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Italian Meringue Macarons

tu b'shevat macarons

Recipe adapted from Dessert First, these Italian style macarons are light and tasty.

  • ServingsServings


  • 2 cups (200g) almond meal or ground blanched almonds
  • 1 3/4 cup + 1 tablespoon confectioners’ sugar (200g)
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) water
  • 5 large egg whites (150g), divided into two equal portions


Take a piece of parchment paper and trace the top of a spice jar onto the paper to make rows of circles 1 ½ inch in diameter. Stack two baking trays on top of each other. Place the parchment paper, ink side down, on the baking trays.

Place the almond meal and confectioners sugar in a food processor fit with a steal blade and process until well mixed and finely ground. Strain out any large pieces of almond that remain.

Combine the granulated sugar and the water in a small saucepan over medium heat. Cook, stirring occasionally, until all the sugar is dissolved.

Meanwhile, place half of the egg whites in a mixer bowl with the whisk attachment.

Continue cooking until the sugar syrup reaches the firm-ball stage (245 F). While the sugar is cooking, begin  slowly whisking the egg whites. They should reach stiff peaks by the time the syrup is at 245 F. If they are whipping too fast turn the mixer down to low.

Once the sugar syrup has come to temperature turn the mixer speed to low. Carefully pour the sugar syrup in a slow stream into the mixer, trying not to get it directly onto the beaters or it will splatter.

Increase the mixer speed to high and beat the meringue for several minutes until it has cooled and looks glossy and firm.

In a large bowl, combine the almond meal mixture with the remaining half of the egg whites until partially combined.

Using a large spatula scrape the meringue into the bowl containing the almond meal mixture. Carefully fold the meringue in, trying not to deflate it too much. The final batter should be thick but should still flow slowly. Do not overmix.

Transfer the meringue mixture into a piping bag fitted with a ½” diameter plain tip.

Pipe 1 ½” rounds of batter onto the circles on the prepared baking sheets. Let the sheets sit for about 20 minutes to let the shells harden.

Preheat the oven to 320 F.

Bake one set of macarons for 15 minutes, rotating the pan once from front to back in the oven.

Let the macarons cool for a few minutes before removing them the pan. If they stick let them cool a bit more and try again. Transfer the cookies to a wire rack and cool completely.

To fill the macarons see the instructions below for each filling. Macarons are best filled the day before serving. Store them in an airtight container in the refrigerator.

Pomegranate Ganache Filling

Honeyed Fig Jam