From Aux douceurs de Gaelle's kitchen in France. 
Italian Meringue Macarons (Christophe Felder's Recipe)
I personally don't sift the almond flour; I use extra-fine blanched almond flour. You can make this without a thermometer. Wait until the syrup reaches a strong boil.
Italian Meringue Macarons (Christophe Felder's Recipe)
I personally don't sift the almond flour; I use extra-fine blanched almond flour. You can make this without a thermometer. Wait until the syrup reaches a strong boil.
Open in Cookpad AppSteps
- 1
Italian meringue:
Beat the egg whites in a stand mixer until stiff peaks form.
In a saucepan, combine the sugar and water to make a syrup. Heat until it reaches 230°F (110°C).
Remove from heat and, when the syrup reaches 244°F (118°C), slowly pour it into the whipped egg whites while continuing to beat in the mixer.
Keep beating until the meringue cools down. It's ready when it forms a stiff peak.
Set aside.
- 2
Almond paste:
In a mixing bowl, combine the almond flour and sifted powdered sugar (equal parts by weight).
Add 2/3 cup (75 grams) egg whites and mix with a spatula until smooth and well combined.
- 3
Combining the Italian meringue and almond paste:
Add 1/4 of the Italian meringue to the almond paste and mix well.
Add the rest of the meringue and gently fold using a circular motion from the center outward to avoid deflating the egg whites. The batter is ready when it flows in a ribbon.
Pipe the macarons onto a baking sheet lined with parchment paper using a piping bag fitted with a plain round tip.
Tap the baking sheet on the counter to release any air bubbles.
- 4
Let the macarons sit at room temperature for about 30 minutes to form a skin, or skip this step if you prefer.
Bake at 285°F (140°C) for 17 to 20 minutes on the lower rack of a convection oven.
Let cool on the baking sheet, then carefully remove the macarons.
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