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Italian Macaron Recipe – Hot Sugar Macaron Recipe
- Meringue Macaron Recipe

*Please feel free to add your own recipe variations in this section, as well as document your own trials, observations and results.

Macaron Ingredients:

120 grams Egg Whites at Room Temperature
150 grams Almond Flour
150 grams Icing Sugar or Confectioners’ Sugar (Powdered Sugar)
35 grams Caster Sugar or Superfine Bakers Sugar or Granulated Sugar

For The Boiling Sugar Syrup:
150 grams Sugar
50 grams water

 Macaron Preparations:

1. If the almond flour is not dry, spread on a baking sheet, and heat in oven at the lowest setting until completely dry. Push the almond flour through a fine sieve with a wooden spoon.
2. Sift the icing sugar into the almond flour and pulse in a food processor until you have a fine powder and the ingredients are thoroughly mixed. Break up any bits that clump around the bottom of the processor bowl. If adding powdered flavorings or colors, add into the dry mixture now. Sift the finely ground sugar and almonds twice more into a bowl to ensure you have a fine powder. Set aside.

Macaron Instructions:

1. In a small saucepan add the sugar and water for the syrup. Set aside.
2. Whisk 60 grams of egg whites in a clean, dry electric mixer bowl at medium speed until you have soft peaks. Gradually add the caster sugar 1 tbsp. at a time until dissolved.
3. In the meantime, turn the heat to high on the syrup saucepan and bring the water and sugar for the syrup to 115°C/240°F on a candy thermometer. If the sugar begins to crystallize on the sides of the pan, wash them down with a pastry brush dipped in water, or briefly cover the pan and let the steam dissolve the crystals naturally. Be extremely careful not to burn yourself!
4. In a thin stream, slowly add the boiling syrup into the egg whites by pouring between the whip and the sides of the bowl to avoid splattering. Continue to whip on medium-high speed until the mixture is completely cooled and you have a shiny meringue (8-12 minutes).
5. If adding liquid flavorings or colorings, add into remaining egg whites and stir a few times.
6. Using a figure-of-eight motion with a flexible spatula, carefully and quickly fold into the meringue the remaining 60 gr. of egg whites along with one-third of the almond mixture. Evenly add in the remaining almond mixture as well as any colorings or flavors, if desired. The macaron mixture will gradually soften until it forms a smooth and glossy ribbon on the surface, and the small peaks slowly dissolve into a flat surface (about 30 seconds.) This texture is very important as it will result in flat, misshapen macarons if it is too runny; or meringue if it is too firm.
7. Spoon the macaron mixture into a pastry bag fitted with a 3/8-inch (1 cm) round tip. The piping bag can be fitted in a tall glass with the open end folded over the top of the glass. After you fill the bag with the macaron mix, you can turn up the sides and twist to seal the mixture inside. This will help to remove air from inside the bag so that a solid flow of batter is dispensed. Air bubbles in the batter will ruin the formation of the macaron shell when it bakes.
8. Hold the piping bag in front of you with one hand and the nozzle in the other. Tilt the bag slightly and, with the nozzle just above the surface of a parchment paper -lined baking sheet, pipe the macaron batter into 1 1/2 inch circles spaced about 2 inches apart until your baking sheets are full.
9. Tap the underside of the baking sheets to remove any air bubbles, and dip your finger into a bowl of water to gently smooth out any peaks that don’t settle from tapping. Set the uncovered macaron cookie mixture aside for 20 to 30 minutes to allow the surface to dry, and skins to form. This will help to minimize cracking and create a ‘foot’ as the developed skin rises.
10. Preheat oven to 165°C / 330°F while the cookies are developing their skins.
11. Place 1 baking sheet at a time in the middle of the oven, and bake the macarons for 15 minutes or until firm to the touch. The shell should barely move if you lightly touch it with a finger. The cookies should start to rise and start to form the prerequisite foot after about 5 to 6 minutes.
12. Remove macarons from oven and transfer to a cooling rack. When cool, carefully slide a knife underneath each macaron cookie to release them from the parchment paper. You may store the macarons in an airtight container until you are ready to fill them.
13. Pair macaron cookie halves by similar size, and then pipe a Macaron Filling onto half the cookies. Sandwich the filling with the remaining cookie halves.
14. You may refrigerate macarons for a day or two before serving. This allows flavors to develop and blend together. Bring the cookies back to room temperature before serving.

Yield: About 35 sandwiched macarons.

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