Italian meringue French macarons have been my go-to recipe 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 from scratch! 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’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 successful macarons in no time!

Italian Meringue method macarons

This step by step Italian meringue macaron recipe is great for beginners! 

this recipe

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 discovered that I prefer the Italian meringue method (although it takes a little longer to prep and bake), because it yields more consistent macaron results. You may discover that too.

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’ve discovered that silpat which seems to work well for baking any style of macaron, for smooth and even bottoms.

How to pipe Italian macarons

You’ll pipe Italian meringue macarons the very same way as any other macaron recipe. 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.

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!

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. 

Maturing 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 meringue French 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.

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Yield: 24

How to make Italian Meringue French Macarons

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Learn how to make delicious french macarons using the Italian Meringue method.

Recipe Adapted from Buchon Bakery.

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

• For the Italian Meringue Macaron Shells:
• 106 grams of almond flour
• 106 grams powdered sugar
• 41 grams of egg whites
• 45 grams of egg whites
• 115 grams of granulated sugar
• 79 grams of water
• dash of cream of tartar or lemon juice for stabilizing
• ¼ tsp pink gel food coloring
• For the Dark Chocolate Ganache (Dairy Free):
• 12 oz dairy free dark chocolate chopped
• 1/4 cup + 2 tbsp coconut milk

Instructions

1. For the Italian macarons:
2. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
3. Prep and measure all of the ingredients using a kitchen scale.
4. Prep a piping bag with a round piping tip. I use Wilton tip 12.
5. Line 2 baking sheets with silpat (or parchment).
6. Combine weighed almond flour & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
7. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
8. For the sugar syrup:
9. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
10. Once the thermometer's temperature reaches approximately 200 degrees F, pour the 45 grams of measured egg whites in the stand mixer and whisk on medium speed.
11. Add a drop of lemon juice or dash of cream of tartar to stabilize the egg whites, and continue whisking to soft peaks.
12. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
13. Watch the sugar syrup closely.
14. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
15. Quickly increase mixer speed to medium-hi and begin slowly pouring the sugar syrup down the side of the mixing bowl into the meringue until thoroughly combined.
16. Increase the mixing speed to high and whisk sugar and meringue together until glossy and medium peaks form and the meringue has cooled down. The meringue should be stiff enough to create a gentle loop or hook at the tip.
17. Gently transfer finished meringue into the almond/powdered sugar egg mixture in thirds, making sure that it's fully incorporated before adding the additional 3rd of meringue.
18. Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick consistent ribbons of batter run off the spatula.
19. **Be careful not to over-mix**
20. The batter should be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
21. Transfer batter to the prepped piping bag(s).
22. Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
23. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds holding the bag steadily. Continue to pipe until you've filled an entire baking sheet.
24. Tap the macarons on the counter three times to release air bubbles.
25. Pop air bubbles that might've come to the surface, using a scribe or even a toothpick.
26. Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 15 -20 minutes. Test by touching the piped rounds to make sure they're dry to touch and that no batter comes off on fingers.
27. Preheat oven to 315 degrees F.
28. Once the piped batter is dry to touch, place the macarons in the middle rack of the oven.
29. Feet will form halfway through the baking process.
30. Bake for approximately 14-15 minutes (exact baking time varies depending on oven.)
31. Remove from oven and let cool completely (15-20 minutes) before removing the shells from the silpat/parchment paper.
32. Once macarons are completely cool, gently remove from parchment paper/silpat.
33. Repeat the same steps to bake the remaining macaron batter.
34. They're ready to fill.
35. For the Ganache:
36. Place chocolate in a heatproof glass bowl over a double boiler. 
    Heat chocolate on medium low until it begins to melt.
37. Then heat coconut milk in saucepan just until simmering.
38. Slowly pour simmering coconut milk into the melting dark chocolate mixing until smooth and completely combined.
39. You can even run an emulsion blender through the chocolate to remove any lumps. 
40. Place saran directly onto the ganache and set aside to chool at room temp. Once cooled it should be a soft but spoonable texture. Then transfer to a piping bag to fill the macarons.
41. Assembly:
42. Evenly pipe rounds of ganache into the center of the bottom of each macaron shell. Top with second shell to create a sandwich.
43. Transfer the finished macarons into the fridge and let them rest at least four hours to mature. 12 hours or overnight preferred.
44. Let the macarons come to room temp for about 5-10 minutes before serving and they will be the perfect texture to enjoy!

Notes

Place macarons in an airtight container until filled. They will keep for 2-3 days in the fridge and 6 months in the freezer.

Did you make this recipe?

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Below are helpful answers to common questions bakers have when learning how to make macarons.

Italian Macaron troubleshooting/FAQs

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.

Why are my macarons hollow?

Regardless of your preferred macaron recipe you’re likely to experience hollow macarons at some point throughout your baking journey. There are multiple causes, but I find that small air pockets mostly correct when macarons are filled and maturing in the fridge. That 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.

Why are my shells cracked?

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 a skin and all the air that usually bubbles around the bottoms to form the feet, end up going out the tops of the shells instead. 

Cracked shells can also be caused by undermixed meringue, which results in wet macaron batter that doesn’t dry properly.

Cracked shells can also occur with too hot of an oven.

What causes 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.

Why are my macaron shells soft?

Poor quality meringue that’s not beaten to stiff peaks is usually the culprit. That and too much moisture, or humidity. I also find that too much food coloring can be the culprit for soft shells, or too much cocoa powder, as the oil in the cocoa interferes with rest of the ingredients.

What causes 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.

Why don’t my macarons have 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 meringue to be fully whipped for proper macaron feet to form. Also check the baking mat you’re using.

My shells are uneven or lopsided

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 or when there are hot spots in the oven. 

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 and use an oven thermometer. 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 to discover what steps works best for your process.

Ready to level up your flavors?

Now that you’ve learned the basic Italian macaron shell, try my signature Tiramisu Macarons, or Creme Brûlée Macarons next!

Good luck with your next batch of Italian Meringue macarons! I hope the step by step guide and recipe helps with your baking journey! 

I’ve also linked all my favorite items for baking macarons below.

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