Macarons – French vs Italian Macaron Recipes

In macaron 101 I teach you how to perfect the two different types of macaron shells – French and Italian.

French Macaron are the quickest and easiest to make, so I’d recommend this recipe for beginners. The only watch out is it’s not quite as stable as the Italian meringue, so be careful not to knock too much air out when folding. Flavour wise, French Macarons are less sweet and more almond forward. But they’re equally delicious! Italian Macarons are slightly more difficult to make because of the sugar syrup, but as it’s a more stable meringue you have more time to fold the batter and less risk of it going wrong. You get a much shinier finish to the shell, and the foot is more even.

Give them both a go and finish them with your favourite flavour filling!

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This is macaron 101 let me show you how to make French and Italian macarons tell you the difference between the taste and the appearance and the pros and cons of each for the French macaron we’re going to take our ground almonds and we’re going to briefly blend them and then we

Sift them and then we sift over our icing sugar and all we’re going to do is whisk them together to combine for the morang we add age egg whites into the bowl of a St mixer with cream of TARTA and we whisk for about 4 minutes on a

Low speed you’re looking for very small little bubbles like this this is when you start adding in your sugar a teaspoon at a time once you’ve added all the sugar slowly add in some gel food color and you’ll end up with a merang that is stiff and glossy then we’re

Going to take that merang we’re going to fold it into the dry ingredients in three parts being as careful as possible not to knock too much era until we have a nice runny batter now it can take a little bit of practice to figure out the

Consistency then we add it into a Piping Bag and we pipe little discs onto a silicon mat tap the tray firmly on The Works office and pop any air bubbles and once the shells are dry to the touch they go in the oven and when they’re baked let them cool slightly before

Putting them in the freezer by chilling them in the freezer the shell should just pop right off and there you have your classic French macaron for the Italian macarons we’re going to do exactly what we did with the French blending together almonds and icing sugar then add our egg whites on top add

A drop of your food coloring then we’re just going to beat it together until it forms a sticky paste in the meantime we add sugar and water into a saucepan we cook it to 118° at the same time get your egg whites whisking on a medium low speed

Once the syrup’s at temperature we’re going to pour over the egg whites and Whisk on a high speed for 7 minutes until we get a nice stiff glossy Peak to ourang we’re going to fold that in again just like we did with the French macaron and three parts into that sticky armor

Mixture until we have a nice runny consistency again this can take a little bit of practice and then we just pipe it into discs and then you take the tray and you give it a firm tap and when they dry to the touch we put them in the oven

Just as we did with the French macarons we’re going to let them chill then put them in the freezer and they should pop right off and there you have your Italian macaron with a nice smooth shell and professional neat feet overall the French macaron great for beginners

Because it uses that French merang which is quicker it’s easier the only downside is not quite as stable as the Italian R so if you knock out too much air well it’s game over for your macarons in terms of appearance the foot isn’t quite as even and professional as the Italian

And the shell isn’t as shiny and The Taste is slightly less sweet but more alond forward on the other hand the Italian macaron is more difficult to make because of that sugar syrup but it will give you a more stable merang which means you have more time to fold the

Macaron better now in terms of appearance the foot is much more even you should end up with a nice shiny shell and The Taste is slightly sweeter and you get less of that almond flavor