Raspberry Macarons - Italian Meringue Method Recipe (2024)

FAQs

Which meringue method is best for macarons? ›

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.

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.

I start on speed 2 of the KitchenAid (low speed) for about 30 seconds, then I increase to speed 4 (medium-low) and whip for another 2 minutes or so, and I finish whipping the meringue on speed 6 (medium) until done, which can take another 10 minutes or so.

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.

It's also known as caster sugar. Superfine sugar's granules are the best size to provide optimal structure for French macarons. Granulated sugar is simply too coarse, while confectioners' sugar dissolves too quickly in the egg whites.

If your macaron batter is overmixed this will also cause your shells to crack. To recap: if your shells keep cracking, the four main things you can try are - mix the batter less, dry the shells for longer before baking, and bake the macaron shells at a lower temperature, undecorated, for longer.

Meringues crack when they cool too quickly. Leave them in the oven after baking (with the oven turned off) to slow the cooling process and help avoid the cracks. Meringues may collapse for a couple of reasons. Older egg whites tend to not hold the air bubbles as well as fresher whites, which can cause them to collapse.

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.

What is the trick to making meringue? ›

Whip to just stiff peaks: once the meringue is thick and glossy you can turn the mixer off and check it by removing the whisk attachment and turning it upside down. As soon as you see no droop, stop.

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. My favorite method for making egg white macarons is the Swiss, and for vegan macarons is the French method.

The key to a good macaron is a good meringue, with smooth, shiny, stiff peaks. You can tell it's done when you can flip the bowl upside down and nothing comes out. The peak will be stiff yet still droop slightly. Start with aged or fresh egg whites and whip them on medium for a few minutes until bubbles form.

Macarons are made by folding meringue into almond flour and powdered sugar. Swiss (and Italian) Meringues are cooked while French is not. By cooking the meringue it's more stable and will better withstand the heat and humidity of the kitchen.

New, room temperature egg whites will whisk up faster than old, cold eggs. Make sure the bowl you whisk the egg whites in is free from any greasy residue. Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whisking process.