Italian Meringue Macarons
8 servings
120 minutes
Macarons made with Italian meringue are a refined treat that symbolizes the sophistication and skill of pastry chefs. Their history traces back to French macarons, but Italian meringue adds a unique texture and stability. These airy almond shells have a delicate crust and a soft, slightly chewy center, while their colorful shades make them a true decoration for any dessert table. The filling of dark and white chocolate ganache adds depth of flavor, combining velvety sweetness with the noble bitterness of cocoa. These pastries are perfect for festive tea gatherings or as an elegant gift that highlights a refined taste and love for high culinary traditions. Their preparation requires patience and precision, but the result is pure magic in every bite.
1
Sift almond flour a couple of times with powdered sugar. The egg whites were warm, and the eggs stood at room temperature for 4 hours.
- Almond flour: 150 g
- Icing sugar: 150 g
- Egg white: 115 g
2
Put water with sugar on the fire and boil the syrup. I found different temperatures for the syrup in various sources: 110 and 114 degrees (I boiled it to 112 degrees).
- Water: 50 ml
- Sugar: 150 g
3
When the syrup reaches 90 degrees, start whipping the egg whites. Pour the syrup (112 degrees) in a thin stream into the whipping egg whites.
- Egg white: 115 g
4
Whip until the egg whites cool. Add almond flour and powdered sugar. Gently mix until homogeneous. Divide the dough into different bowls and add various colorings.
- Almond flour: 150 g
- Icing sugar: 150 g
- Food colouring: to taste
5
Pipe colorful cookies onto parchment and leave for 40 minutes on the kitchen table. Until they dry out. The crust formed quickly, it’s hot in the kitchen. Bake for 15 minutes at 150 degrees. The finished halves easily come off the paper. Transfer to a wooden board and let cool. Meanwhile, prepare ganache from white and dark chocolate.
- Dark chocolate: 120 g
- Heavy cream 35% fat: 90 ml
- Butter: 30 g
6
Ganache from dark chocolate. Heat the cream. Melt chocolate with butter in a double boiler. Mix and cool down. Repeat with white chocolate!
- Dark chocolate: 120 g
- Heavy cream 35% fat: 90 ml
- Butter: 30 g
7
Pipe ganache from a pastry bag onto the cooled halves and join them.
