Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Macarons à la meringue italienne de Christophe Felder

Italian Meringue Macarons (Christophe Felder's Recipe)

Name: Italian Meringue Macarons (Christophe Felder's Recipe)
Yield: Makes about 50 small macarons or 30 large ones
Ingredients: For the shells:; 2/3 cup egg whites (about 75 grams); 2 cups extra-fine blanched almond flour (about 200 grams); 1 2/3 cups powdered sugar (about 200 grams); food coloring (optional); For the Italian meringue:; 2/3 cup egg whites, beaten to stiff peaks (about 75 grams); 1 cup granulated sugar (about 200 grams); 3 1/2 tablespoons water (about 50 grams)

Aux douceurs de Gaelle @AuxdouceursdeGaelle

Seine et marne 77

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.

Aux douceurs de Gaelle @AuxdouceursdeGaelle

Seine et marne 77

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.

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Ingredients

Makes about 50 small macarons or 30 large ones

For the shells:
2/3 cupegg whites (about 75 grams)
2 cupsextra-fine blanched almond flour (about 200 grams)
1 2/3 cupspowdered sugar (about 200 grams)
food coloring (optional)
For the Italian meringue:
2/3 cupegg whites, beaten to stiff peaks (about 75 grams)
1 cupgranulated sugar (about 200 grams)
3 1/2 tablespoonswater (about 50 grams)

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Steps

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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Aux douceurs de Gaelle @AuxdouceursdeGaelle

Published in the US on November 11, 2025 18:00

Seine et marne 77

InfirmièreJ’adore la pâtisserie 🥮 et la cuisine. 👩‍🍳Partager des moments en famille ou entre amis est important pour moi ❤️.Maman de 4 enfants (2016/2017/2018/2021)