Italian Macarons

Learn how to make perfect Italian macarons! My step by step tutorial & detailed recipe will help you master these delicious cookies.

📝 Ingredients

• 160 g finely ground, blanched almond flour (1 2/3 cup)
• 160 g powdered or confectioners sugar (1 1/4 cups)
• 120 g egg whites, room temperature - divided (4 large egg whites)
• 160 g granulated sugar (3/4 cup + 1 Tbsp)
• 40 g water (3 Tbsp)
• a pinch cream of tartar - optional (1/4 tsp)
• gel food coloring - optional
• 170 g finely chopped white chocolate or white chocolate chips (1 cup)
• 95 g heavy whipping cream, room temperature (1/3 cup + 1 Tbsp)

👨‍🍳 Instructions

1. 1--- White Chocolate Ganache ---
2. 2I like to fill these macarons with white chocolate ganache, but you can use any type of filling you prefer! The white chocolate ganache filling needs about 4 hours to set, so I recommend making it first! It can also be made up to a week in advance. I usually make it the night before.
3. 3Place 170g of white chocolate in a medium-sized bowl and set aside.
4. 4Pour 95g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about a minute). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
5. 5Pour the heavy cream over the white chocolate. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
6. 6Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth. Press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.
7. 7--- Italian Macarons (adapted from my friend Matt Adlard's recipe) ---
8. 8Next, make the Italian macaron shells. Sift 160g almond meal and 160g powdered sugar into a large bowl.
9. 9Make a well in the center of the dry ingredients and pour in 60g of egg whites. Fold the mixture together until combined. Cover with plastic wrap and set aside.
10. 10Next, heat 160g granulated sugar and 40g water in a pot over medium heat with a candy thermometer attached to the side.
11. 11Heat over a medium heat and bring to a boil. As soon as the mixture starts to boil, pour the remaining 60g of egg whites in the bowl of a stand mixer and whisk on a medium speed.
12. 12Add in 1/4 tsp of cream of tartar to help stabilize the meringue and continue to mix at a medium speed until soft peaks form.
13. 13Continue cooking the sugar syrup until it reaches 238°F/114C°. Then slowly pour the syrup between the edge of the bowl and the whisk attachment while mixing on a medium speed. The syrup might splatter a bit around the bowl as you pour, but that's ok! Just do your best to avoid having the syrup hit the whisk attachment.
14. 14Once the syrup is fully mixed in, increase the mixing speed to a high speed and mix until glossy, stiff peaks form (this usually takes me 6-7 minutes). There should be a tiny bend in the peak of your meringue when the whisk is lifted. If you want to color your macarons, mix in the gel food coloring during this step. Then mix the meringue into the almond/powdered sugar mixture in two additions.
15. 15Once the meringue is mixed in, fold the batter in a circular motion until thick ribbons of batter run off the spatula when it is lifted. Be careful not to over-mix the batter!
16. 16Transfer batter to a large piping bag fit with a medium sized round piping tip and pipe 1 1/2-inch rounds on baking sheets lined with silpat mats, spacing them about 1 inch apart.
17. 17Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
18. 18Preheat the oven to 320°F/160°C, then let the macarons rest for 30 minutes to allow a skin to form. They should look matte and be dry to the touch once they're ready to be baked.
19. 19Bake one tray of macarons at a time on the middle rack of your oven for 16-20 minutes.
20. 20Remove from oven and let the macarons cool fully on the pan, then gently remove them from the silpat mat.
21. 21--- Assembling These Italian Macarons ---
22. 22Place the ganache in a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.
23. 23Pipe a thick dollop of white chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich.
24. 24If desired, drizzle a bit of white chocolate over the macarons and top with rainbow sprinkles.
25. 25Place the finished macarons in an airtight container and chill in the fridge overnight, then let them come to room temperature for about 15 minutes and enjoy! Store any leftover macarons in the fridge.