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Italian Meringue Macarons (with Sugar Syrup)

📦 Yields:

  • Approx. 70 medium shells = 35 filled macarons

  • For bear-shaped macarons: approx. 30 filled macarons

Tools You’ll Need:

  • Cooking thermometer with probe (for syrup and oven)

  • Teflon baking paper or silicone mat

  • Water-soluble gel or powder food coloring

  • Piping bag with 8–10 mm round tip

Macaron Shells – Ingredients:

  • 220 g ground almonds

  • 220 g powdered sugar

  • 80 g egg whites (for meringue)

  • 80 g egg whites (for almond paste)

  • 220 g granulated sugar + 80 ml water (for sugar syrup)

Method:

  1. Preheat oven to 130–135°C (convection, top and bottom heat).

  2. Mix ground almonds and powdered sugar, then pulse them in a grinder for short bursts (5 seconds max per pulse). Don’t overmix—this can release the almond oil. Sift and set aside.

  3. Place the first 80 g egg whites in the bowl of a stand mixer. Set aside until the sugar syrup starts boiling.

  4. Make the sugar syrup: Add granulated sugar and water to a saucepan and bring to a boil over medium heat. Insert a candy thermometer.

  5. Once the syrup starts boiling, start whipping the egg whites at medium speed.

  6. When the syrup reaches 118°C, wait a few seconds for the bubbles to settle, then slowly pour it into the whipped egg whites at low mixer speed.
    ⚠️ Pour the syrup in a steady stream directly onto the whites—avoid hitting the sides of the bowl or the whisk attachment!

  7. Once all the syrup is added, continue whipping until the meringue is stiff and glossy. Stop the mixer when done.

  8. In a separate bowl, mix the remaining 80 g egg whites with the sifted almond-powdered sugar mix. Add food coloring if desired.

  9. Fold the meringue into the almond mixture using gentle strokes (like in the video) until the batter flows in ribbons and can form a figure “8” without breaking.
    🔔 Important: It’s better to undermix slightly than overmix! Overmixed batter won’t hold its shape when piped.

  10. Pipe the macarons with a round 8–10 mm tip, holding the bag vertically. Tap the tray firmly 10–15 times to remove air bubbles. Use a toothpick to pop any remaining bubbles.

  11. Check the oven temperature using the probe thermometer.

    • In my oven, I bake macarons at 130°C (fan) for 20 minutes.

    • In another oven, I use 135°C for 19 minutes.
      ✅ Test your oven for the correct temperature and time.

    • To test doneness: Try gently lifting a shell by peeling the teflon sheet—if it comes off cleanly, they’re ready.

    💡 Until you’re confident with your oven, bake only one tray at a time. Later you can bake multiple trays with convection.

  12. Let cool on the teflon sheet. Don’t lift the shells—peel the sheet off from underneath to remove them cleanly.

Tip for Two-Colored Batter:

To make two-colored macarons, do not add food coloring at the start.
Once the meringue is folded into the almond mixture, split it into two bowls, color each batch separately, and fold just until the right piping consistency is reached.

White Chocolate Ganache Filling

  • 600 g white chocolate (finely chopped)

  • 400 g heavy cream (min 32% fat)

  • 200 g mascarpone

  • 40 g glucose syrup (optional, for elasticity — can replace with cream if unavailable)

Instructions:

  1. Heat cream and glucose syrup until hot (not boiling).

  2. Remove from heat, add chopped chocolate, let sit 2 minutes.

  3. Stir with whisk or blend with immersion blender.

  4. Add mascarpone and whisk until smooth.

  5. Cover with plastic wrap touching the surface. Cool 10 minutes, or refrigerate overnight.

  6. When cold, whip briefly (about 2 min) with a hand mixer to get a creamy texture.

  7. Pipe using a small round or star tip.

Milk + Dark Chocolate Ganache

  • 300 g milk chocolate

  • 200 g dark chocolate

  • 500 g heavy cream (min 32% fat)

Instructions:

  1. Heat the cream to boiling point, then remove from heat.

  2. Add finely chopped chocolate, let sit 2 minutes, then stir or blend.

  3. Cover with plastic wrap (touching the surface) and let cool at room temperature or overnight in the fridge.

  4. Do not whip. If chilled, warm slightly in the microwave before piping to soften.

Sour Cherry Insert

  • 175 g sour cherries (from compote or thawed), chopped

  • 50 ml cherry juice (from compote or thawing)

  • 35 g sugar

  • 7 g pectin NH (best for fruit inserts)
    👉 Buy here

  • Optional: 1 tsp raspberry extract

Instructions:

  1. Place cherries and juice in a saucepan on medium heat.

  2. Mix sugar and pectin, then stir it into the fruit.

  3. Boil for 2–4 minutes, stirring constantly.

  4. Cover with plastic wrap directly on the surface and let cool before using.

Icing for Decorating Bear-Shaped Macarons

  • 30 g egg white (lightly heated in a double boiler until warm to kill bacteria and extend shelf life)

  • 140 g powdered sugar

  • Food coloring of choice

Instructions:

  1. Whisk warmed egg white and powdered sugar with a hand mixer until sugar dissolves.

  2. Color as desired and use for decorating.