italian macarons

Learn how to make perfect Italian macarons! My step by step tutorial &amp; detailed recipe will help you master these delicious delicacies.

Italian Macarons

almond meal (106 grams)

+ 3 Tbsp powdered or confectioners sugar (106 grams)

+ 1 Tbsp granulated sugar (118 grams)

water (80 grams)

tsp cream of tartar

¼ tsp gel food coloring

dark chocolate (45 grams)

heavy cream

Kitchen scale

Stand Mixer or Electric Mixer

Candy thermometer

Large, flat baking sheets

Silpat Mats (or parchment paper)

Large Piping Bags (18-inch)

Round Piping Tip - Ateco 805

Sift the almond meal (106 grams) and powdered...

Sift the almond meal (106 grams) and powdered sugar (106 grams) into a large bowl.

Make a well in the center of the...

Make a well in the center of the dry ingredients and pour in 45 grams of egg whites. Fold the mixture together until combined. Cover with plastic wrap and set aside.

Next heat 118 grams of granulated sugar and...

Next heat 118 grams of granulated sugar and 80 grams of water in a pot over medium heat with a candy thermometer attached to the side.

Bring to a boil then reduce the heat...

Bring to a boil then reduce the heat to medium and continue cooking until the mixture reaches 235 F.

Once the mixture starts to boil, pour the...

Once the mixture starts to boil, pour the remaining 45 grams of egg whites in the bowl of a stand mixer and whisk on a medium speed.

Add in 1/4 tsp of cream of tartar...

Add in 1/4 tsp of cream of tartar to help stabilize the meringue and continue to mix at a medium speed until soft peaks form.

Remove the sugar syrup from heat once reaches...

Remove the sugar syrup from heat once reaches 235 degrees F and slowly pour the syrup down the side of the mixing bowl into the meringue on a medium speed.

Once the syrup is fully mixed in, increase...

Once the syrup is fully mixed in, increase the mixing speed to high and mix until glossy, stiff peaks form. If you want to color your macarons, mix in the gel food coloring in this step. There should be a tiny bend in the peak of your meringue when the whisk is lifted.

Mix the meringue into the almond/powdered sugar mixture...

Mix the meringue into the almond/powdered sugar mixture in three additions.

Once the meringue is mixed in, fold the...

Once the meringue is mixed in, fold the batter in a circular motion until thick ribbons of batter run off the spatula when it's lifted. Be careful not to overmix the batter!

Transfer batter to a large piping bag fit...

Transfer batter to a large piping bag fit with a medium sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.

Bang the pans firmly on the counter a...

Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.

Preheat your oven to 325 degrees F, then...

Preheat your oven to 325 degrees F, then let the macarons rest for 30 minutes to allow a skin to form. They should be dry to the touch once they're ready to be baked!

Bake one tray of macarons at a time...

Bake one tray of macarons at a time on the middle rack of your oven for 12-15 minutes.

Remove from oven and let the macarons cool...

Remove from oven and let the macarons cool on the pan (about 1 hour), then gently remove them from the silpat mat.

Place 1/4 cup of dark chocolate in a heatproof bowl,...

Place 1/4 cup of dark chocolate in a heatproof bowl, and set aside.

Heat 1/4 cup of heavy cream in a saucepan...

Heat 1/4 cup of heavy cream in a saucepan until it begins to simmer.

Gently pour the heavy cream over the chocolate,...

Gently pour the heavy cream over the chocolate, making sure they are covered with cream. Allow mixture to sit for 1-2 minutes.

Stir slowly until fully combined and the ganache...

Stir slowly until fully combined and the ganache is silky smooth, then pour into a piping bag to fill the macarons.

Pipe a small dab of ganache onto the...

Pipe a small dab of ganache onto the center one macaron shell and top with second shell to create a sandwich.

Place the finished macarons in the fridge to...

Place the finished macarons in the fridge to chill overnight, then let them come to room temperature enjoy!

https://mediavine-res.cloudinary.com/video/upload/wcvui3mmjjasmieywvsp.mp4

Learn how to make perfect Italian macarons! My step by step tutorial & detailed recipe will help you master these delicious delicacies.

These sweet and fragrant fig and cardamom macarons make a beautiful and elegant treat.

Fig And Cardamom Macarons

Powdered sugar ((icing sugar or confectioners sugar))

Ground almonds

Egg whites

tsp Powdered food colouring

Granulated sugar

ml Water

Figs

tbsp Icing sugar

Lemon (juiced) ((heavy cream))

Preheat the oven to 145 degrees Celsius / 295 Fahrenheit. 

Prepare and weigh out the ingredients, separating the egg whites from egg yolks if necessary. 

Sieve the ground almonds and powdered sugar and then blend together until they are a very fine consistency and completely combined. 

Using a small knife, split open the cardamom pods and remove the seeds. Grind them in a pestle and mortar, and then push through a sieve. Alternatively, use ½ teaspoon ground cardamom.

Mix the ground cardamom seeds into the ground almonds and powdered sugar.

Add the powdered food colouring and thoroughly combine.

Place the water and granulated sugar into a saucepan. Gently warm the water and stir to dissolve the sugar. Once it has dissolved, turn up the heat, stop stirring and place the sugar thermometer into the mixture. 

Once the thermometer starts to climb above 105 degrees Celsius/220 degrees Fahrenheit, whisk the egg whites until they form soft peaks.

When the sugar syrup reaches a soft boil temperature of 115 degrees Celsius/240 degrees, start whisking the egg whites again and pour in the sugar syrup a little at a time. 

The Italian meringue will turn a smooth, glossy and opaque white. Continue to whisk once all of the sugar syrup has been added to bring down the heat until you can touch the side of the bowl and it feels warm but not hot. 

Italian meringue

Make the almond paste by mixing the remaining egg white with the ground almond/powdered sugar/cardamom mixture until it is fully incorporated.

Almond paste

Now mix the Italian meringue into the almond paste in three stages. 

Firmly mix in the first third of the Italian meringue with a metal or wooden spoon to loosen the almond paste and fully combine the two mixtures. 

Fold in the remaining two thirds one at a time using the softer spoon or spatula, being very gentle with the final third to not overmix the batter and make it too slack. 

Macaronage

Move the macaron batter to a piping bag. Tie a knot in the end and relax the mixture slightly in the bag with your hands for a few seconds. Cut half a centimetre from the tip of the piping bag. 

Position the piping bag perpendicular to the tray with the nozzle a few millimetres above the surface. Squeeze the bag without lifting it up for two or three seconds, then stop squeezing and make a little circle to twist it off. Fill the trays leaving a 2cm gap in between each macaron. 

Firmly smack it down onto the work surface twice to settle the Italian macaron batter and get rid of any air bubbles. 

Bake the cardamom macarons straight away for 17 minutes, then remove them from the oven and allow the macarons to cool on the tray. This is a no-rest macaron recipe, but if you cannot fit all of your macarons in the oven at once, it won&#39;t harm the remaining macarons to be out on the worktop for 17 minutes. 

Piping macarons

Blend the figs in a food processor or liquidiser. Add a splash of water if needed to loosen it.

Push the fig puree through a sieve, and add the lemon juice and powdered sugar.

Place the fig puree in a saucepan and reduce over medium heat until thickened. Chill in the fridge.

Fig puree filling

Spread or pipe a circle of fig puree onto the cardamom macaron shell. Sandwich together with another macaron shell and serve.

Filling macarons

What a beautiful flavour combo ! I love these macarons !

These are so incredibly delicious! I can't get over how beautifully they turned out either!

OMG, look at this color! My daughter will be so happy to make these cardamom macarons with me. Thanks!

the flavor of these macarons turned out amazing! so so good!

This is such a delicious blend of flavors!

https://www.youtube.com/watch?v=mfImA9W8VQ8

Sweet and fragrant homemade macarons with Italian meringue, these fig and cardamom macarons are so delicious! Let me know if you try making these...

Full recipe at:
https://rosannaetc.com

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Italian Macarons

Fig And Cardamom Macarons

Top 2 italian macarons recipes from across the web

The most viewed italian macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Macarons

Fig And Cardamom Macarons

The most viewed italian macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine