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.

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.

The main difference is that the Italian method melts the sugar and water together to create a syrup before slowly adding in the egg whites and whipping the mixture to stiff peaks. Because the egg whites are combined with heated syrup, this meringue doesn't need to be baked before you can enjoy it.

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.

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.

French method

The most popular method, and also the simplest one, because it requires less steps. The French method consists of whipping the egg whites with some form of stabilizer such as cream of tartar, until foamy, and then adding the granulated sugar and continuing to whip until the meringue achieves stiff peaks.

Learn the French classics: macarons Macarons are only ever made with three types of meringue; French, Swiss or Italian. In this 3 hour master class you will focus on how to make the perfect macaron with a selection of classic fillings.

If egg whites are whipped for too long they will eventually collapse because it has a curdling effect on the egg protein. To avoid over-whipping, keep your mixer at medium-high speed, rather than going full speed ahead.

What happens if you add sugar to meringue too early? ›

In the case of the meringues, adding the sugar at the start of mixing produced a cookie that was dull on the exterior, with a too-fine crumb within. The cookies made when the sugar was added at the very end had an overly airy texture (tasters compared it to Styrofoam) and a grainy consistency.

Swiss macarons are more stable than French-style macarons but not by much because the sugar is just dissolved, not cooked to a high temperature. The Italian method is the most common method amongst professional macaron chefs because it produces the most consistent and stable macaron shells.

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.

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.

French meringue is the least stable of the three meringue types but the lightest and the most airy. It is often used for making individual meringues, pavlovas, and torte layers with the addition of ground nuts. It is also the type of meringue used to make oeufs a la neige (snow eggs) and sweet soufflés.