Italian meringue macarons have been my go-to since learning to make them 7 years ago. For a little backstory, while in Seattle at a French bakery, I tried macarons for the first time. After tasting the delicious confection, I was determined to learn how to make French macarons! With many attempts (and mishaps,) I made my first (semi) successful batch of Italian macarons, using Italian meringue but had my fair share of disasters while learning.
The idea that French macarons are difficult to make is enough to feel intimidated even before the baking process begins. I know, because I’ve been there. Fortunately, I’ve created this step by step macaron guide to support you on your macaron baking journey!
How to make Italian meringue French macarons
Learning how to make Italian macarons is not as difficult as it may seem but is a process that takes time and experience. With patience and practice you’ll be baking macarons like a boss in no time!
Italian Meringue method macarons
This step by step Italian meringue macaron recipe is great for beginners!
Let’s start with the basics.
What is a French Macaron?
A french macaron is a delicate meringue based French cookie confection made with almond flour, meringue and fillings of choice. Not to be confused with the macaroon, which is a cookie made with shredded coconut and often dipped in chocolate. The shell of the macaron is naturally gluten-free.
Pronunciation
Ma-ca-rohn
There’s plenty of back and forth about how to properly pronounce macaron. I assure they are not “Macaroons.” I had lots of practice with pronunciation while in Paris last summer.
Macaron Methods
There are three common methods to use when learning how to make French Macarons. French Meringue, Italian Meringue and Swiss. Each method uses a different style of meringue. The quality of the meringue is essential for a good batch of macarons.
Types of Macarons
The difference in the three macaron methods comes down to the preparation of the meringue. The method of choice is based on preference, but you’ll find that sturdier meringue plays a big role in the overall success of French macarons. Through experience I’ve learned I prefer the Italian meringue method (although it takes a little longer to prep and bake), because it yields more consistent macaron results.
French Meringue
French meringue is made by whisking sugar into beaten egg whites in thirds until glossy stiff peaks form. This method tends to be the quickest and easiest to learn on, but can also not be as forgiving.
Italian Meringue Macarons
Italian meringue is much denser and made by whisking a hot sugar syrup into the egg whites until glossy peaks form. The Italian meringue is then folded into the paste made from egg whites, almond flour and powdered sugar to create a thicker macaron batter. The Italian meringue method takes longer to prep and bake, but can be easier to work with, with less folding required.
Swiss Meringue
Swiss meringue is also denser and made by heating the eggs whites and sugar at low temperature to dissolve sugar, prior to turning it into meringue.
Folding macaron batter / Macaronage
Macaronage is the stage where the meringue and almond flour/icing sugar is combined and folded to form the batter. Fold around the edges of the bowl and once through the center until batter slowly runs off the spatula with a ribbon like consistency. The figure eight is a common reference when macaron batter is ready. The macaronage process generally takes 3-4 minutes.
Be careful not to over-fold macaron batter. You’re looking for batter consistency that’s slightly thick and ribbon-like, but not runny. When piped, any bumps in the batter should gradually smooth, but not spread on the baking sheet. It’s also better to under-fold batter, than overfold.
Macaron baking mats
Parchment is great for macarons, but the shells can bake slightly uneven along the bottoms if the paper is not completely flat against the baking sheet. I personally prefer silpat which seems to work well for baking any style of macaron.
How to pipe Italian macarons
With the parchment or silpat flat against the baking sheet, pipe the macaron batter by steadily holding the piping tip directly above the baking mat at a 90 degree angle. Gently squeeze each round of batter, using a flick of the wrist after piping each round.
Resting Italian Macarons
Each recipe is different, but I find that Italian macarons generally take 15-20 minutes to rest before baking in the oven.
A proper baked macaron whether made with the Italian Meringue, Swiss or French will have a smooth round shell that’s slightly crisp on the outside, with a fluffy soft center, and ruffly feet lining the bottom edge.
Do I need to mature macarons?
Maturation is a process where macarons are filled and transferred to the fridge for flavors to mingle together. I highly recommend maturing macarons for 24 hours, or at least 4 hours before serving for the ultimate flavor and texture.
Macaron Storage
Store filled Italian macarons in an airtight container right away, until ready to serve. They will keep well in the fridge for 2-3 days max and 6 months in the freezer. Let macarons come to room temp for 15 minutes before serving.
Watch my quick Italian macaron video below!
The Italian Meringue macaron recipe I use is an adapted version from Buchon Bakery. This one has been my go-to for years with many adjustments made over time to suit my process.
Learn how to make delicious french macarons using the Italian Meringue method. Recipe Adapted from Buchon Bakery. Place macarons in an airtight container until filled. They will keep for 2-3 days in the fridge and 6 months in the freezer.How to make Italian Meringue French Macarons
Ingredients
Instructions
Heat chocolate on medium low until it begins to melt.Notes
Below are helpful answers to common questions bakers have when learning how to make macarons.
Macaron feet
Macaron feet are the magical ruffles that form at the bottom of the macaron shells as they bake and rise in the oven. They are an indicator of a proper macaronage and sought after by every macaron baker.
Macaron fillings
The most common fillings for french macarons are swiss meringue buttercream, jams, curds and ganache. My go-to is a combination of dairy free buttercream and jam, or dark chocolate ganache but flavor possibilities are endless!
Italian Macaron troubleshooting
It’s true that learning how to make macarons can result in frustrating challenges so I’ve referenced the most common macaron baking issues below for troubleshooting.
Hollow macarons
It doesn’t matter what kind of macarons you make, you’re like to experience hollow macarons at some point when baking them. There are multiple causes, but I find that small air pockets mostly correct when macarons are filled and maturing in the fridge. That being said, small air pockets are considered normal. When a macaron is truly hollow it’ll be crisp with no fluffy filling.
I’ve learned true hollows can happen when the batter is over-mixed or even under mixed, or when the shells are baked too long or at too low of a temperature.
Adding two-three grams of powdered egg whites can help with hollows, also try increasing the temperature of the oven by 5-10 degrees, halfway through the baking process.
Cracked macaron shells
Shells that crack on top or explode while baking in the oven, are usually caused by a short resting time. The macarons did not form the skin and all the air that usually bubbles around the bottom form the feet, ends up going out the tops of the shell instead.
Cracked shells can also occur with too hot of an oven.
Flat macarons
Macaron shells spread when the batter has been over-folded and is much too thin. With Italian macarons, you want the batter to be thick and slowly moving. Under-fold if necessary.
Soft macaron shells
Poor quality meringue that’s not beaten to stiff peaks is usually the culprit. That and too much moisture, or humidity.
Brown Macarons
Brown macaron shells are over baked. Try turning the oven down by 5+10 degrees, or place a pan above the rack of macarons in the oven to shield them from the heat. Watch them closely to make sure they don’t over-bake.
Macarons have no feet
Macarons that are missing feet are usually the result of a runny batter and poor quality meringue. It’s important for the batter to be thick and fully whipped for proper macaron feet to form. Also check the baking mat you’re using.
Uneven or lopsided macarons
This is usually a piping error, but it can also be the result of not removing enough air out of the batter during macaronage and too stiff of a meringue.
Press the batter against the walls of the mixing bowl to remove some of the air bubbles. During piping, make sure to hold the piping tip directly above the baking sheet, also be sure to only gently tap the piped batter on the counter so that they hold their even round shape.
Lastly, check for hot spots in the oven. You can always turn the temperature down a few degrees to experiement.
The number one piece of advice I can give when it comes to baking French macarons is to practice!
There’s nothing more rewarding than a perfectly baked batch of macarons, but all good things take time. Even with years of experience, I run into problems every now and again, so keep practicing and reference this guide during the process and you’ll find what works best for you.
Good luck with your next batch of Italian Meringue macarons! I hope the macarons guide and recipe helps with your baking process!
I’ve also linked all my favorite items for baking macarons below.
This post titled How to Make French Macarons – Italian Meringue Method was seen first on Posh Little Designs. All Rights Reserved. 2019.
Italian Meringue Macarons
Yummy! They look so good I made them and Oh my gosh, they taste AMAZING! 😋 Thanks for the great recipe! 😊
Thank you sweetheart! I’m glad you like them!!🥰🥰
Yum!
I’ve made this recipe several times and I’m battling hollows!! When they go in they look perfect , smooth tops when baking feet are great except for they are hollow. I can’t figure it out!
I’m sorry to hear about the hollows! I’ve run into this issue many times. Most often the hollows correct during maturation, but here are a few other things I’ve tried:
1: Macaronage for less time (thicker batter)
2:Add 2-3 grams of dried egg white powder to the meringue. (After the sugar syrup has been added and throughly whipped in.)
I will be completing a troubleshooting guide as well soon!
Hi, I have made this recipe a handful of time and I’m also having issues with hollows. I’ve done so much research and still no success. i have too much of a gap that maturing doesn’t help. I’ve tested different temperatures in my oven . When you say add 2-3 grams of egg whites powder, is this at the very end of the stiff peak ,when the meringue is done beating? Do I add it in and whisk it or fold it in with a spatula? I’m hoping using the egg white powder will help!!
Hi! I’m sorry you’ve struggled with hollows! It is very common and can be super frustrating, but can also be difficult to pinpoint.
Oftentimes an air pocket is considered normal in a macaron shell and isn’t actually hollow as the gap will correct itself with maturation. If maturation isn’t helping, it can be caused by the oven temperature, the quality of the meringue, or the macaronage. Since you’ve already tested your oven, I would test the meringue next, then macaronage.
Is the meringue at stiff or medium peaks when folding into the batter?
If you’d like to try the egg white powder, you can whisk it in just after you’ve poured in the sugar syrup and it is fully incorporated into the meringue.
For macaronage, try a few less folds.
Lastly, I’ve read that increasing the oven temp for the second half of baking can help with achieving full shells, but I haven’t had a chance to try that theory yet.
Good luck!
Thank you for the great advice!
My meringue isn’t at a very stiff peak, I would say medium stiff. I can’t ever get it to be at a very stiff peak. How long do you whip the meringue after adding the syrup? I go by when the bowl becomes room temperature warm, than I stop. Making I’m doing the meringue completely wrong?
Hi, i wasn’t able to reply to your comment-
I did try adding 3 grams of dried egg whites to your recipe. It did help with the hollows, much more inside and a small gap. I’m having a issue with the bottoms not completely being dry. I use macron mats.
I’ve tried baking at 300F(using oven thermometer) until they don’t wiggle. I have an oven with a build in fan and cant be turned off. Only can adjust my temperature settings in 5 degree settings. That made most of them with no dry bottoms.
Tried 310-same issue
Tried 315- same issue
Tried 320 -same issue and some got darker in color
Tried baking at 325-same issue and got burned.
No I’m wondering if adding the dried egg whites is creating no bottoms but fuller inside? Maybe using macron mats and adding dried egg whites? I just cant seem to figure it out. Any suggestions, your thoughts?
This recipe is great! How would I make chocolate macarons using this?
Thanks!
Hello! I’ve recently began using this recipe and my macarons come out perfect, however they are really crunchy and hard! They don’t soften up when I mature them in the fridge and remain crunchy throughout. How to do i solve this issue?
Hi! Thank you for trying the recipe! It sounds like the macaron shells are either overbaked, or sit out for too long before filling. I bake mine for 12-13 minutes max. Also be sure to store them in an airtight sealed container until they’re filled and while maturing. Hope this helps! x