Raspberry Macarons - Italian Meringue Method Recipe (2024)

FAQs

Is Italian meringue better for macarons? ›

The Italian meringue is the most stable type of meringue so it is sometimes favoured over using a French meringue, it is stable because the melted sugar cooks the egg whites, resulting in a soft, glossy finish.

French macarons are softer with chewy shells and more subtly sweet taste, giving you more of that distinct almond flavour. Whereas Italian macarons are more crisp, even powdery at times and have a more pronounced sweet taste. A trained eye may even be able to tell the difference simply by looking at them.

There are a few methods for making macarons including Italian, French, and Swiss. Swiss isn't as common (I've never made them that way), but Italian macarons are pretty popular. The process is a little more involved than the French method, but the results are considered more reliable.

During baking, this trapped air in the meringue component of the batter expands. To prevent the batter from expanding, rising up and cracking your shell, the piped shells must be given time to form a protective skin before baking. To encourage this you need to leave your shells out to dry before baking.

The Swiss meringue macaron recipe produces a more stable meringue than the French method for two reasons. 1- The addition of heat to the mixture (when whisking the egg whites and sugar together over the double boiler) helps the proteins unfold more easily during the denaturation process.

Increase speed to high and whip until desired stiffness is achieved. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.

Traditional macarons de Nancy. Since the 19th century, a typical Parisian-style macaron is a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth, square-edged top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base.

There are basically three methods you can use to make macarons: French, Italian, and Swiss.

Italian macarons are definitely not as easy as French macarons. So if you are a beginner I definitely recommend you try the French method first. If you're ready to start making more stable and professional macarons, this recipe is going to be perfect for you.

Although parchment is also great for baking another cookie, macaron shells, some bakers swear by using silicone mats. Many of them even come with macaron templates of different sizes conveniently printed on them. This might boil down to personal preference.

What is the best flour for macarons? ›

Ingredients. Almond flour. A must in this (and any) French macaron recipe (and a key ingredient in my Linzer cookies), I recommend a “super fine”, blanched almond flour. As the name suggests, it's very fine and yields smooth, bump-free macaron tops.

Key Differences

Overall, both French and Italian macarons are delicious, but the choice between the two will ultimately come down to personal preference. Some people prefer the delicate, smooth texture of French macarons, while others prefer the slightly denser, chewy texture of Italian macarons.

Italian macarons are definitely not as easy as French macarons. So if you are a beginner I definitely recommend you try the French method first. If you're ready to start making more stable and professional macarons, this recipe is going to be perfect for you.

One with heat and one without. An Italian meringue is made by boiled sugar(soft ball stage) drizzled over soft peaks of beaten egg whites then beaten till glossy and stiff. It's more stable compared to a French meringue in structure as the egg whites are technically 'cooked' in the process.

The most elaborate of the meringues, La Cucina Italiana explains that Italian meringue is the most stable meringue thanks to its complex preparation that involves rapidly whisking together egg whites as warm sugar syrup is drizzled in.