Italian Meringue Macarons

Italian Meringue Macarons – I have a love/hate relationship with macarons.  Of course, they’re beautiful (and delicious), but they are also touchy to make.  Over-mix them, under-mix them, too much moisture, and your macarons are ruined.  The perfect macaron should have a smooth, shiny surface, well-developed “feet”, and a moist center. I have had several batches of traditional French meringue macarons fail on me, and each time I was mystified as to what I did wrong.  Then I discovered the Italian meringue method, and haven’t looked back since.  There is an extra step of cooking your sugar before pouring it into your egg whites, but the results are worth it.  The ones pictured here are from a batch I made for my friend’s baby shower.  She requested “pink glittery” ones, and they turned out cute.  Edible glitter isn’t quite as bad as regular glitter, as far as sticking everywhere.


As you can see from the photos, some of them still had a little bit of a bump from piping them, which means that my batter was a bit too thick and could have stood a few more folds when I was mixing them, but I would rather under-mix then over-mix,
because if you over-mix and knock out too much air and they will end up flat.
Italian Merigue Macarons - The Ok Moms

Before you start:

Make sure you have everything ready to go.  Let your eggs sit out to room temperature, weigh out your ingredients, and pre-heat your oven.  Line your baking sheets with a silicon mat or parchment paper.  I like parchment for this, because then you can draw circles on the bottom-side to make sure your macarons are the same size, but they do come off silicone a bit easier.  Read full directions first, so that you know precisely what you need to do.

Tools needed:

  • digital scale
  • 2 baking sheets
  • parchment paper/silicone mats
  • fine mesh strainer
  • digital or candy thermometer
  • Piping bag and tip


  • 150 grams almond flour
  • 150 grams powdered sugar
  • 55 grams + 55 grams egg whites (room temperature)
  • 150 grams granulated sugar
  • 50 grams water
  • gel food coloring (optional)
    1. Sift almond flour and powdered sugar into a large bowl.  Mix in 55 grams of egg whites until it forms a thick paste.  Cover with plastic wrap and set aside.
      macaron batter the ok moms
    2. Combine granulated sugar and water in a heavy bottomed pot, and stir until dissolved.  Once it is dissolved and begins to simmer, STOP stirring it.  At this point if you continue to stir, it will cause your sugar to crystallize. Cook until the sugar water reaches 244 degrees F (soft ball stage) and take off heat immediately.
    3. When the water is almost to temperature (I usually start at about 215 or so), start whipping the remaining 55 grams of egg whites at medium speed, until they reach soft peaks.  If they reach soft peaks before the sugar water hits soft ball stage, turn the speed down to low.
      Soft Peak meringue
    4. Turn mixer up to high, and slowly pour the sugar mixture down the side of the bowl, and whip until it forms stiff glossy peaks. If you are going to add color, do it at this time.
      stiff peak merigue
    5. Fold the meringue into the almond paste, 1/3 at a time.  Mix until it falls off your spatula in ribbons.  The ribbons should dissolve into the batter in about 20 seconds.
    6. Pour batter into piping bag, and pipe into small rounds (1.25″-1.5″ in diameter) and hit down on counter top once or twice to knock out some of the air bubbles, and help smooth the tops.
    7. Rest for 30-60 minutes, until the tops dry out and a skin has formed.
    8. Place macarons in oven (only bake one tray at a time) and turn heat down to 300˚. Bake for 15-18 minutes – until the tops don’t move away from the feet when nudged. Carefully transfer parchment paper to cooling racks to cool completely.
      1. Once cooled, match up shells with the closest size mate and fill with your choice of buttercream, ganache, fruit curds, or jams.
        Italian Meringue Macarons

That’s it… you’re done! Leave me a comment and let me know how they turned out.  And especially for those of you that have had trouble with the French method, let me know how you liked the method for Italian meringue macarons!



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