How To Make Italian Macarons: Step By Step With Photos

Join us for an easy Italian macaron recipe with step-by-step instructions and photos!

We’re sharing a foolproof recipe that makes perfect macarons every time. 

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These magical cookies are firm and shiny on the outside yet billowy soft on the inside.  Filled with chocolate or raspberry filling, they are the perfect sandwich cookie!

Elegant, sophisticated, and challenging to make, these impressive cookies sell for a premium price in bakeries.  

We are breaking down the recipe in simple steps here so you can bake these unique cookies at home.

After lots of research and practice, we’ve adapted this simple macaron recipe and are sharing it with clear directions, tips, and photos of each step.

Consider this your complete guide to baking Italian macarons! 

This post contains affiliate links.  If you click through and make a purchase, I may make a small commission at no extra cost to you.

What Is A Macaron?

A macaron is a meringue-based sandwich cookie with two firm shells and a decadent ganache or buttercream filling.  The slightly firm cookie top gives way to a chewy meringue, and a creamy buttercream filling is sandwiched beneath.

Macarons date back to the 16th century. Today, they are enjoyed worldwide. 

They are a fluffy, airy confection that can be easily spun into a variety of flavors: pistachio, chocolate chip, raspberry, coffee, and dark chocolate, to name a few.

French Macarons Vs Italian 

The difference between French and Italian macaroons lies in the meringue.

With the Italian meringue method, the sugar is heated at a high temperature before being whisked into the egg whites.  The result is a sturdy shell and smoother cookie top. 

Italian macarons are more challenging to make than the French method. However, the results are more consistent.  

The Italian method yields a slightly sweeter cookie and shell that is somewhat crispier than their French cousins. 

Try my famous snickerdoodle cookie recipe here!

Tips

There are lots of little tips that can make a huge difference in your cookies:

• The secret to excellent cookies is in the macaron batter: over-mixing and under-mixing can cause problems. The goal is to remove some of the air bubbles while retaining a smooth stream of batter. The batter will flow from the spatula without breaking, you can hold up the spatula and use the batter to write a “figure 8” with it when ready.
• Mix the batter thoroughly and keep a close eye on the texture. You may need to mix longer than you think to get that “figure 8” to form. Make sure to stop mixing as soon as the batter can hold a figure 8. 
• The secret to these cookies is precision: treat each step like a little recipe.  
• Watch the sugar carefully as it cooks and remove it from the heat as soon as it reaches its peak temperature.   
• When making macarons, always go slowly and carefully read each instruction, especially if this is your first time baking them. 
• Make your filling first. This will give your filling time to set up, and it will be all ready to go when it’s time to put together the cookies.
• Optional:  Some people find it’s beneficial to age your egg whites. Separate your egg whites and cool them in the fridge for a day prior to starting your recipe.  This trick can help achieve a more stable meringue. 

Equipment

Specific equipment is needed to make these fancy cookies.  You will need:

• Kitchen scale:  Measuring the ingredients in grams instead of standard measuring cups keeps this recipe precise and results in consistent cookies.
• Candy thermometer: An instant-read thermometer is needed to take the temperature of the boiling sugar: an essential step
• Large piping bag + 1.5-inch tips
• Heatproof spatula: for mixing the boiling sugar.
• Food Processor: This tool is optional, but giving your almond flour and sugar a whiz through the food processor will result in cookies with smoother tops
• Baking sheet
• Parchment paper: Use a high quality brand
• Medium to large mixing bowl for combining ingredients
• Handheld mixer or stand mixer with whisk attachment

Ingredients

Macarons:

• 150 grams of blanched finely ground almond flour
• 150 grams of confectioner’s sugar
• 1/8 teaspoon salt
• 113 grams egg whites (divided into 75 grams + 38)
• 1/8 teaspoon cream of tartar
• 60 grams water
• 3-5 drops food coloring (gel based)

Filling:

• 10 tablespoons butter, softened (room temperature)
• 1 1/4 cup confectioners sugar
• 1 tablespoon milk
• 1/2 cup frozen raspberries OR 5-6 drops of raspberry flavoring (to taste)
• 1/2 tsp vanilla
• 1/4 tsp salt

How To Make Raspberry Filling

This recipe uses raspberry filling, but you can easily substitute chocolate ganache, pistachios, or vanilla flavor.  You can substitute 5-6 drops of raspberry flavoring (or to taste) for fresh raspberry juice, if desired.

Using a handheld mixer, blend the butter and sugar in a small bowl. Once fully combined, add the milk and vanilla, scraping down the sides of the bowl. 

Heat the raspberries in the microwave, mash them with a fork, and strain the seeds through a fine mesh strainer. Pour one teaspoon of the juice into the filling mixture. (You can add more juice, if desired, for a stronger flavor.)  

​Mix well for about 30 seconds or until all ingredients are incorporated.  

Cover and chill the filling in the fridge until ready to use.

Macarons aren’t hard to make, but the method is precise. Unlike chocolate chip cookies, you can’t toss all the ingredients in the bowl and expect great results. Precision in weighing, patience in developing the batter, and a thoughtful approach will give you the best results.

Preparation For Macarons

Here are a few things you need to do before starting your macarons:

Make Templates: Cut a piece of parchment paper to fit a baking sheet, then trace 30 circle shapes 1.5 inches wide. We used the top of a small mason jar, but you could also use a cookie cutter or biscuit cutter.  

Turn the parchment paper over on top of a baking sheet (otherwise, the pencil mark will rub off onto the cookie shells).  

These templates are the best way to make cookies that are all the same size, especially when you are new to piping. You can purchase a Silpat mat like this one instead.

Clean Utensils: Wipe down the bowl and whisk with white vinegar to remove any fat residue from previous recipes.  Remember, you do not want any fat in the recipe. 

How To Make Italian Macarons: Step By Step With Photos

Step 1: Sift Almond Flour, Sugar + Salt Together

Sift together 150 grams of almond flour, 150 grams of confectioners’ sugar, and 1/8 tsp salt using a fine mesh strainer. Remove any excess flour or sugar that does not go through the strainer.

There can be quite a bit of almond flour that does not go through the strainer. You can toss it out!

If you have a food processor, run the mixture through it for about 15 seconds. Do not overprocess the mix, or the almond flour can become gummy.

Step 2: Whisk Eggg Whites + Cream Of Tartar

Add 75 grams of egg whites and 1/8 teaspoon cream of tartar into the bowl of a stand mixer.  Using the whisk attachment, turn the mixer on medium to high speed and beat until soft peaks form.  

What is a soft peak?  A soft peak should curve slightly like a parrot’s beak and hold it’s shape, like in this picture. 

Set the mixer to low speed and let it mix while you make the sugar water. 

Set aside the remaining egg whites. There should be 37 grams of remaining egg whites, which you will pour into the batter later. 

Step 3: Boil Water + Sugar Together

Add 60 grams water and 150 grams sugar to a small saucepan and bring to medium heat. Cook without stirring until the sugar dissolves completely.

Then, stir regularly with a heat-proof spatula, using your thermometer to check the temperature of the mixture. Cook until the hot sugar syrup reaches 245 degrees. This should take about 5 minutes.

Remove from the heat as soon as the mixture reaches temperature. 

Step 4:  Add Sugar Mixture to Egg Whites (To Make Meringue)

Now, you will make the meringue by pouring the hot sugar mixture into the whipped egg whites. 

Working quickly but carefully, remove the pan from the heat, turn the mixer back to medium speed, and pour the hot syrup into the egg whites in a steady stream.  Pour the sugar mixture down the side of the bowl, careful not to hit the whisk. 

Add 4-6 drops of gel food coloring and increase the whisk speed to medium-high. Allow the mixture to whip for 3-4 minutes or until stiff peaks barely form.  

When finished mixing, the peak tip should bend off center ever so slightly that it will look like a bird beak. Do not overmix. 

Step 5: Add Meringue + Remaining Egg Whites To Almond Mixture

Now, add the remaining egg white and the meringue to the almond mixture.

Now, gently fold the mixture together.  Then, start to stir the batter by making a j motion with your spatula, hitting the sides of the bowl as you go.

Scrape down the side of the bowl frequently.  Keep mixing until the batter starts to loosen up and flows down from the spatula in a smooth stream. 

The batter is done when it flows in a steady ribbon from the end of the spatula.

Here’s how to test it: Make a “figure 8” with batter dripping from the end of the spatula.  The batter should flow from the end of the spatula like a smooth ribbon and make a figure 8 shape without breaking.  

If the batter breaks while making the figure 8, keep stirring.  If not, you are ready to go.  Do not stir any further!

Step 6: Pipe Batter Onto Baking Sheets, Rap, Let Dry

Insert the 1/2-inch tip into the pastry bag, then fill the bag with batter. Pipe the macaron batter onto the prepared baking sheet.

Hold the pastry bag perpendicular to the sheet; we have found that going straight up and down is best. Fill in each pre-lined circle.

Gently let the batter flow from the pipe, then slightly flick the tip upwards to stop the flow of the batter.

Getting perfectly round macarons does take practice!   The more macarons you make, the easier it gets. 

Next, tap the entire baking sheet on the top of the counter 5-6 times.  This will release air bubbles from the batter. 

Let the macaroons air dry on the pan until the tops are completely dry and can be touched without making an indent, about 15-30 minutes.

While the macaroons are resting, preheat the oven to 325 degrees.

Step 7:  Bake

Place macarons into the hot oven, one sheet at a time, and bake for 12-13 minutes. 

Oven temperatures can vary– test by baking 1-3 macarons to see how long your oven takes to bake.

Testing For Doneness: 

Macarons are done when they can be removed from parchment paper without sticking, when the cookie has a slightly firm top that doesn’t wiggle when touched, and when they have developed feet (a small ridge on the bottom of the macaron). 

Let shells cool on the pan for 10-15 minutes before transferring to a wire rack. 

If the shells stick to the paper, place the pan into the freezer for 15 minutes.  This will help the macarons to peel right off. 

Step 8:  Fill

Add your filling to the pastry bag with a 1/2-inch round tip, then fill one side of the shell with 1-2 teaspoons of filling.

Place the other shell on top and gently squeeze the two sides of the shell together until the filling reaches the edges. 

To improve the flavor of the macarons, you can put them on a plate or baking sheet, wrap them with saran wrap, and refrigerate for 24 hours. The top cookie will absorb the flavor of the filling, resulting in a flavorful, chewy cookie you will love!

​Storage

Macarons are unique because they get better with age!  Place the cookies in an airtight container and refrigerate for up to one week. 

They also freeze well. Layer the cookies between parchment paper to prevent sticking. Freeze for up to two months before consuming.

Notes

• Use only finely ground almond flour for this recipe: we are using Bob’s Redmill. 
• Gel food coloring works best.
• Make sure to carefully separate the egg yolks from the whites, as there can be NO FAT in this recipe.