Macarons Italian Meringue Method
Word on the street these are quicker to get to go with less drying time, shiner, less finnicky and just more consistent than the French Meringue method. The kicker is you need to not be scared of making sugar syrup. I got a new thermometer so I’m less scared, or really more confident that my numbers are accurate.
This is a recipe that uses sugar syrup meringue, not granulated sugar beat into whites.
212g almond flour
212g powdered sugar
82g egg whites, for almond mixture
90g egg whites, for meringue
30g sugar for meringue
236g granulated sugar, for syrup
158g water, for syrup
Gel food coloring
Flavoring
In the bowl of the food processor add the almond flour and powdered sugar. Pulse as much as you dare without getting to almond butter.
Add 82g of egg white to the almond/sugar mixture. Pulse to combine
In a small pot with a spout combine granulated sugar and water.
At the same time start to whip the remaining 90g egg whites with 30g sugar until you get soft peaks.
When the sugar syrup hits 238 degrees off the heat and go to the mixer with the meringue.
As the motor is running, quickly but carefully pour the sugar syrup in a steady stream down the side of the bowl without hitting the whisk. Once all the sugar syrup is in, turn the mixture to high and whip for 8-10 minutes. Make sure the mixture is cool to the touch.
Add the coloring now to the whites. Add any flavoring here too.
Add the meringue to the almond mixture in 3 additions.
Add the remaining flour mixture.Macronage, stirring in the J fashion. Carefully do not over mix.
Use the half bun pans, upside down, line with silicone baking sheet. Pipe the macarons. They don’t spread as much as French style macarons.
Tap the pan and pop any air bubbles with a toothpick.
Do not let rest, bake for 10-12 minutes at 350 (325 convection).
They were indeed less fussy, and look at those feets!
This recipes was revised on 8/26/23.
I love eggs. I love to cook them and eat them and I love to be social while cooking them…