I want you to take a tasty adventure with an easy dish that will elevate your overall taste – try the italian macaron recipe.
In this blog post, we will discuss the complete process of preparing the Italian macarons.
Later, we will also look at variations, pro tips to level up the taste, storage and freezing tips and much more.
What are Italian Macarons?
Italian macarons are meringue-based confections made using the Italian method, which uses hot syrup added to whipped egg whites.
This method produces a stable, glossy shell with a chewy interior and a crispy exterior.
Typically made with almond flour, these macarons can have a variety of sweet fillings like buttercream and ganache.
Why You’ll Love This Recipe
Incredible Texture: Italian macarons have a light and airy texture with a crispy shell and chewy centre, a delightful contrast that melts like magic in your mouth.
Infinite Flavor Options: The recipe lends itself to a plethora of flavors, with options from classic vanilla and chocolate to unique alternatives like matcha or lavender, an option fellow sweet tooths will love!
Beautiful Presentation: With their bold colours and gorgeous shapes, macarons are a show-stopping dessert that can add a beautiful touch to any occasion, gathering, or event.
Customizable Fillings: You can fill them with a variety of delicious fillings (sweet or savoury), from buttercream to ganache to fruit or even savoury toppings, giving you creative control over each batch!
For Any Occasion: Whether for a wedding, birthday party, or a casual tea party with friends, macarons are a flexible option that can be flavored for whatever theme or celebration appropriate!
Italian Macaron Recipe Tips
Oven Temperature: Use a thermometer to determine your oven’s heat. Set it to around 310ºF (155ºC). If you see uneven rises or cracks, try lowering it by 10°F.
Resting Time: Allow your piped macarons to sit out for 10-15 minutes which in turn forms a thin skin. This improves their rise when you put them in the oven.
Aged Egg Whites: Using aged egg whites, which you should use that have sat for at least 48 hours, makes a better meringue and reduces the issue of empty shells.
Baking Process: Put one tray in at a time in the middle of the oven. Rotate the pan around at which point, which is halfway through, to ensure even cooking.
Cooling: Let the macarons cool on the baking mat before you try to remove them. This will prevent them from breaking.
Variations
Chocolate Macarons: Rich in flavor and texture, our macarons which include cocoa powder in the shell mix provide that deep chocolate taste.
Matcha Macrons: These are filled with matcha green tea powder, which gives them an earthy taste and beautiful green colour.
They go very well with white chocolate ganache or a matcha flavoured filling, which is a great change.
Citrus Macarons: These are bright and tangy with lemon or orange peel included in the mix.
They are best enjoyed filled with lemon curd or a citrus flavored buttercream, very appropriate for spring and summer.
Pistachio Macarons: Bakers grind pistachios to replace almond flour, giving these macarons a nutty taste and green colour.
Pistachio buttercream or light cream cheese often fills them.
Raspberry Macarons: Bakers add raspberry puree or extract to create these macarons, resulting in a fruity flavour and pink shade.
Raspberry jam or buttercream fills them, creating a sweet and tart mix.
Serving Suggestions
Tea: Herbal, green, or chai teas balance out the macarons’ sweetness, making a cozy and classy combo.
Chocolate Ganache: A small bowl of chocolate ganache lets you dip your macarons, adding a fancy touch. This works great with chocolate or coffee flavours.
Fresh Berries: Strawberries, raspberries, or blueberries provide a crisp and tangy contrast, boosting the taste of fruit-flavoured macarons.
Soft Cheeses: Cream cheese or mascarpone on the side adds a rich, creamy touch that goes well with the sweetness of the macarons.
Roasted Nuts: Almonds, pistachios, or hazelnuts give a crunchy feel and nutty taste that matches many types of macarons.
Storing and Freezing
Storing
- Put the Italian macarons in an air-tight container.
- You can store it in the refrigerator for up to 7 days.
Freezing
Unfilled Shells:
- They can be frozen for up to 2 months.
- You can store them in an airtight container, and don’t require thawing before filling.
Filled Macarons:
- It is better to freeze it after allowing it to sit in the refrigerator for up to 24 hours.
- You can put it in the freezer for up to 2 months.
- Too wet filing can make them soggy, so avoid them.
Conclusion
In conclusion, making the Italian macaron recipe helps you get creative and explore a variety of delicious flavours.
They not just offer great visually appealing look but also act as a nice addition to fancy pasties, events etc.
So why don’t you give the Italian macarons a try? Grab your ingredients and start enjoying the process.
Don’t forget to share your experience in the comments below.
Read More:- Honey Chicken Biscuits
Italian Macaron Recipe
Ingredients
- For the Macaron Shells:
- 1 cup 100g almond flour
- 1 3/4 cups 200g powdered sugar
- 1/2 cup 120ml water
- 1 cup 200g granulated sugar
- 4 large egg whites at room temperature
- A pinch of salt
- Food coloring optional
- For the Filling:
- 1 cup 240ml heavy cream
- 8 oz 225g chocolate (dark, milk, or white, depending on your preference)
- 2 tablespoons unsalted butter optional, for added richness
Instructions
- Set the oven to 150 C (300 F) and prepare two baking trays by covering them with parchment paper or silicone mats.
- If you want all your macaron shells to be the same size, you could utilize some kind of template.
- In a small saucepan mix together water and sugar. Cook it on medium heat for the sugar to dissolve and it reaches 240°F (115°C) soft ball stage.
- While the syrup is heating up begin whipping the egg whites alongside a small pinch of salt in a stand mixer on medium speed until soft peaks form.
- At the temperature you’ve selected for the sugar syrup, don’t forget to pour the sugar syrup on to the egg whites while they are whisking on medium speed.
- Keep mixing the meringue until it becomes glossy with stiff peaks around 5 to 7 minutes.
- Combine both the almond flour and powdered sugar into a single bowl and sift them together to eliminate any clumps.
- The meringue should be the centerpiece of the stand mixer, manually replacing the paddle attachment where it will be folded into the almond flour mixture in three stages without deflating the meringue.
- The meringue and flour combination should result in a batter consistent enough to resemble lava. This is also the moment when food coloring can be added along with the other ingredients.
- With a round tip attached to a piping bag, spread the batter into 1.5 inch circles onto the lined baking sheets, ensuring there’s enough space for each macaron.
- Gently tap the baking sheets on the counter to remove any air bubbles.
- Let your macarons sit at room temp for 30 to 60 min or until a skin forms.
- They should not be sticky to the touch. Bake in the preheated oven for 15 to 20 min until the shells are firm and easy to lift from the parchment.
- Also rotate the sheet pans half way through the bake time for even cooking. Once out of the oven, let the macarons cool on the sheets fully before removing.
- While the macarons are cooling down, prepare the filling. In a saucepan heat the heavy cream on low to medium heat until it comes to a simmer.
- Pour cream into a bowl containing chocolate pieces. Let it rest for some time before stirring until smooth. If a richer flavor is desired, the butter can be added.
- Allow for the ganache to cool and thicken for storage. Match the macaron halves by diameter. Pipe a dosed amount of filling on the bottom flat side of one half, closing it with another half. Gently hold the outer part of the shell and press.
- This allows the filling to reach the edges. While it’s possible to enjoy the macarons at this point, they are best sealed in an air-tight container for 24 hours. While they can be served immediately, when they’re best left sealed.
- Allow the macarons to come to room temperature prior to serving.
