Macarons ( Italian Technique )

by Book Recipe
Macarons Italian Technique

Macarons are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch! ( Italian Technique )

Follow along with the recipes below!

Macarons Italian Technique
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Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 1.150gr Almond Flour
  • 2.145gr Sugar powder
  • 3.5gr Chocolate powder
  • 4.55gr Egg whites
  • 5.130gr Sugar
  • 6.50gr water

Honey mascarpone :

  • 1.250gr Mascarpone
  • 2.50gr Honey
  • 3.50gr whipped cream
  • 4.1/2tsp Lemon


  • 1.55gr Egg whites
  • 2.15gr Sugar


How to make Mascarpone filling:

  1. Whisk the mascarpone with honey until soft
  2. Mix in the whipped cream put in the piping bag
  3. chill in the freezer

How to make Macarons:

  1. Preheat your oven onto 130 degrees C.
  2. Mix together the almond flour, powdered sugar, and cocoa powder until no lumps remain, do it two times to make sure there are no more lumps.
  3. Then add in the first bowl of the egg white and mix until a paste is formed. Cover with plastic wrap so it doesn’t dry out and set aside.
  4. Next, it is time to create the sugar syrup for the meringue. Place the sugar in a small saucepan, slowly add the water and do not mix them together. The water will absorb the sugar; if you mix them together, the sugar will stick to the sides of the pan and crystallize during the process.
  5. Place a thermometer in the saucepan and heat on medium-high, without mixing. Once the syrup reaches 110 degrees C, start whipping the second bowl of egg whites until soft peaks form.
  6. By that time, the syrup should be at 114 degrees C, if it is, then it’s time to add it to the soft meringue. If it is not, then reduce the mixer speed to low. You do not want the eggs over-beaten, but you do not want the syrup to reach 114 degrees C before the eggs are ready. The eggs can wait, but the syrup cannot be overheated. Once the syrup reaches 114 degrees C, reduce the mixer speed to low, and slowly pour the hot syrup into the bowl. Try not to pour too much on the sides of the bowl so that the syrup gets incorporated into the soft meringue instead of hardening on the sides of the bowl. Once all of the syrup is in the bowl, quickly increase the speed of the mixer to high. Continue beating until a stiff, glossy meringue has formed and the side of the bowl has cooled off.
  7. Then, add 1/3 of the meringue to the paste, and mix to combine. Fold in the rest of the meringue until a smooth lava-like batter has formed. The batter should pass the 30-second test, it should take around 30 seconds for the batter to smooth out if you drop a bit with a spatula.
  8. Place the piping bag in a tall cup or a vase and pour the batter into the bag. Pipe the batter onto the baking sheets, each about 1 to 1.5 inches in diameter. Tap the baking sheet on the counter (or floor) a few times to get rid of any air bubbles.
  9. Bake for 12-15 minutes, depending on your oven until the tops no longer wiggle when you press down on them. Remove from the oven and let them cool 5 minutes, then, carefully remove from the parchment paper. Use a thin spatula if needed.
  10. Pipe the mascarpone onto one macaron shell and place another un-piped shell on top to create a finished macaron.
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1 comment

Italian Method for making macarons (5 Critical Points You Need to Know) | Recipe book July 4, 2020 - 10

[…] Macarons ( Italian Technique ) […]


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