Finely ground almond flour and a stable sugar syrup combine to create Italian meringue macarons that offer that signature delicate, crisp shell and a soft, chewy center. Mastering this technique relies on a precise sugar temperature and a steady hand during the macaronage process, resulting in a professional-grade finish that looks as good as it tastes.

While the process requires patience, the effort is rewarded with a sophisticated treat that gains its ideal texture after resting overnight. Allowing the flavors to mellow and the moisture to redistribute ensures each bite provides the consistent, melt-in-the-mouth experience expected from a high-quality confection.

These elegant pastries are ideal for tea time, gifting, or whenever you want to practice your pastry skills. Because they hold up well, they are a practical choice for making ahead, provided they have enough time to develop that essential smooth surface before heading into the oven.

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Mastering Italian meringue macarons requires precision and patience, but once you conquer the delicate structure of the shells, you unlock a world of sophisticated confectionery. If you are looking to expand your repertoire with other elegant techniques, start with a light fresh mahi crudo to sharpen your knife skills and appreciation for clean, balanced ingredients. For those who enjoy bringing Italian-inspired flavors into everyday meals, these savory margherita-style omelettes offer a quick, satisfying way to incorporate traditional Mediterranean staples into your breakfast or lunch routine.

Key Ingredients

Almond flour: Provides the essential nutty base and characteristic texture for the macaron shells.
Powdered sugar: Combines with almond flour to create the smooth, dry structure of the shells.
Egg whites: Whipped into a stable meringue to provide lift and the signature macaron rise.
Granulated sugar: Cooked into a syrup to stabilize the Italian meringue for a refined texture.
Water: Used to dissolve the sugar and create the hot syrup for the Italian meringue.

Elevated Mediterranean-Inspired Sweets and Savories

Macadamia meringue rocky road is a perfect follow-up if you have leftover meringue or simply crave a crunchier texture in your desserts.
If you want to move from sweet confections to hearty dinners, these traditional stuffed eggplants showcase the depth of Italian vegetable-forward cooking.
Our zesty feta and artichoke dip makes a fantastic contrast to delicate macarons, providing a bold, savory appetizer for your next gathering.

Italian Meringue Macarons

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Ingredients

150g almond flour @werconboerdery150g powdered sugar110g egg whites, room temperature, divided equally in 2 bowls140g sugar40g water

Directions

For extra smooth macaron shells, food process and sift your almond meal and icing sugar a few times before you begin with the recipe.Add in 1 part (55g) of the egg whites, and mix until a paste forms. You can add in food coloring at this point if you are adding.Place the water then the sugar into a small sauce pan. If using water soluble food coloring, you can add it now. Bring the sugar to 118C.When the sugar begins to boil, begin whipping the other half of the egg whites on low or medium low speed.When the sugar reaches 118C, take it off the heat. When the bubbles disappear, turn your mixer with the egg whites to high speed and slowly pour in the sugar. Pour against the side of your bowl, and stream in at a steady pace.Continue whipping on high or medium high speed until the meringue is stiff and has cooled to room temperature.Fold 1/3 or 1/4 of the meringue into the almond mixture. After that has been combined, continue adding in more meringue.Once everything is added in, finish the macaronage process by scraping the sides of the bowl and folding the batter over onto itself until it reaches the “ribbon’ stage.The batter should flow off your spatula like a ribbon back into the bowl-it should not be thick and sticking to your spatula ina clump, and it shouldn’t be too runny.Use a piping bag and piping tip (i like 803-806) to pipe the batter onto your tray. I use a silpat, though you can use parchment paper too.Rest the macarons on your counter until a skin forms. For me it takes about 20-25 minutes, thought it might be anywhere from 15 minutes to nearly an hour (If your macarons don’t have a skin after an hour, something is probably wrong)Bake the macarons at 150C for about 15 to 18 minutes. Cool completely on the tray before removing the shells, matching them in pairs, and filling the macarons. Macarons are best served the next day. The flavours blend and soften the shells ever so slightly giving it the perfect texture.

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