Updated: Nov 29, 2020
Using the Italian method for your macarons will make the cookies smoother and silkier. While it required more equipment, there's a bit of wiggle room for mistakes in this one, making it more fool-proof than the French method.
The difference between Italian and French method is the way you add sugar to your meringue. Meringue is whipped egg white and sugar. In the French method, you add granulated sugar as-is. In the Italian method, you boil it into a hot sugar syrup and add that to the egg whites. This method unnerves a lot of people because of the boiling-hot syrup, but you shouldn't be worried! It takes some getting used to, but as long as you are careful, watch your sugar, and use safety equipment like mittens, you'll be fine, we promise!
You will need a standing mixer for this recipe- there are a number of steps that need to be done at the same time, and you won't be able to whip you eggs by hand while holding a thermometer in the sugar. Which it can be done, we highly recommend having a standing mixer to attempt this recipe.
All of the macarons at Bunny Bakery are made with the Italian method. We've made both, but we like the texture of this method better. It's also more forgiving when we mess up a little, which happens!
This recipe makes about 18 cookies (depending on how big you pipe them). This is the perfect begging amount, because you won't waste a ton of ingredients it you mess up. Start with this one, and when you're ready simply double the recipe if you want to make a large batch of macarons!
100 gram almond flour (we prefer Blue Diamond)
100 gram powdered sugar
100 gram granulated sugar
80g egg white (separated 40/40), room temperature
1/3 cup water
gel food coloring
This is for a basic buttercream recipe.
4 tbs butter (softened to room temperature)
1 1/2 cup powdered sugar
3 tablespoon heavy whipping cream
vanilla flavoring (or whatever type you'd like! We prefer Bakto flavors)
1. Prepare pipping bag and trays lined with parchment paper before you begin; you'll want to work fast once the batter is ready.
2. Sift together flour and powdered sugar in a bowl and set aside.
note: some recommend blending them together in a food processor first, but that can lead to the release of oils from the flour and make it harder to work with, so we personally don't.
3. Add 40g egg white in the mixer and whip of low (level 2 if you have a KitchenAid mixer).
4. Add granulated sugar and water in a small sauce pan, stir. Stop stirring and bring to boil. Using candy thermometer, watch to see it reach 118C. Take sugar syrup off burner and in a thin stream add to egg whites in mixer.
5. Mix for 1 minute, then bring speed up to a 4. Whip for 8 minutes. Bring up to level 6 for 3 minutes, until you have stiff peaks (slight curve at the top is acceptable).
6. Add remaining 40g egg white and vanilla extract to almond flour and powdered sugar. Mix into a paste.
7. Add 1/3 meringue mixture to paste loosen it up, then add remaining meringue. If you'd like to add food coloring, this is the time to do it. Macaronage the meringue in, folding and incorporating it in until the batter flows like lava.
Tip: we like to check the flow using the figure-8 method; scoop up a bit of mixture with spatula and try to draw a figure-8 with it. If the batter breaks, it's not ready. Mix slowly until you can easily draw an 8 without breaking the pattern. Stop mixing immediately.
8. Add batter to pipping bag and pipe onto try. You'll want your macarons to be about an inch wide in diameter. We recommend using a macaron stencil until you've perfected your skills.
9. Once batter is pipped, rap tray on the table hard 4-5 times to release air bubbles. We like to go in after with a toothpick and pop any obvious bubbles left behind. This step is very important, otherwise your macarons might burst during baking.
10. Let macarons sit for 30-60 minutes to form a hard top. You will know when they're ready when you can run a finger over the macarons and not come away with batter.
11. Heat oven to 150C (300F). If you're unsure how hot your oven runs, you Bake macarons for 15 minutes. Let macarons cool on tray completely before you try to remove them, or else you might leave the bottoms behind.
12. They're ready to fill! Once you fill your macarons, you must let them mature. This means leaving them to sit overnight in the fridge for the filling to soften the cookies. This is a crucial step, to be patient!
13. The next day, take macarons out of fridge and let them rest and come to room temperature (about 30 minutes) before enjoying them.
Didn't turn out as expected?
Check out our troubleshooting guide to see what went wrong.
Note: Every oven is different, humidity affects drying time, and how much food coloring you add are all factors that can vary results. Start with this recipe and tweak it as you see fit.
Add butter to mixing bowl and whip on low until soft & creamy.
Add powdered sugar, 1/2 cup at a time. We like using this mixer guard so sugar doesn't fly everywhere (can you tell we learned from trial and error?).
Add vanilla extract.
Add heavy whipping cream, whip for 3-5 minutes until light and fluffy.
Feel free to add any food coloring to this! Swap the vanilla for other flavors as an easy way to make different flavored macarons. We personally love birthday cake, bergamot for Earl Grey macarons, and lavender. The possibilities are endless!
We also recommend playing with different pipping tips for effects when you fill your macarons.
How much food coloring do I add to my macaron?
We suggested using a gel-based food coloring like AmeriColor. For that, you'll only need about 2-3 drops.
Adding too much food coloring to your batted will throw off the consistency, resulting in wet batter that won't dry and will explode when you put it in the oven. For truly deep colors like red and black, try pigment colors.
Can I put flavoring in the cookie itself?
Again, you don't want to make your batter too wet. We have learned that you can add it to the cookie in the meringue stage, but the amount you can add is very small and might not even show through in the cookie flavor.
We suggest adding flavoring to the filling. There, you can go absolutely crazy.
Macarons are incredibly delicate cookies and if you're planning to gift them, we recommend putting them in sturdy boxes.
For 6-packs, our favorite is this one:
For 12-packs, we pack them in these boxes: