There are two distinct methods for making macarons. I’ve always used the French method but after my recent failures I thought it was a good time to try something new. I was very pleased with this recipe and think the Italian meringue method is much more forgiving than the French method. The Italian meringue is glossy and shiny and doesn’t seem to be as sensitive to deflating. Making a sugar syrup is a little more time consuming but not at all difficult.
Age your egg whites overnight at room temperature. Make sure the almond meal is also at room temperature. Sift the almond meal several times then sift again with the confectioners’ sugar.
Once the almond meal and confectioners’ sugar are sifted together, make a well in the center and pour in the egg whites.
Fold gently until you have a stiff paste like batter.
Add the gel food color if using. You can fold it in now or after the next step (see instructions below). Set the batter aside while making the meringue.
The meringue should be smooth and shiny but hold a stiff peak.
Gently fold the meringue into the batter in stages.
Pipe the cookies on parchment lined baking sheets. To achieve the heart shape pipe the batter into a “V” shape.
This is macaron happiness. A nice solid bottom, a good rise with a foot along the bottom and no cracked tops or hollow middles! Yeah!
If you use a template when pipping, you will have more consistent sized cookies making it easy to match them up before filling.
Drizzled with a little white chocolate and filled with a fresh raspberry buttercream, these macarons are ready for gifting!
Attention husbands, boyfriends and suitors … you don’t have time to waste! Valentine’s Day is coming and you need to start making a plan. We love chocolate, and chocolate covered strawberries and other pretty foods. So unless you’re a baker, florist or jeweler, you need to seek assistance, preferably from a professional. (This has been a public service announcement – you’re welcome ladies!)
Don’t forget to PIN to your favorite cookie board!
Raspberry Macarons - The Italian Method
Prep Time
1 hr
Cook Time
20 mins
Total Time
20 mins
Dazzle your valentine with these homemade macarons with fresh raspberry buttercream
Course: Cookies, Desserts
Servings: 60 filled cookies
Ingredients
For the batter:
- 300 grams almond meal, sift twice
- 300 grams powdered sugar, sifted
- 110 grams egg whites, aged overnight
For the meringue:
- 300 grams granulated sugar
- 75 grams water
- 110 grams egg whites, aged overnight
Extras:
- gel food color red
- 4 ounces white chocolate for drizzling
- heart shaped candies for decorating if desired
For the raspberry buttercream:
- 6 tablespoons unsalted butter, room temperature
- 2 ounces cream cheese, room temperature
- 1 cup fresh raspberries, pureed and strained
- 1 tablespoon Chambord raspberry liqueur optional
- a few drops of vanilla extract
- 4 cups powdered sugar, sifted (more or less as needed for desired consistency)
Instructions
- Prepare 4 sheets of parchment paper and at least two baking sheets. To ensure consistent sized cookies, trace a cookie cutter on the parchment paper as a template then turn it over before pipping. Prepare a pasty bag fitted with a large round tip. Set aside.
- In a large mixing bowl sift together the almond meal and confectioners’ sugar. Make a well in the center and add 110 grams of egg whites. Fold the mixture with a spatula until it becomes a thick, paste-like batter.
- Place the remaining 100 grams of egg whites in the large mixing bowl of a stand mixer fitted with the whisk attachment. Set aside.
- In a small saucepan combine the granulated sugar and water. Stir until the sugar is dissolved. Attach a candy thermometer to the pan and heat to 225 degrees. Once the syrup reaches 225 degrees, turn on the stand mixer and beat the egg whites on high. Continue to beat the whites while cooking the syrup until it reaches 239 degrees. You want the meringue to be at soft peak stage so if it reaches that stage before the syrup reaches 239 degrees, turn the mixer down to low. When the syrup hits 239 degrees remove it from the heat and slowly pour it into the egg whites while the mixer is running. Try to stream the syrup directly into the whites close to the side of the bowl so it won’t cool too quickly. Whip on high for a minute then reduce the speed to low and continue beating until the bowl has cooled slightly and glossy stiff peaks have formed.
- Add about half the meringue to the batter, gently folding until combined and smooth. Gradually add the remaining meringue, and food color if using, and fold until the batter is smooth. To test consistency, pick up the spatula and if the batter ribbons back into the bowl, it is ready. It should be like lava blending back into itself after about a minute.
- Preheat oven to 300 degrees.
- Fill pastry bags with the macaron batter. Pipe the batter into a V shape if making hearts. It may take a few times to get the hang of it, but keep at it. Once the first sheet is filled, rap the pan on the counter a few times to rupture any air bubbles trapped in the cookie. Rotate the pan and rap again. Set the baking sheet filled with heart shaped cookies aside to allow a shell to form. This will take about 20-30 sitting out at room temperature. Pipe another sheet of cookies and repeat until the batter is gone.
- Bake for about 18 – 20 minutes for until you can lift the cookie off the parchment coming away clean. If the top separate from the bottom, they are not ready.
- Remove the entire sheet of parchment paper with cookies intact to a wire rack to cool. Once completely cool, remove the macarons from the parchment and fill as desired.
- To prepare the buttercream, blend the butter and cream cheese together until smooth. Add the vanilla, raspberry puree, Chambord if using, and about 2 cups of the confectioners’ sugar. Blend until smooth. Add the remaining confectioners’ sugar until you reach the desired consistency for the filling. It does not have to be as thick as cake icing as it will harden once refrigerated. Pipe mounds of buttercream on once cookie, top with a matching macaron and twist a little to spread the filling.
- Refrigerate macarons for 24-48 hours before serving for the best flavor. Allow them to rest at room temperature about an hour before serving.
- Makes 60 filled macarons, or about 120 individual shells.
- (Shell recipe adapted from The Baker Chick)
What I’ve learned about making macarons:
Tools that really help:
- A good quality scale (I have a Cuisinart – love it)
- Large pastry bags
- Large round tip for pipping
- parchment paper
- several baking sheets
- fine mesh sieve for sifting
- Gel food color
- A stand mixer with whisk attachment
- Candy thermometer if making the Italian method
Other tips:
- I always age my egg whites overnight. No need to refrigerate, just prepare the egg whites ensuring there is no yolk mixed in and cover loosely.
- Double or triple sifting the almond meal makes for a smoother shell.
- If you store the almond meal in the refrigerator, take it out the night before so it will be room temperature.
- Whatever you do, never, never, never try to add extract or liquid flavorings to the batter. Trust me, it doesn’t work, the cookies end up hollow, cracked and footless.
- Have all your tools, pans, pastry bags and ingredients ready before starting.
- Always make these cookies on a sunny day, with low humidity. Meringues don’t like humidity.
- Gently fold the batter until it is like molten lava that moves but is not thin like pancake batter.
- The cookies are best after a day or two, they get better with age, like me!
- Store the macarons in the refrigerator in an air tight container.
- This is a very sweet cookie so if you prefer, use something a little less sweet for the filling such as bittersweet chocolate ganache.
- This recipe makes a lot of macarons so be ready to share!
I like to read lots of recipes and comments before making Macarons. We can learn so much from other foodies and have an arsenal of great tips and tricks for success.
Happy Monday! I hope you have a terrific week – mine seems to be starting off like a winner – although I can’t say the same for those poor Broncos. What a sad Super Bowl it was, but the commercials were pretty good! Thanks so much for stopping by!
Tricia
I was not able to get the meringue to stiff peaks–tried twice. Measured ingredients precisely both times, tried heating sugar water firs to 239º, 2nd time to 244º. Drizzled in sugar to soft peaked aged overnight egg whites and followed directions. After second attempt, decided to pipe and bake macarons anyway–thinking perhaps my expectations on “stiff peaks” was wrong. Nope, they came out lumpy (even though I tried to smooth them with a dab of water), with a small foot.
I thought the Italian method would be better than the french, but I’ve done several batches of the french method with no problems. So disappointing.
Sorry this did not work out for you Sue. I’ve used this basic recipe many many times. Humidity plays a big roll in making meringues. It must be a sunny day. I love the French method too.
here it is….. FINALLY blogged on them!
hope you have a chance to take a look… of course, mine did not turn out as gorgeous as yours, but I am getting there… 😉
https://bewitchingkitchen.com/2016/07/20/a-tale-of-two-macarons/
You did an amazing job Sally! Don’t you just love the challenge of this funny little cookies 🙂 Have a wonderful summer!
They are perfect!
I’ve attempted macarons twice – the step that really gives me a ton of trouble is the sifting… Both times I sifted the almond flour and the sugar together, second time I even dried the almond flour in a low oven as some recommend. No matter what I do, it clogs the sifter and it becomes a complete mess to pass the amount needed through. I am wondering now if maybe my sifter is too fine?
Do you have to push it through with a spatula? I end up using all sieves I have around when they clog I use another one, but I know that’s the step that is preventing me from getting good results…
any advice?
Sorry, I realize this is an old post, but I followed it from your article just published and could not resist asking for your help… 😉
So happy you did Sally. See previous reply and good luck!
Hi Sally – I use a regular sieve – (not a flour sifter) and shake it back and forth until all that is left are larger pieces. I set the large pieces aside and do not use them in macaron recipes. Then I sift the almond meal again and discard/set aside whatever does not pass through. I don’t force it through the sieve at all. Try a sieve – not a flour sifter with a handle? I have never dried the almond meal in the oven but I have heard of that. If you refrigerate the almond meal take it out and let it come to room temperature overnight before baking. Good luck and make sure it is a dry, sunny day, low humidity, etc. Keep trying~!
Thank you so much, Tricia! I am trying to gather the courage to try again… my previous attempts were so-so, definitely need improvement
MADE THEM! Well it was a lot easier this time – I used a sifter with larger holes and it made a ton of difference
I had a few boo-boos, because when I poured the hot syrup some of it crystallized around the side of the bowl and I panicked big time – at that point I did not know if I should continue beating, so I probably did not beat long enough. Then some of the almond-sugar mixture did not fully incorporate – I had some chunks left which I only noticed when piping the batter – those macarons cracked BIG TIME
Other than that, it worked well – I intend to blog about it at some point and will let you know. I used a slightly different filling for the mcarons, and made them round. I am definitely nor ready for the heart-shaped yet!
thanks for all your help!
Woohooo Sally!!! So happy these turned out a bit better. I can’t wait to read about it because our experiences help everybody. I posted a chocolate macaron and described my troubles HERE – good luck!
Would you believe I haven’t blogged yet? But I am working on the post and should come up soon… I will let you know, and of course link back to your recipe
I hope you get to make some soon! It is a very satisfying experience when they turn out great. Good luck!
I’ve never tried the Italian method but I did find that leaving the egg whites out overnight really helped with my macarons success. These are so pretty, Tricia, and the raspberry butter cream sounds delicious!
Thanks Susan – I really love the Italian method – it seems to be less frail? You don’t have to baby it as much I guess. Thanks!
These are gorgeous! Talk about gifting – people would queue up outside to get some of these.
These are adorable! Personally I find macaroons too sweet but absolutely love the presentation of these, so sweet! x
Totally adorable… love, love, love the heart shape.
I would love some of these for Valentine's Day! They're gorgeous! 🙂
Truly spectacular, Tricia. And I'm sure a very lucky valentine will receive them. Just wish it was me! I really should try making these. But then I would have to eat them all!
That's a very clever idea Tricia.<br />I tried the french version already twice but it never turned out as perfect as it should be:)<br />Now I'll try out your recipe. It looks amazing and very delicate, yummy.<br />
Looks like you are ready for Valentines Day Tricia.
These are simply perfect, Tricia! What beautiful macarons they are. I love how you pursue these real baking 'projects' with such gusto and so much success. <br /><br />I am really curious about the Italian method and I'm glad to know it works so well. I've use the typical French method – it's familiar and seems so much easier – and I love their taste but I get hallow
Hey Monica – thanks so much for the kind words. I recently had two batches of French Macarons totally fail but it was probably because I tried to add flavoring / extract. These have one extra step but I really like the recipe. They don't seem so fragile – you know how you immediately worry once you fold the French batter one time too many? This batter never seemed like that. I really
Thanks, Tricia! That is so interesting. You know it took me so long to get the hang of the French method (almost, anyway) that I'm reluctant to put myself out there to try something else. BUT you have inspired me. I have to give the Italian method a try one day because yours looks gorgeous and I totally trust you. Maybe it will lead to more consistent results because I find something
Oh, so beautiful. My mouth is watering, Tricia. I always marvel at how beautiful your food is and how delicious it looks! blessings ~ tanna<br />ps yes, it was sad for the Broncos.
They look beautiful. I've never tried making macarons, but you have inspired me to try. Thanks for the recipe!
These macarons are almost too pretty to eat. Great pics!
oh the color is just out of this world! Never seen such a bright and beautiful color in macarons before. I am liking the Italian method as well. it seems like it turns out a better macaron!
These heart-shaped macarons are stunning, Tricia. They are perfect with nice feet.<br />Happy Tuesday!<br />Angie
These are just gorgeous Tricia. You've really outdone yourself. I want to be your Valentine!! please!
I agree with Anna and Liz, you could get rich on these, they are some of the prettiest I've ever seen, Tricia. They look so perfect, I'm in awe. I didn't even know there were different methods for making these, they scare me, so I've steered clear 🙂
LOVE THESE !!! WOW they are so beautiful – you could package them and sell them over the internet and make a million bucks!! YOu should really consider doing that because your macarons are fabulous! Have a great week! Stay warm!! xxoo Anna and Liz