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–+ servings

Italian Macaron Recipe With Photos

This step by step macaron recipe will show you exactly how to make macarons. This fool proof recipe is a little complicated, so take your time and read each step fully before beginning.
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Cook Time 12 minutes
Course Dessert
Cuisine Italian
Servings 24 macarons

Ingredients
  

Macaron Shells

  • 150 grams blanched almond flour finely ground
  • 150 grams confectioner's sugar
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar
  • 60 grams water
  • 150 grams granulated sugar
  • 113 grams egg whites divided
  • 4-5 drops gel food coloring

Filling

  • 10 tbsp butter, softened (room temperature)
  • 1 tbsp milk add more if needed for consistency
  • 1 1/4 cup confectioner's sugar
  • 1/2 tsp vanilla
  • 1/4 tsp salt (just a pinch)
  • 1/2 cup frozen raspberries, strained 4-5 drops raspberry flavoring

Instructions
 

How To Make The Filling

  • Make the filling first: Blend butter and sugar with handheld mixer in a medium bowl. Add the milk and vanilla, scraping down the sides of the bowl as you go.
  • Heat the raspberries in microwave, mash them, and strain the seeds through a fine mesh strainer. Add one teaspoon of juice to filling. Or, use raspberry flavoring, add 4-5 drops.
  • Cover and set the filling in the fridge to chill.

Macaron Preparation

  • Make Templates: Cut a piece of parchment paper to fit a baking sheet, and trace 30 circles that are 1.5 inch wide onto the paper. We are using the top of a small mason jar, but you could also use a biscuit cutter.  Flip the paper over on top of baking sheets. Wipe down utensils with vinegar to remove any excess fat. (Optional)

Make Macaron Shells

  • Using a fine mesh strainer and large bowl, sift together 150 grams of almond flour, 150 grams of confectioners' sugar, and 1/8 tsp salt. Toss any large chunks that will not strain.
  • Optional: Run the dry ingredients through a food processor for 15 seconds for an even finer batter. Do not overmix!
  • Add 75 grams of egg whites and 1/8 teaspoon cream of tartar into the bowl of a stand mixer.  Use the whisk attachment and turn the mixer on medium to high speed and beat until soft peaks form.  Set the mixer to low and continue on to make sugar syrup.
  • Add 60 grams water and 150 grams sugar to a small saucepan and bring to medium heat. Cook until the sugar dissolves completely.Then, stir regularly with a heat-proof spatula, and use the thermometer to check the temperature. Cook until the hot sugar syrup reaches 245 degrees, which will take around 5 minutes.
  • Make meringue: Quickly 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 along the edge of the mixer bowl.  Add 4-6 drops of gel food coloring. Increase speed to medium high and let the mixture whip for 3-4 minutes or until stiff peaks barely form.  When done mixing he peak tip should bend off at 2 o clock so that it will look like a bird beak. See photos for reference!
  • Now, add the remaining egg white and the meringue to the almond mixture, gently folding together to start. Stir the batter by making a "J" motion with your spatula, hit the sides slightly as you go. Be a bit vigorous, this helps remove air pockets. Scrape down the sides as you go. The batter is done when it flows of the end of the spatula in a ribbon, and you can hold up the spatula and draw a figure 8 with the batter, without the batter breaking.
  • Insert the 1/2-inch tip into the pastry bag and fill up the bag with batter. 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. Let the filling flow gently, then flick the tip upward to stop the flow of batter.
  • Rap the tray against the counter top 5-6 times to release air bubbles.
  • Let the macarons air dry until they are smooth to the touch, about 15-30 minutes. You should be able to touch them without leaving a mark.
    Preheat oven to 325 degrees.
  • Place macarons into the hot oven, one sheet at a time, and bake for 12-13 minutes.  See notes above on how to test for doneness.
  • Let the macarons cool on the tray for 15 minutes, then transfer to a wire rack. If the shells don't peel up easily, stick the whole tray in the freezer for 10 minutes.
  • When shells are cool, add 1-2 tsp filling to one side of the shell. Gently press on the top shell and squeeze the filling to the edges.
  • For best flavor, refrigerate for 24 hours before consuming (though I don't blame you for diving in earlier!).

Notes

    •  Over-mixing and under-mixing can cause problems with macaron batter.  When done, the batter will flow from the spatula without breaking, you can write a "figure 8" with it (see photos).
    • Mix the batter very well but keep an eye on the texture. You may need to mix longer than expected before you are able to make the "figure 8". 
    • Start by making the filling first, then chill it in the fridge until shells are ready.
    • Watch the sugar carefully when cooking and remove it from heat as soon as it reaches its 225 degrees F. 
    • Slowly and carefully read each instruction, and go slow.  Macarons are a process and they take time to learn
    • Optional:  Chill egg whites for a day or so prior to making macaroons to improve texture.
    • Wipe down whisk, bowl and other cooking instruments with vinegar prior to using.  This will remove any fat residue. 
    • Carefully separate egg whites from yolks, making sure to remove all the yolk.
Tried this recipe?Let us know how it was!