Italian Macarons Recipe

Ingredients

• 140 g (5 oz)ground almonds, at room temperature
• 140 g (5 oz)icing sugar
• 100 g (3½ oz), divided equallyegg whites, at room temperature
• 100 g (3½ oz)granulated white sugar
• 40 g (1½ oz)water
• 225 g (1½ cups)dried figs, roughly chopped
• 50 g (7 teaspoons)honey
• 100 g (⅔ cup)70% semi-sweet dark chocolate, chopped
• 4 teaspoonsbrandy
• 57 g (¼ cup or ½ stick), chopped and softenedunsalted butter
• A pinchsalt

Instructions

1. 1

   Prepare the trays

   Line two baking sheets with parchment paper, not wax paper. Each should be large enough to hold 30 shells measuring 4 cm (1½ inches) across.

2. 2

   Grind the almonds

   Mix the ground almonds and icing sugar in a bowl. Process the mixture until very fine, working in batches if needed. Sift it into a large bowl, returning any larger almond pieces to the processor to grind again.

3. 3

   Make almond paste

   Add half of the egg whites to the almond mixture and mix thoroughly. If using colouring or flavouring, add it now, then set the mixture aside.

4. 4

   Whip the whites

   In a scrupulously clean bowl, free of oil and egg yolk, beat the remaining egg whites to stiff peaks.

5. 5

   Cook the syrup

   Meanwhile, combine the granulated sugar and water in a small, heavy-based saucepan. Heat over medium-low without stirring until the syrup reaches 118°C (244°F).

6. 6

   Make Italian meringue

   Whisk the egg whites on low speed while slowly pouring in the hot syrup down the inside edge of the bowl to avoid splashing. Some syrup may harden on the bowl; leave it there. Whisk on high speed until cool, about 3 minutes, adding colouring about 1 minute before the end if desired. The meringue should be firm, shiny and thick, with a marshmallow-like texture.

7. 7

   Fold the batter

   Scrape the meringue onto the almond mixture. Fold and press the batter against the bowl with a rubber or silicone spatula, turning the bowl a quarter turn with each fold. Scrape the bottom thoroughly and continue until the batter is uniform and falls from the spatula in a thick ribbon.

8. 8

   Pipe the shells

   Fit a piping bag with a plain round tip measuring 7–9 mm (size #10–#12), and fill it in two batches so it is not overfilled. Pipe 60 equally sized rounds, about 4 cm (1½ inches) across, in staggered rows on the prepared sheets. Hold the bag upright with the tip just above the sheet; pipe without lifting or swirling, then flick sideways to break the stream.

9. 9

   Rest the shells

   Tap each baking sheet firmly on the worktop several times to release air bubbles. Gently press down any raised tips with a damp fingertip. Leave the shells at room temperature for at least 20 minutes, until a slight skin forms and they are only just tacky to touch.

10. 10

    Bake and cool

    Meanwhile, preheat the oven to 150°C (300°F). Bake one sheet at a time in the centre of the oven for 18 minutes, turning it halfway through. Remove the parchment, with the shells still on it, from the tray and place it on a cooling rack for at least 30 minutes, until the shells are completely cool. Carefully peel them from the parchment. If not filling straight away, store the shells in an airtight container at room temperature, with parchment between layers.

11. 11

    Prepare the figs

    Cover the figs with boiling water in a bowl and leave them to soak for 1 hour. Drain them, then process until smooth.

12. 12

    Caramelise the honey

    Put the honey in a small pan over medium heat and bring it to a boil, allowing it to caramelise.

13. 13

    Finish the filling

    Melt the chocolate in a bowl set over simmering water. Add the fig purée, caramelised honey and brandy, then mix well and bring the mixture to 50°C (122°F). Add the butter and blitz with a stick blender. Leave the filling to cool.

14. 14

    Fill and mature

    Pipe a generous amount of filling onto half of the shells and top with the remaining shells. Store the filled macarons in an airtight container in the fridge and leave them to mature for at least 24 hours before eating.

What are Italian macarons?

Macarons are French sandwich biscuits made from almond, sugar and egg white shells. This version uses Italian meringue: hot sugar syrup is whisked into the whites before they are folded into the almond mixture.

The syrup-cooked meringue gives the method its defining technique, while a smooth chocolate and fig filling brings fruit, caramelised honey and brandy together between the shells.

Nutrition and macros by portion

The nutrition label shows one serving as written: 121 calories, 2g protein, 17g carbs, 5g fat.

The almond shells and sugar provide much of the carbohydrate, while almonds, chocolate and butter contribute fat; the egg whites and almonds provide some protein. Serve a macaron or two alongside fresh fruit or a less sweet drink for a balanced-feeling treat.

The ingredients that matter

Almonds and icing sugar: processing and sifting them to a fine texture helps the shells bake with a smoother surface. Weigh both ingredients for accuracy.

Egg whites: divide them equally, keeping half for the almond paste and half for the meringue. Make sure the whisking bowl is completely clean and free of oil or yolk.

Getting the syrup right

Temperature: heat the sugar and water to 118°C, using a thermometer to check the syrup. The recipe says not to stir while it heats.

Pouring: add the syrup gradually while whisking on low speed, directing it down the side of the bowl. Keep whisking until the meringue is cool, firm and glossy.

Folding to the right texture

Deflate: fold and press the meringue against the bowl, turning the bowl as you work. This deliberately removes some air and combines the meringue with the almond paste.

Check: stop when the batter is uniform and flows from the spatula in a thick ribbon. A batter that has not reached this texture may not pipe into even rounds.

Piping and resting

Shape: pipe 4 cm rounds with the bag held upright and close to the parchment, then flick sideways to finish each one. Staggering the rows helps make room for the shells on the trays.

Skin: tapping the trays releases air bubbles, and resting the piped shells for at least 20 minutes lets a slight skin form. They should feel only just tacky when touched.

A soft, fruity filling

Figs: soaking the dried fruit for 1 hour softens it so it can be puréed smoothly. Drain the figs before processing.

Chocolate and honey: combine the fig purée and caramelised honey with melted chocolate, then bring the mixture to 50°C before adding the butter. The stick blender helps bring the filling together.

Serving and timing

Cooling: let the shells cool completely on the parchment before removing them, which gives them at least 30 minutes on a rack. Bake the sheets one at a time for 18 minutes, turning each halfway through.

Maturing: filled macarons need at least 24 hours in the fridge before serving. The stated total preparation time is 113 minutes, so allow additional time for this resting period.

Recipe notes & tips

• Use a scale for the ingredients, especially the divided egg whites.
• Make sure the meringue bowl and whisk are free of oil and egg yolk.
• Process the almond and icing sugar mixture in batches if your food processor is small.
• Pipe shells to a consistent 4 cm diameter so they pair up neatly.
• Bake one sheet at a time and turn it halfway through.
• Let the shells cool fully before lifting them from the parchment.

Variations

• Colour the shells: add food colouring to the almond paste or the meringue.
• Flavour the shells: add vanilla seeds, citrus zest or essence to the almond paste.
• Use a different filling: replace the fig filling with another flavour of your choice.
• Omit the brandy: leave it out for a filling without the spirit.

Common mistakes to avoid

• Coarse almond mixture: process it further and sift it, returning larger pieces to the processor.
• Greasy whisking bowl: clean the bowl thoroughly and remove any trace of oil or yolk before whipping the whites.
• Rushing the syrup: use a thermometer and stop at 118°C rather than guessing.
• Overmixing the batter: stop folding once it is uniform and flows in a thick ribbon.
• Sticky shells: allow the piped rounds to rest until a slight skin forms before baking.
• Removing shells too soon: cool them completely on the parchment before peeling them away.

How to store

Unfilled shells can be kept in an airtight container at room temperature, with parchment between layers. Once filled, store the macarons in an airtight container in the fridge and allow them to mature for at least 24 hours before eating.

Frequently asked questions