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Italian Macaron Recipe
Fred Csibi-Levin
As their name suggests, Italian-method macarons are made with Italian meringue, which is a type of meringue made by adding a sugar syrup cooked to 120C/240F to whipping egg whites until glossy and stiff peaks are formed.
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
1
hour
hr
Course
Dessert
Cuisine
French
Ingredients
150
g
granulated sugar
150
g
powdered sugar
150
g
almond flour
110
g
55 and 55 divided egg whites
ΒΌ
teaspoon
cream of tartar
38
g
water
Instructions
Pre-heat oven to 300F
Prepare templates and trays
Prepare Italian meringue:
Heat the sugar and water in a small saucepan to soft ball stage (240F / 118C)
While the syrup reaches temperature, start whipping half (55g) of the egg whites and cream of tartar
Add syrup to frothy egg whites and whip until stiff peaks
Sift almond flour and powdered sugar into one bowl, add half (55g) of egg whites and make a paste, add food coloring
Macaronage: Fold meringue into paste in 2 additions, do carefully to not deflate the batter.
Fold until the batter becomes glossy and flows like a ribbon.
Bake at 300F for 13-15min
Keyword
basil macaron, Italian macaron, italian macaron recipe