Italian Macarons

Ingredients

• 160 gfinely ground, blanched almond flour
• 160 gpowdered or confectioners' sugar
• 120 g, dividedegg whites, at room temperature
• 160 ggranulated sugar
• 40 gwater
• A pinch (¼ tsp), optionalcream of tartar
• To taste, optionalgel food colouring
• 170 gfinely chopped white chocolate or white chocolate chips
• 95 gheavy whipping cream, at room temperature

Instructions

1. 1

   Prepare the ganache

   Put the 170 g white chocolate in a medium bowl. Heat the 95 g cream in a heatproof bowl in 15-second bursts in the microwave until it just starts to bubble, about 1 minute in total; alternatively, warm it in a saucepan over medium-high heat until it bubbles and steams.

2. 2

   Mix the ganache

   Pour the hot cream over the chocolate, making sure the chocolate is submerged, and leave it for a couple of minutes. Blend with an immersion blender or stir with a spoon until smooth. Press cling film directly onto the surface and chill; allow about 4 hours for it to set, or make it up to a week ahead.

3. 3

   Combine dry ingredients

   Sift the 160 g almond flour and 160 g powdered sugar into a large bowl. Make a well in the centre, add 60 g of the egg whites and fold until combined. Cover with cling film and set aside.

4. 4

   Cook the syrup

   Put the 160 g granulated sugar and 40 g water in a saucepan over medium heat, with a sugar thermometer attached. Bring to the boil.

5. 5

   Whisk the egg whites

   As soon as the syrup begins to boil, put the remaining 60 g egg whites in the bowl of a stand mixer and whisk at medium speed. Add the cream of tartar, if using, and continue whisking until soft peaks form.

6. 6

   Make the meringue

   Keep cooking the syrup until it reaches 114°C. With the mixer running at medium speed, slowly pour the syrup between the side of the bowl and the whisk, taking care to avoid pouring it onto the whisk. Once incorporated, whisk at high speed for 6–7 minutes, until glossy stiff peaks form with a slight bend at the tip. Add gel colouring now, if using.

7. 7

   Fold the batter

   Fold the meringue into the almond mixture in two additions. Continue folding in a circular motion until thick ribbons fall from the spatula, taking care not to overmix.

8. 8

   Pipe the shells

   Transfer the batter to a piping bag fitted with a medium round tip. Pipe 3.8 cm rounds onto baking sheets lined with silicone mats, spacing them about 2.5 cm apart. Tap the trays firmly on the counter a few times, then pop any visible bubbles with a toothpick.

9. 9

   Rest and bake

   Preheat the oven to 160°C and leave the piped shells to rest for 30 minutes, until they look matte and feel dry to the touch. Bake one tray at a time on the middle rack for 16–20 minutes.

10. 10

    Cool the shells

    Take the tray out of the oven and let the shells cool completely on it. Gently lift them off the silicone mat once cool.

11. 11

    Fill the macarons

    Put the set ganache in a piping bag fitted with a large round tip; it should be thick enough to hold its shape. Pipe a generous dollop onto one shell, then gently press a second shell on top to make a sandwich.

12. 12

    Chill and serve

    If you like, drizzle the macarons with a little white chocolate and add rainbow sprinkles. Store them in an airtight container in the fridge overnight, then bring them to room temperature for about 15 minutes before serving. Keep any leftovers refrigerated.

What are Italian macarons?

Macarons are French-style sandwich biscuits made from almond flour, sugar and meringue; despite the name, this version refers to the Italian meringue method rather than an Italian origin for the finished biscuit. Hot sugar syrup is whisked into egg whites to create a firm, glossy meringue.

This recipe pairs the almond shells with white chocolate ganache. The stable meringue and the clear resting and baking cues help you handle a batter that can be sensitive to mixing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 3g protein, 24g carbs, 9g fat.

The almond flour contributes fat and some protein, while the sugar and white chocolate provide much of the carbohydrate; the chocolate and cream also contribute fat. Serve a macaron alongside fresh fruit or after a meal with a less sweet main course to balance the plate.

The almond base

Sifted flour: finely ground, blanched almond flour and powdered sugar make the smooth dry base. Sifting helps break up lumps before the egg whites are folded in.

First egg whites: folding half of the whites into the dry ingredients makes a thick paste. Keep it covered while you prepare the syrup and meringue.

A stable Italian meringue

Sugar syrup: cook the sugar and water to 114°C, and use a thermometer to check the temperature. Pour the syrup slowly between the bowl and whisk while the mixer runs, rather than onto the moving whisk.

Soft peaks first: whisk the remaining whites to soft peaks before adding syrup, then continue until the meringue is glossy and holds stiff peaks with a slight bend. Cream of tartar is optional in this recipe.

Getting the batter right

Two additions: fold the meringue into the almond paste gradually, then keep folding in a circular motion. Stop when the batter falls from the spatula in thick ribbons; batter that is too loose can spread more than intended.

Air bubbles: tap the piped trays firmly on the counter and prick bubbles that remain visible. This gives trapped air a way out before the shells bake.

Resting and baking

Dry surface: leave the piped rounds for 30 minutes, until they look matte and feel dry when touched lightly. The recipe relies on this skin forming before the trays go into the oven.

One tray at a time: bake on the middle rack at 160°C for 16–20 minutes. The recipe's cue is the stated baking time; let the shells cool fully on their tray before lifting them from the mat.

White chocolate ganache

Hot cream: pour it over the white chocolate and make sure the pieces are covered, then wait a couple of minutes before mixing. Blend or stir until smooth, and press cling film directly against the surface before chilling.

Allow time: the ganache needs about 4 hours to set and can be made up to a week ahead. It should be thick enough to hold its shape in the piping bag when you assemble the macarons.

Serving and pairing

For neat sandwiches, pipe a generous dollop of ganache onto one shell and gently press a second shell on top. The optional white chocolate drizzle and rainbow sprinkles add a decorative finish.

These sweet biscuits work well with tea or coffee, or as part of a small dessert selection. Bring them out of the fridge about 15 minutes before serving, as the recipe suggests.

Recipe notes & tips

• Have the ganache ready in advance so it has time to set before assembly.
• Bring the egg whites to room temperature before starting.
• Use a sugar thermometer to check that the syrup reaches 114°C.
• Pour the syrup slowly beside the whisk to reduce splashing.
• Stop folding when the batter falls in thick ribbons from the spatula.
• Bake one tray at a time on the middle rack.

Variations

• Change the colour: mix gel food colouring into the finished meringue before folding it into the almond mixture.
• Use another filling: replace the white chocolate ganache with a filling of your choice.
• Add a drizzle: finish the assembled macarons with a little melted white chocolate.
• Add sprinkles: scatter rainbow sprinkles over the optional white chocolate drizzle.
• Make ahead: prepare the ganache up to a week before assembling the shells.

Common mistakes to avoid

• Overcooked syrup: remove it from the heat when the thermometer reads 114°C.
• Syrup on the whisk: pour it between the bowl's edge and the whisk attachment while mixing.
• Overmixed batter: stop folding once thick ribbons fall from the spatula.
• Unpopped air bubbles: tap the trays and prick visible bubbles with a toothpick before resting.
• Shells lifted too soon: let them cool completely on the tray before removing them from the mat.
• Runny ganache: chill it until it is thick enough to hold its shape in the piping bag.

How to store

Store the assembled macarons in an airtight container in the fridge. The recipe recommends chilling them overnight and bringing them to room temperature for about 15 minutes before serving; keep leftovers refrigerated.

Frequently asked questions