Basic Macarons Recipe – Italian Meringue Method
Macarons come in a ton of different flavors, but all macaron shells are made using two basic methods: the Italian Meringue method or the French Meringue method. Learn all about mastering the Basic Macarons using the Italian Meringue method which produces more consistent and beautiful macarons.
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.
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 sweetened almond flavor. 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 smooth, while the outside stays crispy, but not too brittle.
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. While the Italian method tends to produce a finer crumb that is more tender and smooth. Most all commercially produced macarons are made using the Italian Method as it produces a more stable macaron mixture.
- 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.
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 methods mainly lies in how you make the meringue itself.
- The French Method will have you whip the raw egg whites and powdered sugar together. Next, you combine it with the almond flour and powdered sugar mixture. This method makes a meringue that is less stable and is easier to overmix and thus can 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 and stable meringue. Italian meringue is 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.
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.
The flavor can be amplified by replacing some (50% or less) of the almond flour called for in the recipe with the same flavored nut flour as the filing. For example, for a Rafaello flavored macaron, you would use coconut flavored filling and replace 50% of the almond amount in the shell with finely ground coconut. Or, for a hazelnut flavored macaron, you would use Nutella for the filling and replace 50% of the almond flour in the macaron cookie with hazelnut flour.
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 a perfect balance is to dial back on the sugar in the filling. I will share a couple of choices in the up coming couple of weeks that you can pair up with these Basic Macarons.
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. Also, keep in mind that the oil content of the nuts you’re adding is also important. Walnuts, for example, have a high oil content so they would not be a good choice for macarons.
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. Although it does take a while to grind since the mill is not very big.
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 (not sweetened condensed milk) before piping the filling to help with the maturation. In the end, no one will know that the macarons were overbaked.
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 their 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 indentation.
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.
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 a couple of days or to freeze them right away.
Resting macarons is the process of leaving the macarons out until you’re able to tap the top with your finger and the finger stays clean.
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 at 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:
- 212 grams (1 3/4 cups + 2 1/2 Tbsp) – almond flour
- 212 g (1 3/4 cups + 1 Tbsp + 2 tsp) – powdered sugar
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
- 236 g (1 Cup + 2 Tbsp ) granulated sugar
- 158 g (2/3 cup) water
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 the 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 twice into a large bowl.
- Measure the egg whites for the macaron batter:
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 and mix together until paste forms. Set aside.
- Make the syrup for Italian Meringue:
In a small saucepan combine 236 grams of granulated sugar and 158 grams of water. Heat 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 a 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.
- Once the syrup reaches 235F, 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 continue running on the lowest speed.
If the egg whites do not look smooth after whipping, 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 first.
- 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. If you plan to color the shells, right now is a good time to add the gel coloring since it will have plenty of time to incorporate into the meringue.
- The meringue will be stiff, but a whisk dipped into the meringue and lifted will have a peak that slightly bends.
Combine the Meringue with Almond Mixture into Macaron Batter:
- Next, add the whipped meringue into the almond paste in three additions and keep 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 without disappearing, but it shouldn’t be so loose that it dissolves into itself and does not maintain the ribbon. It is better for the mixture to be slightly stiff than too loose.
Pipe Basic Macarons (Italian Meringue Method):
- Now, fill the prepared piping bag fitted with the 5/8th inch round plain tip (Ateco 808) or a 1/2 inch round plain tip (Ateco 807) with the macaron batter. You can drape the empty bag over a tall glass to make it easier to fill the pastry bag.
- Pipe the macarons onto the prepared parchment-lined baking sheet by pressing out 1.5-inch circles about 1 inch apart.
- 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.
- Place the baking sheets into a preheated to 350F (for convection) or 400F (for regular) degrees oven and bake for 8-10 minutes (convection) or immediately reduce the heat to 325F and bake for 10-12 minutes. Remove from the oven and allow to cool completely before removing macarons off the parchment paper.
- Bake the rest of the macarons in the same fashion, preheating the oven to 350F before each new baking sheet 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) or a 1/2 inch round plain pipng tip, then fill with cream.
- Filled macarons should be allowed to mature by refrigerating them for 24 hours before serving.
Check out these other MACARON recipes:
- Coffee Macaron – Coffee flavored macarons with a dulce de leche cream.
- White Chocolate Raspberry Macarons – Italian Meringue Macaron shells, White Chocolate Ganache, and a fresh raspberry.
- Chocolate Macarons – Simple chocolate macarons with a classic filling.
Basic Macarons - Italian Meringue Method
Basic Macarons - Italian Meringue Method - learn all the secrets to perfect macarons in step by step photo tutorial and a troubleshooting guide.
Basic Macaron - Italian Meringue Method
Sift together twice
- 212 g almond flour 212 g = 1 3/4 cups + 2 1/2 Tbsp
- 212 g powdered sugar 212 g = 1 3/4 cups + 1 Tbsp + 2 tsp -
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)
- 236 g granulated sugar 236 g = 1 Cup + 2 Tbsp
- 158 g water 158 g = 2/3 cup
FILLING - 1 cup according to book (2 cups according to my preference)
How to make Basic Macarons - Italian Meringue Method
Make the Macaron Batter
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.
Sift the ingredients:
Combine 212 grams almond flour and 212 grams of powdered sugar and sift it twice into a large bowl.
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.
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.
If there is sugar splatter on the sides of the pot when making syrup, 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.
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.
If the egg whites do not look smooth when whipping them 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, the meringue is stiff and glossy. Add gel food coloring during the whipping stage if using.
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
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
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.
Pipe the macarons onto the prepared parchment-lined baking sheet by pressing out 1.5-inch circles about 1 inch apart.
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.
Pop the air bubbles: 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
Place into a preheated to 350F oven and reduce the heat to 325F right away. Bake for 10-12 minutes (best to set the timer). Remove from the oven and allow to cool completely before removing off the parchment paper.
How to know when macarons are ready: open the oven and touch the top of the macaron - if the top shell doesn't wiggle too much from the "foot" of the macaron, the macarons are ready. If it still wiggles, add 1 minute of baking time and check again. Note the baking time and set the timer for this time for the next batch.
Bake the rest of the macarons in the same fashion, preheating the oven to 350F each time a new baking sheet is placed in the oven.
Remove the baking sheet with the macarons from the oven and carefully slide the parchment paper with the macarons out of the sheet and onto a cooling rack. Allow to cool completely, then gently peel off each macaron shell. Before filling, pair the shells by size.
To fill macarons, use either a ziplock bag or a piping bag fitted with a 1/2 inch plain round piping tip (Ateco 807), then fill with cream.
You will need about 4 cups of filling for this amount of macarons.
Filled macarons should be allowed to mature by refrigerating them for 24 hours, covered, before serving.
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Hi…just wanted to know…how do I add color to this recipe. Especially if I want a vibrant color.
I made this recipe and it turned out great the first time after I let them rest, now it’s turning out lopsided, I decreased oven temperature and it helped, some good once, but most are still lopsided, I have tried it 4 times, help.
Lopsided macarons tend to happen more if you use a parchment paper, if your oven has hot spots, if you use the fan in the oven, or if you pipe by squeezing the batter from the side instead of the top. Do any of these reasons sound like something that could be the reason? With as finicky as the macarons are, it’s hard to know for sure what it could be.
Hi! I am anxious to try this recipe asap. However, in the ingredients section of the recipe, it says to Heat 172 g of eggs, then separate. What does it mean by Heat 172g of eggs?
never mind! i just saw what it meant thx
Hi, thank you for the recipe. However I am having a hard time getting the Italian merenge for the macarons right. I have followed the instructions step by step in several different recipes for Italian Macarons and I come across the same problem on each recipe. I just can not get the merenge to stiff properly, I end up with a runny silky white merenge that looks and almost tastes like melted marshmallows. Please help me understand what am I doing wrong. I am using a stand mixer, with a steel bowl, all my utensils are clean.
Hi Nayeli, I’ve never had that problem myself, but upon doing some research it looks like this can sometimes happen if the sugar is added into the meringue too fast. May be trying adding it a bit slower?
Hi Marina , can you please tell me if I make a batch for 24 macrons would that be fine ?
It’s very humid in my city hope this doesn’t affect the macrons . Thank you
Yes, you can reduce the portion, just make sure the ingredient amounts are all correct.
after trying so so so many recipes for macarons, i have finally found the perfect one!!!!! thank you so much!
Oh how I love hearing this!
I am on my eternal search for a recipe that works for me… Yours will be used in my next attempt. Just want to know
1. Can I halve the recipe? Because I generally fail and end up wasting…)
2. I suspect my oven to be the root of all evil.. Can I lower the temp and bake it for longer?
Thank you in advance.
This recipe is wonderful however having to use parchment paper is not. I have never used parchment paper for macarons before and they are all disfigured and not perfect circles. I see your pictures are like that as well, can I not use silpat mats for these?
Thank you for sharing your feedback, it’s very important to me.
I have always used parchment paper and the macarons come out as round as I pipe them. Could you specify which pictures you think have macarons that are mishapen?
Also, yes you can use a silpat, just make sure to add a couple minutes to baking time.
Followed your directions to the T and they come out perfect!! Thank you for sharing! Please share any of your flavored macaron recipes!
Hi! Thanks for all the helpful information. The rest of your macarons look like they spread out and they look a bit brown on the inside, is that normal?
If the macarons spread out too much, you should try folding less next time. Over-folding will also effect the color and texture of the macaron. So, the browning could be from the batter being too thin or from being overbaked. Properly made macarons should not gain color on the inside or the outside.
Question about…”Filled macarons should be allowed to mature by refrigerating them for 24 hours before serving.”
Should they be refrigerated covered or uncovered?
They should be refrigerated, covered.
Thanks so much for posting this! I’ve never used the Italian method for macarons and look forward to trying this recipe. A bit unrelated to the macaron recipe itself: what filling is in the final image before the actual recipe, the one that looks like some sort of berry jam? It looks amazing.
Thank you so much! I used a butter+cream cheese+powdered sugar cream around the edge, then filled the middle with currant jam.
Hey! Me and my husband have been baking macarons for about a year now and love it! We wanted to try the italian meringue recipe so we tried this one! The cookies came out a disaster and we don’t know what we did wrong 🙁 If I send a pic, would you be able to help us out by suggesting things we may have done wrong?
Oh no, sorry to hear your attempt was a disaster 🙁
Yes, you can send me a pic and I will do my best.
Did you follow the recipe in regards to the exact weight and temperatures? Those are very important.
Did you read the read the post in regards to troubleshooting?
So I’m a home baker and macarons always beat me.. Everytime.. I always try the french method but today I decided to go by the italian method with this recipes.
It came in 3 batches, 1st one the shell cracked.. Someone told me it was because oven was to high, so then i decided to lower the tempeture for 2nd batch and only 2 of them came weird the other ones were perfect!! 3rd batch too!!
Thanks a lot for this recipe!! I was just giving up but this recipe gave me faith and confidence to keep trying perfection!!
Thanks a lot really!
I would like to ask, Do you get full shells that are NOT hollow?
I’ve made this recipe three times and I love these! I tried the french method once but it didn’t work for me, and I find the flavor of these to be far superior.
I bake at high altitude (~5000 ft) and followed another commenter’s suggestion to lower the oven temperature. I also found that I need to let them rest and form a skin (not sure if it’s oven related or altitude related) I pipe the macarons and then preheat to 325 F. They have a skin by the time my oven preheats, so I pop them in and immediately lower the temperature to 300 F and bake for 18 minutes.
The third time I made these I replaced 30 grams of the powdered sugar with unsweetened cocoa powder and they were WONDERFUL.
I understand what your saying about the water, but why not just use less water then? Most recipes have way less water content, and it takes less time to boil. This combination takes forever.
I’m not sure why the original author recommended this much water to be honest. It might be that if the water evaporates slowly there’s less risk for the sugar crystalizing? I’m just making a guess here though. But, I’m not about to mess with perfection since this was the only recipe, after many, that produced perfect results every time.
If you do try it with less water and get perfect results, I hope you come back and share it with us. I”d like to know if it works with this particular recipe.
Great recipe! I have been trying macarons (Italian method) and haven’t hit that ‘perfect’ batch until now. 😀 It’s pretty thrilling to see them come out so well, after so much work. I especially appreciate your details, such as the time to whip the meringue or the temperature of the bowl, etc. I was getting worried on how long it took the sugar syrup to reach 248F, but stuck with it. Turned out great.
The only flop I had was, I ran out of my nice, shiny ‘cookies-only’ baking sheets and had to resort to using one of my darker, roasting baking sheets. The macarons on this tray came out a little burnt and a few cracked through the top. Note to other readers: Don’t use old, dark trays! It makes a difference.
Thanks for the fantastic recipe! You totally made my day. <3
Yay! Makes me so, so happy! Good job sticking to the recipe and trusting the process.
And thakn you for the tip about the dark trays.
I am on my eternal search for a recipe that works for me… Yours will be used in my next attempt. Just want to know
1. Can I halve the recipe? Because I generally fail and end up wasting…)
2. I suspect my oven to be the root of all evil.. Can I lower the temp and bake it for longer?
Thank you in advance.
I keep getting lopsided macarons. Do you have an idea what I am doing wrong? I use parchment and Silpat and with both I get lopsided macarons. I take great care to measure everything using a scale and follow the recipe exactly.
Thank you for your advice!!
I was getting lopsided macarons too. My last batch came out a little better when I folded the batter a few more times so it was less stiff, and I used a smaller piping tip. I think my biggest problem was too many bubbles in the batter that I couldn’t get rid of even when rapping the tray on the counter. I’ve also heard you can get lopsided ones if you don’t have the piping tip straight down onto the pan. Good luck!
Thanks Erin for responding. What size tip do you use to prevent air bubbles and in turn lopsided macarons? I have been using Ateco #804 which is less than 1/2 inch – perhaps around 3/8 inch.
I keep getting cracked shells…what am I doing wrong?
Are you beating it at the highest setting? I find that makes a huge difference.
I’ve tried this recipe 3 times and the end results have been fabulous: pretty feet, smooth tops, no hollows, and they taste delicious. The only issue I have is that my egg white / hot sugar mixture NEVER gets to the stiff peak stage. Even after 10 minutes of whipping it stays a soupy mess., but even though I have no peaks, I still continue on and the macarons always turn out perfect. Strange, very, very strange. I compared this recipe to several others and the only major difference is the amount of water (this one uses about twice as much water as all the others). I’m going to try one of the other recipes and see how it works.
So for anyone who can’t get their eggs whites to whip – just keep going, it will work.
I love detailed reviews like yours, Carol. Thank you for sharing!
As to the soupy meringue, do you double the batch when you make them or is this with a single batch? Sometimes when you make more than a single batch when you try to whip the meringue, the whipping takes so long that the friction of the whisk doesn’t let the meringue to cool and instead actually heats it after a certain amount of whipping time. And it the syrup doesn’t cool, the meringue can’t solidify. But I’m glad that it still turns out well in the end.
All of the above is only true if you cook the syrup to the correct temperature using a thermometer, instead of trying to gauge the fineness by some other factor.
I want to explain the water to sugar ratio that some are mentioning in the comments because it has come up more than once:
The ratio of water to sugar in any recipe doesn’t matter if your indicator for syrup readiness is temperature.
What this means and why – the boiling water has a maximum boiling temperature of 212F. This means that you can boil water for a long time and it will start to evaporate when it reaches 212F, but not increase in temp.
Sugar though can reach a lot higher temp when boiling. But, when too much water is present the sugar is too diluted to reach that temp. What this means: even though we start with more water, in order for the sugar to reach the proper temp a certain amount of water must evaporate. In other words, you can start with a bucket of water or a cup of water, the syrup will only register at 246F when the water has boiled down to a couple tablespoons (for example).
Does this make sense?
Your water explanation makes perfect sense, Thanks. FYI: I’m only making a single batch (a double batch is ways too much $$ in ingredients to risk on a flop 🙂 ), I’m using a candy thermometer to get the right temp, and I’m using a stand mixer to beat the egg whites. Don’t know why the whites won’t form peaks, but as long as the macarons bake up fine I’m happy!!
Hi there, I’d love to try your recipe, but I don’t have a microwave. Do you have a suggested work around or can these not be made without a microwave?
Just make sure the egg whites are left at room temp for 24 hours before you start and it should work wonderfully.
Thank you for your question!
I have made many recipes of French and Italian macarons. I tried your recipe and the results were not good. Drying time was way too long. The shells had no feet and were hollow and fragile. I checked all the ingredient ratios and the amount of water to sugar for the syrup was about three times what other recipes show. I believe that was the problem. Was there an error in your recipe or am I missing something?
Hi Macaron guy,
From your description it sounds like you have folded the batter too long, at which point it became too runny and unusable, hence all the problems you described.
As evidenced by the pictures in the post and dozens and dozens of successful reviews below the recipe, yu can see that recipe is not the culprit. Macarons are one of the hardest cookies to perfect, so if you try this recipe again try folding it less, stop as soon as you’re able to “draw” a figure 8 with the batter flowing off your spatula.
Thanks for this recipe. Not sure what I’m doing wrong but mine always have “nipples” on top. Would more macaronage fix that do you think? Measuring everything to the gram as per your instructions.
Yep, a couple more folds and there would be no nipples.
Or you can just tap the sheet on the counter a time or two more until they disappear. You can also just use a damp finger to press them down.
Can you use lemon powder or dried raspberry powder [instead of an extract] to flavor the shells? If so, how much can I use for this recipe without compromising the shells?
Thanks so much!
Hi Libby, I don’t tend to mess around with the shell itself as they’re hard enough to get right. The flavor tends to bake off anyway when you bake the shells. Instead, I would use food coloring to color the shells and put the dried raspberry powder into the filling to intensify its flavor.
This is the first time I’ve tried the Italian method and am I happy I did! Not one cracked she’ll and all had just the right feet! Your directions and amounts were spot on and I will take the extra time to only use this method in the future. I had almost given up, given the inconsistency of the French method; I’m a macaron fan once more!
Thank you for sharing your feedback, this makes me so happy!
Instead of using extracts, I like to use lemon powder or freeze dried raspberry powder to flavor the macaron shells. Can you tell me for this recipe what would be a good amount of powder to add without affecting the structure of the macaron shells [e.g., 1 teaspoon vs. 2 teaspoons or more]?
Thanks so much for answering my questions so quickly!
You don’t flavor the shell. You add the filling and let it sit overnight. That is what gives the shell it’s flavor
What Sarah said.
Any flavor you add to the shell will bake off in the oven. If you add enough to make a difference in the flavor, then it will mess too much with the structure of the macaron. Therefor, I wouldn’t do it.
But yes, the best way to add flavor to macaron is to flavor the filling and let it sit with the filliing in the fridge overnight.
Sorry I missed your question for so long 🙁
Thanks for this great recipe.
1. If you let the macarons to set out before baking to develop a skin, do I need to adjust the oven temperature and the amount time of baking?
2. I see that you do not use a convection oven. I have a regular GE oven for the home that has a “convection bake” feature? Do you recommend using the “convection feature”? If so, what should the temperature be set on?
If you let them sit out, no need to adjust the baking time or temperature, just follow with the recipe as described.
I have not tried it with the convection setting so can not tell you if it will be better or not. Typically when you use convection setting, you need to adjust the temp because the convection setting heats the oven more.
I use convection oven and reduce the temp by 25 degrees….
This recipe is amazing! I have been making french macarons for many years now and every batch always turns out different from the last. This recipe is always super consistent once you nail it. The only issue I have is that sometimes the feet of the macarons are very short and tiny, do you by any chance know what could cause this because it is clearly something I’m doing wrong since some batches come out with perfect feet.
Hi, I would like to ask, I’m going to use confection oven, so do I use fan for this recipe?
I don’t use convection when baking macarons, so can’t advise you otherwise 🙁
Thank you for taking the time to post this recipe on here but the problem is that it is full of very crucial mistakes. The first time I did this, it was an epic fail which is what some on here have found and as for the others who say it turned out great, I don’t believe them because this recipe cannot work. The first mistake is that the granulated .sugar.should never exceed your powdered sugar. That would make them horribly sweet but as bad as that is, it is not as horrifying as how much water you have going in. Water is Macarons enemy and you have 3 times what you need. The second time and successful time I did this, I used 212 gr of granulated sugar and 50 gr of water. This was heated to 240 F. I also did not find the need for 2 more tablespoons of granulated sugar, so I bypassed that but I did add 1/4 tsp of cream of tartar for stability and in case you live in humid conditions which it was here today. All these changes gave me the most beautiful Macarons.
For all those who got a dome empty cookie with no feet and a sponge like consistency, please try it with these changes. I also let them dry for an entire hour because, as I said, it was raining and humid today, so they needed the time to dry. Always dry Macarons. You get gorgeous feet that way but if you live in a drier climate, you may not need an hour.
Did you actually make this recipe?
I did today after using other recipes that failed on me (both Italian and French) and this recipe totally worked for me. And I’m a beginner.
Not cool to say this recipe is full of “critical mistakes” if you haven’t even made it.
And the other ones I have tried used these same exact ingredients. So I’m not sure what the problem is.
Hi Dolores, Thank you for your feedback, I appreciate you taking the time.
This might sound harsh, but I think it needs to be said – just because you weren’t successful at a recipe doesn’t mean that the recipe is full of “crucial mistakes”. There are dozens of people who’ve tried the recipe with wonderful results and commented below, that’s aside from the fact that I’ve been using this recipe for years.
But, macarons can be very finicky, so it’s not surprising when they come out with any myriad of issues that they can.
As to the technicality of the recipe –
1. Both granulated and powdered sugars are – sugars. So which one you have more or less of doesn’t determine the sweetness. The overall sugar amount does. The two different sugars are needed for proper texture. If the macarons come out the proper texture, they tend to not taste as sweet as when they do when they come out hollow or with some other common problem.
2. Water to macarons is an enemy, but not when it has evaporated. To reach 240F a certain amount of water needs to evaporate to reach that stage. So, whether you choose to go with less or more water doesn’t matter as long as the sugar reaches that temperature and it can only reach that temp with a specific percentage of water left in the syrup.
3. The 2 tablespoons of sugar that are added to the whites when whipping them helps to help prevent egg whites from being overwhipped, which happens very fast and if you whip it without sugar you run a higher chance of overwhipping them.
4. Drying macarons is optional. I never dry macarons and always have beautiful feet (the author and pastry chef of this recipe also didn’t recommend drying), but some find it necessary.
Hey Marina, I want to start of by saying thank you !!!
I tried out this recipe today and it came out fantastic.
I had tried making Macarons previously and it never came out right but when I tried out yours it worked like magic.I followed your instructions …thank you ☺️
Hi Chigoziri, and I want to start out by saying thank YOU for sharing your feedback! Makes me so happy when people are successful with my recipes 😀
I haven’t made these yet but I’m looking forward to trying it this weekend! I had a query as I was a bit confusing about the ‘heating egg whites’ part of the recipe. I don’t keep my eggs in the fridge, rather I keep them out on the kitchen counter. As such, they’re always room temperature so is there any need to heat them? I’m confused as you mentioned that you only use aged egg whites or heated?
To be honest I’m not sure I know the answer to your question. There are sources that say the eggs just need to be room temp for a successful batch, while others say that the aging not only brings them to room temp but also helps to evaporate some of the moisture. I microwave them slightly even if I have the eggs at room temp already because I’m afraid to have a bad batch.
I’m super intrigued to try the Italian method and I think this will be a great recipe! Two questions:
1. How should I adjust the baking time if I’m using silicone baking mats?
2. I wanted to try making a syrup that used some sort of alcohol instead of water, how do you think that might affect the recipe? I know I can always make a boozy filling, but I was just curious.
1. Baking on silicone mats usually requires couple more minutes of baking time to ensure that they’re baked through. I would about 1.5 – 2 minutes. Do not try to peel the macarons off the mat as soon as you remove them from the oven, instead allow them to completely cool and only then peel them off, otherwise, you might damage them unnecessarily.
2. I guess, theoretically, you can definitely use some kind of booze for the syrup, but I am almost 100% sure that that would be absolutely pointless because the alcohol would evaporate during cooking and whatever was left of the flavor would not be strong enough to favor the finished/baked macaron shell. If you do try it and find it otherwise I hope you report back, I would love to know 🙂 It would definitely have a stronger impact on the flavor if you used the booze in the filling instead like you mentioned.
I was wondering if you could change the flavor of the macaron by substituting a different liquid instead of water when you cook the syrup. For example, could you use a combination of lemon juice and water to make the cookies tarter?
Typically you dont want to mess with the macaron shells themselves as when the syrup cooks down there’s very little liquid left and that amount will not be enough to really flavor the macaron once it’s filled.
Usually the macarons are flavored with the filling.
I followed your recipe exactly, and it’s perfect! I made it late afternoon in the middle of summer in my 72° kitchen with no issue. I put some in the oven immediately and let some rest and the ones that went in immediately were the best. If anything, the ones that set out spread a little bit, and one cracked in the baking process. I tried a full proof French macaroon recipe yesterday that resulted in hollow Macarons.
My only question is, would it mess with the recipe if I cut this in half? It made enough for 53 sandwiches.
Thank you so much for taking the time to share your experience! I’m so happy it all worked out and love that so many people have the same experience with this recipe that I did.
If you halve the recipe and ensure that the ingredients are in the correct amounts, then it should not be a problem at all.
Good luck, Miranda!
Does it matter if you’re baking at a higher altitude?
I’m sorry but I haven’t tried baking it at high altitude, so can not give you any advise 🙁
I tried this at high altitude, but they did not turn out. They had no feet, cracked tops and were hollow. It might have been me, but I have successfully made other macron recipes before so I think the altitude played a factor in this one.
Yeah I live in Colorado and had that same problem with my first batch so I decreased the size of the cookies to 1 1/3 inch and decreased the oven temperature to 300 degrees but baked them longer and it worked much better!
I’m glad you were able to make it work!
I have been using the French method for a long time with little success. For the first try with the Italian method, it turned out great, happy dance around the kitchen. Thank you for the receipe.
My question after piping them out, do you let them rest to form a skin and then bake… I did this coz that how I did it in the past, it worked, but if i can skip the step and not wait 30mins till baking,.. hence wondering.
This recipe does not require waiting before baking, so that step was not included in the instructions. You can leave it at room temp until the tops are no longer tacky, or bake it right away, either way, this recipe will work.
You made several mistakes here, one being that there are 3 methods, not only two, as mentioned. Also, you said when making a meringue, you add powdered sugar, thats false as well, you use castor, or granulated sugar. I have been making macarons, and selling them, for several years, I know a lot about them, and it bothers me, when I see false information being given. Things like this, are why people think macarons are much more difficult than they are. Yes, they are somewhat challenging, but not unattainable. But, with tips like these, they will be. I haven’t tried the recipe, but I might give it a go tomorrow. Ill be sure to comment on it, if I do
I would love it if you rated this recipe based on how well it turned out when you tried it, not based on whether you think it will work or not. Cuz I think if you tried it, you’d see that it works 🙂
Hopefully, the reviews below the recipe will give you enough faith in the recipe to believe that not castor, but powdered sugar is what this recipe needs.
But if that doesn’t, maybe the fact that this is the recipe of someone (Chef Thomas Keller) who owns 3 very popular bakeries (Bouchon Bakery), that specialize in French baked goods, including macarons as well.
All the best to you!
I wonder how good you answered the one with that amount of being harsh !
Anyway, I’ve been baking macs for about 5 month and im at the beginning of the journey and currently
struggling with hollow macs and im gonna try your recipe i hope i make progress.
Saying this recipe has “mistakes” prior to even trying is seems to be quite judgmental on your part. Yes, there is a Swiss method but the two main methods used are French and Italian. You use both granulated (I use extra fine) and powered sugar in this recipe, and I think powdered works well with the almond flour, in my opinion. You may prefer caster, but again, it is your opinion. There is always more than one way to solve a problem and one does what works for them. I love this method it has been truly the most successful of all the recipes I have tried, right off the bat. I hope you try it and like it as much as many of us who have used this method.
Just wondering if you tried the recipe you harshly critiqued?
Interested to know if you did and how you found it?
I believe this recipe is the best I’ve come across and it’s not because my Macarons came out perfect – as they were far from perfect – domed with cracks in the top. I believe my problem was the piping technique. The mix was viscous enough to be able to pipe it too thick – I must have piped it too thick. I had to put a second batch in the oven after the first and I piped them thinner – more of them had feet, but the feet were not continuous around the cookie and even though they piped in a round, they Not completely round. I don’t blame the recipe, I blame my technique. Someday I will have Perfect macarons with practice.
I use little cookie scoops instead of piping, they come out great!
I love that idea! I got the same idea to use the ice scoop a couple of months ago, but never got around to testing it. Do they come out all the same size? Are they perfectly round? Since you tested it out, I figured maybe you can answer my questions 🙂
As long as you scoop it consistently you will have consistent shapes. It is easier and faster than piping….I use one size smaller than the cookie scoop and I really like doing it that way…I do use parchment underneath.
Thank you for your feedback! Can’t wait to try it myself!
Thank you so much for your feedback! I wonder, did you use parchment paper? Sometimes when I use parchment paper they come out with feet on one side. Using silicone mats increases the baking time, but does take care of this “lopsided” problem.
The first time I used this recipe was my first time ever making macarons and they were perfect, albeit a little ugly due to the learning curve of properly piping them. However, the second time I made them, my feet deflated! They looked great but a little tall coming out of the oven. Once they cooled, there was so little left of the feet that it more looked like a seam on the bottom of the cookie than macaron feet. I had to tend to my 3-month-old throughout the course of making these so it ended up taking a few hours from start to finish. I’m thinking that my meringue deflated too much before baking but would like to confirm if you think my suspicions are correct or if there was something else that could be the culprit.
Macarons are a hard thing to master, but koodos to you for braving them with a 3 month old!
When the macarons bake they go through a bell curve. They start out with no feet, just meringue, then about halfway through they rise very tall, with very tall feet. As they continue baking, they deflate just a little, leaving a line of ruffled feet at the bottom. From this point on, they do not change and if you took them out of the oven right then, they should stay the same as they cool.
But! If you took them out at the peak of their “tallness”, you took them out of the oven too soon, because the inside was still not baked through, so when they hit the cold air they deflated.
When they bake, look for this “bell curve” of baking – watch as they inflate, then slightly deflate and only then check if you can peel one macaron off the parchment paper. They should not come off completely clean, but should come off somewhat. If they come off somewhat clean, as they cool the bottom will dry up a little more and they will peel off just perfect.
Does this makes sense? It’s kind of hard to explain this, but I hope it made sense.
Thank you for this! Iv’e struggled with the French method for the past couple months, never getting it right. I always ended up with hollow shells. I never tried the Italian method until I found this. Turned out right the first time! Yes there are more steps than the French version, but the taste in my opinion is much better.
I wanted to try and flavor it with Matcha. Would it throw the recipe off if I added a little to the almond/sugar mixture? Or should I come up with a Matcha filling? Sorry for the long post, and thank you again!
Hi Craig! your success makes me so happy!
For Matcha flavored macarons I would dye macarons green and then use the matcha for the filling.
Problem #1 – My egg whites would never beat to stiff consistency after adding the syrup…
Problem #2 – when I thought it was as close as it was going to get, it tried using them anyway… and the rope cracked and filling oozed out…
I’m at my wits end as I had 8 failed attempts with French macarons and was anxious to try this recipe… UGGGGGHHHH
#1 – some of your utensils might’ve had some grease (egg yolk?) on them which prevents the whipping of the egg whites. Or you added the syrup too fast and it overcooked the egg whites. Or, the syrup never got to the appropriate temperature in which case the extra water in the syrup would prevent it from whipping.
If you do attempt this recipe again, do make sure to follow the recipe exactly. The temperature of the syrup is imperative to your success. The second super crucial step to success is folding the egg whites to appropriate consistency.
Good luck to you!
Hi – when I add the hot syrup to the egg whites in a slow steam, the egg mixture gets too hot. Even though I keep beating it, it seems be melting. What am I doing wrong?
The egg mixture is supposed to get very hot from the syrup, but as you continue whipping it, the mixture will cool. If you doubled the recipe, then whipping it for a long time will not help to cool it down as the friction from the whip, and the increased amount of the syrup and egg whites will keep it warm.
If it’s “melting” it might be that the egg whites were contaminated with some grease either from the egg yolk or just the bowl wasn’t thoroughly cleaned, so the egg whites are having hard time whipping up.
Just made my first batch of these and though they have turned out better than any French macaron I have tried (2), most of them domed & cracked. However, I can tell that they’ll work out after I practice some more. (I’m brand new to macarons). The flavor of these is far superior to any macaron I have tried making and have bought. I’m going to keep trying.
Great recipe. But how do you pour the hot syrup in the bowl without it splashing it around the rim? And how far do I beat the egg white and 2 tbsp of sugar mixture before I add the hot syrup?
When you pour in a thin stream, just aim between the bowl and the whisk. You should beat the egg whites and the 2 tablespoons of sugar on high speed for about 30-45 seconds or until they are foamy.
I made 3 doz of these for our extended family’s Xmas Eve party, and thanks to the ease and clarity of this recipe coupled with a MASSIVE dose of beginner’s luck they were *perfect*. (I also used the Italian meringue, for the extra stability, which I think helped loads.)
Due to their great success, a family member has asked me to make her some to give as gifts to friends and her patients (she manages an elder care residence) for Valentine’s day…which is super cool and flattering and all, only she wants 13 DOZEN. 😮
I’m fairly competent as a baker, no pro by any stretch and wholly self-taught, but I’m generally proud of what I send out of my kitchen. However just the logistics of this request is making me extremely nervous. I haven’t the room even to store the eggs, much less space for pans to form skins, fridge space to sit 24hrs, etc.
I don’t want to disappoint my Aunt-in-law, and frankly I think it would be a blast to try…I guess I’m just looking for any/all advice when it comes to making multiple, MULTIPLE batches, and having them all ready/fresh at the same time?
Thx so much!
Wow! I’m so glad you’ve been able to get these right the first time! 13 dozen seems like a ton))
For 13 dozen you would probably need about 2.5 to 3 recipes. As overwhelming as it might seem, I think it can be done. If you’re using a ganache based cream to fill them I would start on that the day before making the macarons themselves.
I would not mix more than one batch at a time, as the recipe already makes a large batch and if you mix more than one, by the time you pipe the last couple sheets, the meringue might deflate more than needed and not produce proper macaron shells.
So just mix 1 recipe at a time. While 13 dozen sounds like a lot, when you make them and stand the macarons on its side it should probably not be more than two full rectangle jelly roll (12×16 inches) sheets.
This recipe does not call for leaving the macarons out to form the skins, but if you feel that your macarons come out better after leaving them out, I would stack the baking sheet pans one on top of the other, just make sure to put them in the opposite direction to each other to save space.
Hope this helps and good luck!
Please help me figure out what I’m doing wrong! I keep having the same thing happen, and I’m so frustrated.
I cooked the syrup to the right temperature, beat the egg whites w/ 2T sugar til frothy, then drizzled the hot syrup down between beater and bowl, while beating on high. But then as I settled in for the 10 minutes of high-speed beating, instead of growing frothier and stiffer, my mixture became thick, shiny and wet. It looks like marshmallow frosting. No amount of beating seems to change this. Not an air bubble to be found. The first time it happened, I started over with the whites and syrup, but it ended up being a repeat. I don’t want to bother adding it to the almond paste because I know it won’t turn out right, so there’s no sense. What an I doing wrong? Wah.
I’m not sure what it means when you say “wet”. Does it look like the pictures in the recipe?
I think you might be just overthinking it and should just add the meringue to the almond flour mixture and keep working the recipe and then see if it will work, because after adding the syrup the meringue is supposed to be stiff, but pliable and kind of like marshmallow frosting. When the meringue is beaten, you shouldn’t be able to see visible air bubbles, as they should be super tiny (microscopic).
Thank you for responding so quickly! No, mine does not look like the picture. It lays flat and heavy in the bowl (as opposed to yours having some fluff to it). It also doesn’t form any peak at all, just drips right off the beater. It really has no stiffness at all.
I actually am having the same problem!! I added the meringue in and finished baking them but they came out completely flat and the feet seemed to be “exploding” from the side.
Sometimes this happens when the batter is mixed too much and there is too much heat coming from the bottom. Try to either use double baking sheets (to prevent too much heat from the bottom) or place the baking sheets on the next higher rack when baking.
The fact that they didn’t get any air in could mean that some grease got into the egg whites. Either the bowl or the whisk might’ve had remnants of the egg yolks or grease, or some of the egg yolks got into the egg whites as they were separated. Another problem could be that the syrup was added into the egg whites too quickly, overheating and thus slightly cooking the egg whites. Could this be the problem?
Hi. Did you use pasteurized liquid egg whites by any chance ?
I haven’t used pasturized eggs, so can’t tell you how it will or will not work 🙁
How do I make white macarons and, how do i cook them without browning? I’m making little pandas. Thank you ahead of time!
If your macarons are browning, you’re overbaking them. You should be removing them from the oven before they gain any kind of browning. Also, if the macaron batter is properly made the macarons should be fairly white as shown in some of the pictures in this post.
If the macarons brown before being cooked through, lower the oven temp. Ovens are different and sometimes run hotter than what the temperature dial tells you, so just turn it down and go by what the macarons tell you.
If I want to give the macaron shell a flavor by adding cocoa powder or any other flavor …what will be the measurements that I need for almond flour and the extra flavor? Also what if I want to color the macaron in which step can I add the color gel?
1. Is it accurate to say the two Tbsp of sugar in the egg whites is in addition to the 236?
2. Is it accurate that there is no waiting/dry time – just pipe and bake?
2. And yes.
I have asked questions, evaluated this recipe and have made it many times now. It is BY FAR the best recipe I have used, it produces consistent macarons that everyone enjoys. I love it.
Awesome feedback, thanks so much!
This is the most comprehensive macaron recipe I’ve ever used and I have done several. People struggling to get these right need to try your instructions. I’m turning out racks and racks of perfect shells with not one crack. I’ve even done almond free batches using ground seeds and you couldn’t tell the difference.
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
Hi Jana! You have no idea how happy your comment makes me! this is awesome!
Will frozen egg whites work with this recipe?
Yep, just make sure they’re slightly warm before using.
Can you use the carton egg whites for this recipe?
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.
How can I achieve the feet of the macaron.
Just follow the recipe and it should work? 😀
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.
That’s awesome! Love me a good feedback 😀
hi! at the step where you start whipping the egg whites, do you add 2 tbsp of granulated sugar or the sugar syrup?
The egg whites are whipped with 2 tablespoons of sugar until soft peaks, then you add the syrup.
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.
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!
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!
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.
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
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.
Why do you heat the eggs? Why would room temperature not be sufficient?
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.
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.
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… 🙁
After so many recipes and so many fails I finally made perfect macarons.
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.
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.
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))
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.
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 😉
i love this recipe, Thank you!!! 🙂
I’m guessing it’s working for you too! Glad to hear that!
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?
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 🙁
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.
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.
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?
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?
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.
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 🙂
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
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!
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!
Thank you Katy!
Help, everything was perfect until I cooked them and they cracked on top and the feeling oozed out, what did I do wrong????
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?
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?
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.
So beautiful ! Thank you so much !