How to Bake Perfect Macarons.

How to Bake Perfect Macaron Shells Using the Italian Meringue Method
By Tanya Novak

Macarons—those delicate French confections with crisp exteriors and chewy centers—are notorious for testing the patience and skills of even experienced bakers. From cracked shells to hollow centers, macarons can be challenging. However, armed with the Italian meringue method and a tried-and-true recipe, you can consistently produce beautifully smooth, domed shells at home. In this blog post, we’ll walk through each step of making macaron shells using the following recipe:

1. The Recipe

Dry Mix (Tant Pour Tant)

• 100g ground almonds (almond flour)

• 100g icing sugar (confectioners’ sugar)

• 37g egg whites (room temperature)

Italian Meringue

• 37g egg whites (room temperature)

• 100g granulated sugar

• 33g water

2. Why the Italian Meringue Method?

There are two main methods for making macarons: the French meringue method and the Italian meringue method. While French meringue whips raw egg whites with sugar, Italian meringue heats sugar into a syrup before whipping it into egg whites. The result:

• More Stable Meringue: Less prone to deflating, providing more consistent results.

• Shinier Shells: Italian meringue often produces shells with a smooth, glossy finish.

• Precision: The heated sugar syrup allows you to better control the final consistency of the batter.

3. Step-by-Step Instructions

A. Prep Work

1. Bring Egg Whites to Room Temperature

   • Cold egg whites won’t whip as well. Leave them out for 30 minutes to an hour before you begin.

2. Sift Dry Ingredients (Tant Pour Tant)

   • Sift the 100g icing sugar to remove lumps and ensure a fine consistency.

   • Mix 100g ground almonds with 100g icing sugar.

   • Transfer to a large mixing bowl.

B. Create the Almond Paste

1. Mix in the First Egg Whites

   • Make a well in the center in the bowl with the almond-sugar mixture.

   • Pour in 37g of egg whites (room temperature).

   • Stir with a spatula until the mixture forms a thick almond paste. Set it aside while preparing the Italian meringue.

C. Prepare the Sugar Syrup

1. Combine Sugar and Water

   • In a small saucepan, mix 100g granulated sugar with 33g water.

   • Heat over medium heat until the sugar dissolves.

2. Monitor the Temperature

   • Use a candy thermometer or digital probe.

   • Bring the syrup to 118–120°C (244–248°F). This precise range is crucial to form a stable meringue.

D. Whip the Second Egg Whites

1. Start Whipping

   • In a clean stand mixer bowl, place the remaining 37g egg whites (room temperature).

   • Begin whisking on medium-low speed, allowing them to become frothy.

2. Add Sugar Syrup

   • Once the syrup hits 118–120°C, remove it from heat.

   • Increase the mixer speed to medium-high.

   • Slowly drizzle the hot syrup down the side of the mixing bowl into the egg whites. Avoid pouring it directly onto the whisk to prevent splattering or scorching.

3. Whip to Firm Peaks

   • Continue whipping on high speed until the mixture reaches firm, glossy peaks. The bowl should feel warm but not hot, and the meringue should hold its shape.

E. Macaronage: Combining Paste and Meringue

1. Add a Portion of Meringue

   • Take about ⅓ of the Italian meringue and stir it into the almond paste to lighten the mixture. It will be thick at first—this step makes it easier to incorporate the rest of the meringue.

2. Fold Gently

   • Add the remaining meringue in two batches.

   • Use a spatula to fold carefully, pressing the batter against the bowl’s sides and scooping it back up. This technique helps deflate some air to achieve the correct consistency.

3. Check Consistency

   • The ideal batter consistency is known as “ribbon stage” or “lava flow.”

   • When you lift the spatula, the batter should flow slowly in ribbons, disappearing into itself after 10–15 seconds.

F. Piping and Resting

1. Prepare Baking Sheet

   • Line a baking sheet with parchment paper or a silicone macaron mat.

2. Pipe Shells

   • Transfer the batter to a piping bag fitted with a round tip (about 1cm/⅜ inch).

   • Pipe small, 3–4cm (1–1.5 inch) circles, spacing them about 2cm apart.

3. Tap the Tray

   • Gently tap the tray on the counter to release air bubbles.

   • If necessary, use a toothpick to pop any visible bubbles on the surface.

4. Drying/Resting

   • Let the piped shells rest at room temperature for 30–60 minutes, or until a thin skin forms on the surface. When lightly touched, batter should not stick to your finger.

G. Baking the Macaron Shells

1. Preheat the Oven

   • Preheat to 150–160°C (300–320°F). Oven temperature can vary, so consider using an oven thermometer.

2. Bake Time

   • Place the tray on the middle rack and bake for 12–16 minutes, rotating halfway through if necessary.

3. Check for Doneness

   • The shells should have risen to form “feet”, the ruffled base for which macarons are famous.

   • Gently test one shell: it should come off the parchment or mat easily once cooled, and the top should be firm.

4. Cool Completely

   • Transfer the baking sheet to a wire rack. Allow shells to cool fully before removing them.

4. Possible Mistakes and Troubleshooting

1. Cracked Shells

   • Cause: Shells didn’t rest long enough to form a skin, or the oven temperature is too high.

   • Solution: Extend resting time and verify oven temperature with a thermometer.

2. Hollow Shells

   • Cause: Over-whipping the meringue or under-baking.

   • Solution: Whip to firm peaks (not stiff or over-dry) and ensure you bake for the full recommended time.

3. No Feet

   • Cause: Batter was under-mixed (batter too stiff) or the resting stage was skipped.

   • Solution: Macaronage properly to achieve a “flowing lava” consistency and rest until a skin forms.

4. Sticky Bottoms

   • Cause: Shells weren’t baked long enough.

   • Solution: Increase bake time by 1–2 minutes, or lower oven temperature slightly and bake longer.

5. Batter Too Thin

   • Cause: Over-mixing during macaronage.

   • Solution: Fold gently and test the batter’s consistency regularly to avoid over-deflation.

5. Final Thoughts

Mastering macaron shells is a lesson in precision, patience, and technique. This recipe harnesses the Italian meringue method—a more stable approach that can help bakers achieve consistent results. By controlling factors such as meringue temperature, macaronage consistency, and proper resting time, you’ll be on your way to producing professional-quality macarons.

Remember, macarons can be finicky: don’t be discouraged by initial setbacks. Each batch offers insights into perfecting your approach. With diligence and attention to detail, you’ll soon be piping out trays of glossy, footed shells that look and taste divine.

Happy Baking!

— Tanya Novak