Italian Method for making macarons (5 Critical Points You Need to Know)

by Book Recipe
Italian Method for making macarons

In this post, I revisit the Italian Method for making macarons. This is the method I used exclusively when I started my business, so when I ran into trouble achieving perfect shells I took a deep dive into trial after trial trying to perfect this method once again.

Once beginning, I quickly remembered why I made the switch to the French method in the first place –Italian meringue method takes longer and is more finicky in my oven.

Try what works best for you! If French method is giving you trouble, the Italian method could be just the thing you need!

In this video, I used an adapted version of Road To Pastry’s (a blog) pistachio macaron recipe. I altered the flour to be all almond flour and reduced the water content in the syrup. Here’s my adapted recipe:

Italian Method for making macarons
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Macarons (Italian Method)

Rating: 4.5/5
( 2 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 200g Almond Flour
  • 200g Confectioners Sugar
  • 75g Egg whites

  • 200g granulated sugar
  • 50g water

  • 75g Egg whites (room temp)


  1. Make a paste with the first 3 ingredients and cover with plastic wrap to hold in moisture (add coloring to this part if using powdered colors or add colorant to meringue at the end of whipping if using gel colors)
  2. Make a sugar syrup with with the 200g granulated sugar in a heavy bottom sauce pan
  3. Heat sugar syrup on low at first to dissolve the sugar and then turn up to medium high heat to reach 108 C or 226F
  4. Turn mixer on medium speed to whip egg whites to soft peaks (once sugar syrup has reached this temp above)
  5. Once sugar syrup has reached 118C or 244F, pour it into your egg whites at medium high speed (I have my kitchen aid at 7 speed out of 10)
  6. Whip for 1 minute in medium high and then bring down to medium (a 6 on my mixer) for another 3 minutes
  7. When meringue has cooled down to about 38-40 C or 100F, stop mixer and you should have medium peaks. Start folding in meringue to your paste
  8. Add meringue in 3 additions to your paste and macaronage to a flowing ribbon stage consistency. (will be thicker than french method)
  9. Pipe on your preferred nonstick surface with double sheet pans
  11. Bake! I bake my Italian method macs less than french-- 18 minutes total. 8 minutes with a wooden spoon in the door to vent it, and then rotate pan and 10 more minutes door closed.
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