Basic Macarons Recipe – Italian Meringue Method

Macarons come in a ton of different flavors, but all macaron shells are made using two basic methods: Italian Meringue method or French Meringue method. Today you’ll learn all about the Basic Macarons using Italian Meringue method and what makes the two methods different from each other.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial. Let’s start at the beginning…

What is a macaron?

Macarons are small, gluten-free confections made of sandwiching two almond meringue cookies with some filling in between.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

What do macarons taste like?

The macarons will take on the flavor of whatever filling they’re sandwiched with. The macaron shells themselves have a very mild flavor of sweetened almond. When they are filled and have had a chance to mature (aka sit in the fridge with a filling for 24 hours), the inside of the shell becomes soft and very smooth on the tongue, all while the outside of the shell retains some of its crispness.


So what is the difference between Italian Macaron vs French Macaron? 

  • Flavor-wise the difference is not big but noticeable if you have tasted enough of each kind. The French Method of making macarons will produce a rougher “crumb” of the inside of the macaron. The Italian method, however, tends to produce a finer crumb that is more gentle and smooth on the tongue. Most all commercially produced macarons are made using the Italian Method.
  • Appearance-wise French vs Italian has a noticeable difference. The Italian method tends to produce smoother outside of the shell and very often, the outside shell seems to be a bit thicker and not as fragile as some macarons made using the French method.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

French vs Italian, what is the difference in Making Them? 

All macarons are made by making a meringue first, then adding a mixture of almond flour and powdered sugar into it. The difference between the French and Italian method mainly lies in how you make the meringue itself.

  • The French Method will have you whip the raw egg whites and powdered sugar together and then combine it with the almond flour and powdered sugar mixture. This method makes the meringue less stable and easier to overmix and thus ruin the macarons.
  • The Italian Method will have you make the meringue by cooking a sugar syrup and then adding it to the egg whites while whipping them continuously. Making the meringue using the Italian method creates a very stiff meringue, very stable and able to withstand a lot more mixing without deflating it prematurely. All in all, the results are more reliable when making the macarons using this method.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

How to make different Flavors of Macarons? 

While all macaron shells are typically made of the same Basic Macarons’ ingredients (almond flour, powdered and granulated sugar) what gives them a different flavor is the filling or the topping. This means that having one good recipe for Basic Macarons will give you limitless possibilities for creating different flavors.

Flavor Balance

Since the macarons on their own are relatively sweet, the filling needs to have the right balance of sweetness or you will end up with tiny sugar bombs that will make your teeth ache.The best way to get the perfect balance is to to dial back on the sugar in the filling.  I will share a couple of choices in the upcoming couple weeks that you can pair up with these Basic Macarons.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

Substitute for Almond flour in Macarons

Sometimes the macaron shell flavor can be enhanced by substituting 50% of the almond flour with a different type of flour, like hazelnut, pistachio or even desiccated coconut. That ratio is pretty important to keep if you want a successful batch.

But, if that flavor is not echoed in the filling or the topping, most of the time that change in the nut flour within the shell will not be enough to change the overall flavor profile of the whole macaron.

Can you make your own almond flour?

The short answer is – yes you can. You can use a food processor and run the almonds together with the powdered sugar called for in the recipe until the almonds are flour-like. Make sure to stop several times throughout and scrape down the sides and bottom. Also, do not overprocess or you will get almond butter.

You can use a nut mill or grinder that has a fine attachment for grinding nuts into flour. Using THIS  tiny mill you will be able to get the same texture that you get when buying pre-made almond flour.

Proper Macaron structure with no hollows.

Proper Macaron structure with no hollows.


Troubleshooting Macarons 101

Why is my macaron hollow? 

Often the macarons have a mind of their own that is next to impossible to read. There could be different reasons for why the macarons are hollow, but one of the easiest or simplest ways to eliminate hollow macarons is to bake them through properly.

Just like the meringue will have a hollow inside if they’re removed from the oven too quickly (the unbaked part of the meringue just collapses once taken out of the oven), so will the macarons.

The difference could be just 1 minute, so you really need to know your oven and your macaron recipe. It is better to overbake your macarons, which will give you a crispy throughout the macaron shell. But once paired with the filling and allowed to mature, the macarons will go back to being soft and moist on the inside.

You can even quickly dip or brush the bottom of each macaron shell into some simple syrup (1:1 ratio of water to sugar), milk or even condensed milk before piping the filling to help with the maturation. In the end, no one will know that the macarons were overbaked.

White Chocolate Raspberry Macarons

What happens when the macarons are underbaked? 

When the macarons are baking they rise up slightly and then they need time to cook through and “solidify” the inside. If the macarons are removed too quickly, the shells will rise up, but since they were not given a chance to solidify the inside by being cooked through, they collapse under its own weight. This gives you the top, and bottom with a large gap between the two.

Can hollow macarons be saved? 

There’s no way to magically fix a hollow macaron, but there is something you can do to give the illusion of no hollow. When the macarons are just out of the oven, if you see that they have a hollow inside, you can gently press on the bottom of the macaron with your thumb creating a small dent.

When filled with the filling, this will help to not have the huge space between the bottom and top of the shelf, thus giving the illusion of no hollow.

Raspberry Macarons - Italian Meringue method of making Macarons, filled with luscious raspberry buttercream | Let the Baking Begin!

Common Questions

How long do macarons last?

After being made, the macarons need about 24 hours to mature before being ready for consumption. At about 24 hours is when they taste the best. The filling has had a chance to mingle with the shell and come together, delivering the best flavor.  After that, the macarons need to be eaten or properly stored otherwise their flavor profile will decline.

Can you freeze Macarons?

Yes. To freeze macarons, the macarons need to be kept in an airtight container. Better yet, it is good to wrap each macaron in several layers of plastic wrap before putting them into an airtight container. The freezer burn is all too quick to jump on and ruin macarons, so do not freeze the macarons for more than about 3 – 4 weeks. The secret to keeping macarons fresh is to eat them within couple days or to freeze them right away.

White Chocolate Raspberry Macarons

Resting Macarons 

Resting macarons is the process of leaving the macarons out they no longer fill tacky to the touch.

Some people will swear that resting macarons is what gives you a no hollow macaron. I have tested this theory and in this recipe, no resting is required. Since this recipe is created by a famous pastry chef who sells macarons (among other things) for a living, I not only trust my own experience but his too.

Nevertheless, if you have attempted to rest the macarons from this recipe and you get better results that way, by all means, rest the macarons! At the end of the day, you’re the boss!

Before we get to this recipe,

I wanted to mention that I have tested out many recipes using the Italian Meringue Method and this one seems to be the most straightforward, without too much fuss and with great results every single time, at least for me.

Read the instructions carefully, prepare everything ahead (measure and weigh) then get baking 😀

If at first, you don’t succeed, try, try again! Good luck and if you’ve made it at least this far, make sure to treat yourself with least one macaron!

If you still have any questions that were unanswered in this post, go ahead and post them below and I will do my best to answer.

 

Basic Macarons – Italian Meringue Method

Source: Bouchon Bakery Cookbook
Yields:
60 – 70 halves or 30-35 pairs

Ingredients for the Basic Macarons – Italian Meringue Method

Sift together twice:

Heat 172 g of egg whites together, then separate into the following:

  • 82 grams (1/4 cups + 1 1/2 Tbsp) – egg whites, room temperature (add this to the sifted almonds and powdered sugar)
  • 90 g (1/4 cups + 2 Tbsp) – egg whites, room temperature (add this to a mixer bowl)

Combine together and cook until 248F

FILLING – 1 cup according to book (2 cups according to my preference)

How to make Basic Macarons – Italian Meringue Method

Prep: Line two 15in x 21 in baking sheets with parchment paper. Preheat oven to 350F with the baking rack in the middle. Gather all of your ingredients and weigh them. Collect all the equipment needed.

Sift the ingredients:

Combine 212 grams almond flour and 212 grams of powdered sugar and sift it twice into a large bowl.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

Measure the egg whites for Basic Macarons (Italian Meringue Method):
Separate eggs and reserve 172 grams of egg whites. Place them in the microwave for about 40 seconds and heat in 5-7 second intervals, mixing in between each interval.

Now take away about 90 grams of egg whites to a clean, grease-free bowl of a stand mixer.
Add the remaining egg whites (82 g) to the almond flour and powdered sugar mixture that was sifted earlier.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

Mix 82 g egg whites and almond mixture:
In a large bowl stir together the almond flour mixture and the 82 g of egg whites into a thick paste.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

Make the syrup for Italian Meringue:
In a small saucepan combine 236 grams of sugar and 158 grams of water. Place over medium heat. Stir the sugar until it dissolves, being careful not to splash over the sides of the pot. Bring to a boil, then reduce heat to medium-low and continue cooking without stirring until about 235F-240F.

 If there is sugar splatter on the sides of the pot, wash it down with a wet brush to prevent the formation of large sugar crystals. If the syrup crystallizes, discard the syrup and start over.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

When it does, whip the egg whites with 2 tablespoons of sugar just until foamy, being careful not to overwhip. Stop the mixer once the egg whites are whipped to proper consistency, or run it on the lowest speed.

If the egg whites do not look smooth and look lumpy or “curdled” instead, discard and prepare a fresh set of egg whites for this step (about 90 grams), remembering to heat the egg whites. 

Once the syrup reaches 248F, remove from heat and with the mixer running at the highest speed slowly pour the syrup between the bowl and the whisk.
Continue whipping for about 8-10 minutes and until the bowl is cool to the touch.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

The meringue will be stiff, but a whisk dipped into the meringue and lifted will have a peak that slightly bends.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

Combine the Meringue with Almond Mixture into Macaron Batter:

  • Next, fold the whipped meringue into the almond mixture, in 3 additions. Continue folding until the mixture falls off the whisk like lava, forming a thick ribbon, that you can draw a number 8 with.
  • The mixture shouldn’t be so stiff that it holds its shape, but it shouldn’t be so loose that it dissolves into itself and does not maintain the ribbon. It is better to for the mixture to be slightly stiff than too loose.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

Pipe Basic Macarons (Italian Meringue Method):

Now, fill the prepared piping bag fitted with the 5/8th inch round plain tip (Ateco 808) with the macaron batter. You can drape the empty bag over a tall glass to make it easier to fill the pastry bag.
Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

Pipe the macarons onto the prepared parchment lined baking sheet by pressing out 1.5 inch circles about 1 inch apart.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

Rap the sheet against the counter 5-10 times to remove any large bubbles. If you use a softer surface to avoid the loud noise that comes with rapping the sheet on the counter, increase the number of raps.  Next, use a pin or something sharp to pop any remaining bubbles that have risen to the surface of the macarons, but haven’t popped.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

Place the baking sheets into a preheated to 350F oven and immediately reduce the heat to 325F. Bake for 10-12 minutes. Remove from the oven and allow to cool completely before removing macarons off the parchment paper.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

Bake rest of the macarons in the same fashion, preheating the oven to 350F before each new baking sheets is placed in the oven.

To fill, use either a ziplock bag or a piping bag fitted with a 5/8th inch plain round piping tip (Ateco 808)  then filled with cream.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

Filled macarons should be allowed to mature by refrigerating them for 24 hours before serving.

Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial.

Check out these other MACARON recipes for more ideas.

Basic Macarons - Italian Meringue Method

Italian Meringue Macaron Shells
5 from 8 votes
Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: French, Indian
Calories: 100 kcal
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 30 macarons

Ingredients

Basic Macaron - Italian Meringue Method

Sift together twice

Heat 172g of egg whites in the microwave in small increments until slightly warm to the touch, then divide

  • 82 g egg whites, room temperature 82 g = 1/4 cups + 1 1/2 Tbsp (this will be folded into the almond mixture and form a paste)
  • 90 g egg whites, room temperature 90 g = 1/4 cups + 2 Tbsp (this will be whipped with the Syrup)

Ingredients for the Syrup (Cook together until 248F)

FILLING - 1 cup according to book (2 cups according to my preference)

Equipment needed

  • Pastry bag (18 inch)
  • Round Pastry tip (Ateco 805)
  • Baking Sheet (15"x21")
  • Parchment paper
  • Silicone mat for the 15"x21" baking sheet (this can be used instead of parchment paper)

Instructions

How to make Basic Macarons - Italian Meringue Method

Make the Macaron Batter

  1. Prep: 

    Line two 15in x 21in baking sheets with parchment paper or a silicone baking mat. Preheat oven to 350F with the baking rack in the middle. Gather all of your ingredients and equipment.

  2. Sift the ingredients:

    Combine 212 grams almond flour and 212 grams of powdered sugar and sift it twice into a large bowl.

  3. Measure the egg whites:

    Separate eggs and reserve 172 g of egg whites. Place them in the microwave for about 40 seconds and heat in 5-7 second intervals, mixing in between each interval.

    Now take away about 90 grams of egg whites to a clean, grease-free bowl of a stand mixer.

    Add the remaining egg whites (82 g) to the almond flour and powdered sugar mixture that was sifted earlier and mix together into a thick paste.

  4. Make the syrup for Italian Meringue:

    In a small saucepan combine 236 grams of sugar and 158 grams of water. Place over medium heat. Stir the sugar until it dissolves, being careful not to splash over the sides of the pot. Bring to a boil, then reduce heat to medium and continue cooking until about 235F-240F.

  5. When it does, whip the egg whites with 2 tablespoons of sugar just until foamy, being careful not to overwhip. Stop the mixer once the egg whites are whipped to the proper consistency, or run it on the lowest speed.

  6. Once the syrup reaches 248F, remove from heat and white the mixer running at the highest speed slowly pour the syrup between the bowl and the whisk.

    Continue whipping for about 8-10 minutes and until the bowl is cool to the touch. This is when you would add gel coloring if the macarons are to be colored.

    The meringue will be stiff, but a whisk dipped into the meringue and lifted will have a peak that slightly bends.

Fold the Meringue and Almond Mixture into Macaron Batter

  1. Next, fold the whipped meringue into the almond mixture, in 3 additions. Continue folding until the mixture falls off the whisk like lava, forming a thick ribbon, that you can draw a number 8 with. 

    The mixture shouldn't be so stiff that it holds its shape, but it shouldn't be so loose that it dissolves into itself and does not maintain the ribbon. It is better to for the mixture to be slightly stiff than too loose.

Pipe the Basic Macarons

  1. Fill the prepared piping bag fitted with the 5/8th inch round plain tip (Ateco 808) with the macaron batter. You can drape the empty bag over a tall glass to make it easier to fill the pastry bag.

  2. Pipe the macarons onto the prepared parchment lined baking sheet by pressing out 1.5-inch circles about 1 inch apart.

  3. Rap the sheet against the counter 5-10 times to remove any large bubbles. If you use a softer surface to avoid the loud noise that comes with rapping the sheet on the counter, increase the number of raps.  

    Next, use a pin or something sharp to pop any remaining bubbles that have risen to the surface of the macarons, but haven't popped.

Bake the Basic Macarons

  1. Place into a preheated to 350F oven and reduce the heat to 325F right away. Bake for 10-12 minutes. Remove from the oven and allow to cool completely before removing off the parchment paper.

    Bake rest of the macarons in the same fashion, preheating the oven to 350F each time a new baking sheet is placed in the oven.

Recipe Notes

 If there are sugar splatter on the sides of the pot when making syrup, wash it down with a wet brush to prevent formation of large sugar crystals. If the syrup crystalizes, discard the syrup and start over.

If the egg whites do not look smooth and look lumpy or "curdled" instead when whipping them, discard and prepare fresh set of egg whites for this step (about 90 grams), remembering to heat the egg whites. 

To fill macarons, use either a ziplock bag, or a piping bag fitted with a 1/2 inch plain round piping tip (Ateco 808)  then filled with cream.

Filled macarons should be allowed to mature by refrigerating them for 24 hours before serving.

 

Nutrition Facts
Basic Macarons - Italian Meringue Method
Amount Per Serving
Calories 100 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 10mg 0%
Potassium 9mg 0%
Total Carbohydrates 16g 5%
Sugars 15g
Protein 2g 4%
Calcium 1.5%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

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  • Jana

    Hi Marina, I just want to say thank you!!!!!! I have been struggling now for few weeks! I have been making macaron for few years and never had problem until I moved to different place and humidity is just my biggest nightmare! I was searching for something what could help me, believe me I didn’t believe that this method will help…. but what a surprise!!! No more waiting time!! And no more cracked Macarons!! I really, really, really want to say Thank You!!! I couldn’t believe how simple it was
    Thank you xoxo

    · Reply
  • Bruce Hansel

    Will frozen egg whites work with this recipe?

    · Reply
  • Jacqueline Andra

    Can you use the carton egg whites for this recipe?

    · Reply
    • I haven’t tested them with carton egg whites, so can not tell for sure.

      If I had to guess, I would say that it should work fine, just as long as you heat them to room temperature.

      · Reply
  • Rosalie Leavitt

    How can I achieve the feet of the macaron.

    · Reply
  • Karen

    So excited these macarons came out just perfect! Have been struggling with french macarons so tried this method and am so glad I did, a bit more fiddly but hey the results speak for themselves.
    Thank You

    · Reply
  • alicia

    hi! at the step where you start whipping the egg whites, do you add 2 tbsp of granulated sugar or the sugar syrup?

    · Reply
  • Rosalie Leavitt

    What will happen if we make a meringue (Italian Style) using all the egg whites and then sift and fold the Almond Flour mixture on it just like in the French method. Instead of dividing the egg whites for the Almond flour mixture and the meringue.

    · Reply
    • Hi Rosalie,
      Well, that’s a good question, but unfortunately I don’t know :(. The only thing I can tell you is that every Italian method macaron recipe I have seen divides the egg whites and only about half is whipped.

      If you do try whipping all egg whites and would like to share the result, I would really appreciate it!

      · Reply
  • n b

    Hi, I really liked this recipe but I have a question – at the 350 and turn immediately down to 325, my tops started getting brown. I have a convection oven. Adjustments? Thanks!

    · Reply
    • I would set the baking rack lower in the oven or experiment by starting then at 325F, and then immediately turning them down to 300. Convection setting tends to be hotter than regular baking setting.

      · Reply
  • MONICA

    Sorry, it is me again. Have you ever try using dehydrated egg white?
    Thank you again.

    I’m reading as much as I can, but I feel I’m getting to crazy about it. Everyone has a different receipt…
    Not So Humble Pie’s Macaron Troubleshooting Guide

    · Reply
    • Yes, I know, macarons can be so overwhelming at times 🙁 I mentioned in the post that it seems that everyone has to come to their own “perfect” recipe, as two different people baking following one recipe can produce different results. I haven’t tried the recipe with the dehydrated egg whites, but if you have some dehydrated egg whites, I say try it.

      · Reply
  • Nancine

    Why do you heat the eggs? Why would room temperature not be sufficient?

    · Reply
    • Hi Nancine,
      To be honest, I have only done it with aged (24 hours at room temperature) eggs or heated. Haven’t tested it with eggs that are just room temperature. So not sure if it will still work with just room temperature eggs.

      · Reply
    • MONICA

      Hi Marina, amazing post, thank you!!!!!
      I have a question about humidity? Raining days? Is there truth that in high humidity macarons won’t work? What is the ”perfect” temperature/humidity to bake those little guys? About a month ago I felt in love with them, and I have been baking them since them. Really EVERY SINGLE DAY. Some days it works, but lately, they come out with a hollow. I even got a dehumidifier. Can you give me some ideas, pls. Thank you some much.

      · Reply
      • Hi Monica,

        Every day? Wow!! that must be a lot of macarons 😀 I make macarons year round and don’t notice a difference between rainy days and dry. But, I guess I can’t speak for how the macarons behave in Florida type of humidity. Some claim that leaving the macarons out to dry helps to prevent the hollows, have you tried to leave them out longer, until they’re no longer tacky to the touch? That’s the only idea I have about that… 🙁

        · Reply
  • Karina

    After so many recipes and so many fails I finally made perfect macarons.
    THANK YOU!!!!!

    · Reply
    • Whoohoo! I’m so excited for you! Thank you for sharing your feedback! I hope it gives confidence to others with similar past experiences to try this recipe.

      · Reply
  • Tinashe

    Hi Marina,
    Thank you for this recipe, I love the Italian method, usually this method works for me. but for the last couple of days – my Macarons have been rising (Like a dome shape) and then splitting. (Everyone in my household has seen me go Macaron Crazy)

    Is there something I am doing wrong? it is happening to almost every batch?
    This is a SOS.

    Thank you!

    · Reply
    • Hi Tanishe,
      I’m sorry macaroons are giving you trouble! If this was happening to me, I would try baking them on a double sheet, and lower the oven temp by may be 25F. If you’re doing everything according to the recipe, by the time you put the second sheet of macaroons in the oven they should form a non-tacky surface. Does that happen when you make them? If not, that means something within the recipe didn’t go according to plan.

      Those are my ideas for now))
      Good luck!
      Marina

      · Reply
  • […] this post about Basic Italian Meringue Macarons I have laid out everything I know about macarons, so I highly recommend you read the post several […]

    · Reply
  • Olga

    Hi Marina,
    so a few questions, Do I not need to age the eggs before using the egg whites (let it sit on counter top for a day before cracking it open, or crack it open and let it sit for a day, whichever method it was) Do you just take egg out of fridge and use it right away, by microwaving them?

    Also after taking them out of oven, do you need them to rest some hours or anything? Or just wait until cool and then fill?
    A theromether is a must to know the temperature of the water syrup huh. Darn, I would need to buy that.

    · Reply
    • Hi Olga,

      Aging eggwhites – no you do not need to leave them out or anything, I never do. Just heat them in the microwave to bring them to room temperature and you’re good to go!

      After you bake them, you cool them and fill. Then you need to refrigerate the filled macarons for at least 24 hours for best flavor and texture. Depending on the moisture content of the filling, you might need more or less time for maturation.

      In this particular recipe the temperature is really important, so yes, a thermometer is a must. I use it for lots of other things in the kitchen, so it is a good investment. With Amazon Prime you get it in two days 😉

      · Reply
  • […] Basic Macarons (Italian Meringue Method) – my favorite macaron recipe, right here! […]

    · Reply
  • Tanya

    i love this recipe, Thank you!!! 🙂

    · Reply
  • morgan

    help !! i followed the recipe as best i could and the batter looked good enough/seemed to be the right consistency. however when i tried to bake the first tray they came out super grisly and flat and… nasty. im sure it was during adding the meringue and the stiff batter, but is there any way to fix this? maybe letting a skin form?

    · Reply
    • If the batter is made properly, the skin forms within about 10 minutes. So by the time your first tray is baked, the skin should be formed on the second tray. If your second tray did not have the skin or bake properly, most likely there was a problem with the batter that at this point you cannot fix 🙁

      · Reply
  • vivi

    Hi marina!
    Any difference if we rest and don’t rest the macaron before go into the oven? Because of most of the methods are to rest until the shell set.

    · Reply
    • Hi Vivi,
      I know that many, many people do say that you need to rest the macarons in order to have success, but in my countless batches of macarons I have not seen any difference between rested and not rested macarons. If you have folded them properly and the batter is of the correct consistency it should not matter if they’re rested or not.

      This recipe is from a famous pastry chef here in the states. I have other recipes that use the regular method of macarons by a different famous French pastry chef and he too states that there’s not difference.

      At the end of the day though, you decide what works for you. If you find that resting them produces better results, do that 🙂 But as far as I am concerned, there’s no difference.

      · Reply
  • Michelle

    I have tried and failed the french Macaron method, more times than I can count, i always get hollows. I tried your method, twice, and I got the perfect consistency, no hollows. But both batches were lopsided. Any idea why?

    Also, do these have to be rested?
    Thank you!

    · Reply
    • No hollows is a major achievement! Yay! I hate it when they’re empty and shatter as you bite 🙁

      When you say “lopsided” what exactly do you mean? Could it be because you were using convection and the air was blowing from one side, making them tilted? Tell me more about what you mean. Or may be shoot me a picture on Facebook or Instagram?

      · Reply
      • Michelle

        Sorry they were gone so didnt get a chance to take a pic. Will be trying again tomorrow. Hopefully it was just underfolded. Do these need to rest? Thank you! Also, im using a conventional oven.

        · Reply
        • Hi Michelle,
          I just finished another batch of these about half an hour ago and nope, you don’t need to set them out before baking. Just pipe, rap against the counter and into the oven they go.

          A way to know if you’ve folded the batter enough is if you can “draw” a digit 8 with the batter dripping off the spatula, you’ve folded enough. Do not fold until the batter disappears into itself quickly, at this point it’s too thin.

          Let me know if you have any questions 🙂

          Marina

          · Reply
  • Janine Washle

    I’m confused with steps 3 and 5. I separate the egg whites putting 90g into mixer bowl and remaining 82 g gets stirred into dry. Then it reads to stir the 90g into the almond mixture (last sentence in 3). But I stirred the 82g in, and the 90g went into the bowl…
    Then in step 5, whip the egg whites with the sugar. Ok. Got that. But if I mess up, start over with 82g of egg whites…shouldn’t that be 90g?
    I think this is just a mix up of measurements, but I want clarification before I start. Thank you, Janine

    · Reply
    • Hi Janine,
      I have updated the recipe to be more clear and precise with the instructions and measurements. Please let me know if you have any questions!

      · Reply
  • Katy | Her Cup of Joy

    Hi Marina! I love your step by step explanations. I have been using the Italian method for years now due to forgiveness of the recipe. Our recipes are similar but yours uses more water for the sugar syrup. I will have to try it with more water. Beautiful work!

    · Reply
  • edee

    Help, everything was perfect until I cooked them and they cracked on top and the feeling oozed out, what did I do wrong????

    · Reply
    • Hi Edee,

      Usually the cracked tops mean that there was still too much air in the macaron shells. Try to fold it just a couple more times until the batter flows off the spatula like lava and takes about 30 seconds to disappear back into itself. Also, make sure you rap the sheet against the counter to remove any big bubbles that might cause this.

      Also, what filling are you referring to?

      · Reply
      • edee

        Sorry, I meant just the inside of the cookie, and after doing research that is what exactly happened I did not fold it enough. Can you use almond meal instead of almond flour?

        Thanks

        Edee

        · Reply
        • I’m sorry, I’m still not clear on what exactly you mean. Would you please clarify?

          Almond flour and almond meal usually mean the same thing, so you can use them interchangeably.

          · Reply
  • So beautiful ! Thank you so much !

    · Reply

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