue and fold gently until the batter flows like lava, forming ribbons that dissolve back into the batter within about 20-30 seconds.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1 to 1.5 inch diameter circles onto a parchment or Silpat-lined baking sheet. Tap the baking sheets firmly on the counter to release any air bubbles. Use a toothpick to pop any remaining bubbles on the surface.
- Let the piped macarons rest at room temperature for 20-30 minutes, or until they develop a dry skin on the surface. This helps to form the characteristic "feet" during baking.
- Preheat your oven to 300°F (150°C). Bake the macarons for 10-13 minutes, one tray at a time, until they are firm and can be easily lifted off the baking sheet without sticking. Allow them to cool completely on the baking sheet.
- Once cooled, pair the macaron shells by size and fill with your choice of filling, such as Swiss Meringue Buttercream. Gently press the shells together to form a sandwich.
- Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving. This allows the flavors to meld and the texture to improve, making them crisp on the outside and tender on the inside.