For the first time, I’m going to share a macaron recipe.
It’s been about 2 years since I’ve been able to create good macarons but it hasn’t always been that way.
I rarely use this recipe as I prefer french meringue macarons.
To explain quickly, french meringue macarons are made with egg white whisked with a small amount of sugar to obtain a light but stiff base to then incorporate some icing sugar and ground almonds.
The italian meringue macarons are made by mixing half of the egg white (non whisked) with icing sugar and ground almonds and whisking the other half of the egg whites with hot sugar syrup to make a very stiff, heavy meringue which is then mixed with the almond paste.
Both recipes contain roughly the same amount of ingredients, only the actual method is different.
They also look and taste slightly different: The italian one looks matt and very rounded, with a small “foot” and is fragile and cakey.
The french one looks shiny, with a large foot. They have a slight crunch on the outside and should be chewy inside.
If you’re not a macaron crazy like I am, you may not tell the difference between the two but to me, this is important business.
Here is the recipe and some tips to creating the italian version to perfection.
For about 50 macarons, you’ll need:
– 200g of icing sugar
– 200g of ground almonds
– 2 x 80g of egg whites (4 large egg whites)
– 200g of sugar
– 80ml of water
– food colouring
First, you’ll need to grind the icing sugar and ground almonds together until you get a very thin powder, this will ensure your shells are smooth.
You can do it in a food processor but the almonds will certainly not be fine enough. I use a coffee grinder and it’s perfect. Sieve the powder that you get from doing this.
Heat the sugar and water together and let it reach 110°C.
For this step, it’s highly recommended to use a candy thermometer. If you don’t have one, count 4 minutes from boiling and you should get it right.
Just before your sugar reaches 110°C, start whisking half of your egg whites. Don’t whisk the egg whites until they’re firm otherwise the hot syrup will break them.
Add the sugar syrup, still whisking. Keep going until the meringue is cool.
I recommend using a kitchen robot because it will take a while to cool down.
Meanwhile, add the other half of the egg whites to your powders (almonds & icing sugar) and mix until you get a thick paste. You can colour the mix right now with the colour of your choice.
Always go darker than the shade you want as the meringure will lighten it up a lot.
I recommend using powder colours as they are much stronger than paste or liquid colours. The alternative is to add your colour to the meringue instead.
Fold a bit of the meringue into the almond paste to loosen it up a bit and then fold in the rest of the meringue.
This stage is the trickiest one: when to stop folding. You may have to fold the mixture for a while before getting the perfect consistency. You don’t want an under-mixed batter as it will form peaks and look rough and you don’t want an over-mixed batter as it will be impossible to pipe and never hold it’s shape as a circle.