“Finding the right Italian macaron bakery takes time and a little patience. But once you do, it’s worth it for the amazing treats..”
The Alchemy of Baking
The Italian Meringue
The Macaronage
The Filling
The Quest for Ingredients
The Finale
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Yield
24 macrons
Type
Desserts
Time
45 minutes
Level
Medium
– Almond Flour – The soul of the macaron, finely ground and sifted. – Powdered Sugar – A sweet embrace for the almond flour. – Egg Whites – The magic element that brings lightness and structure. – Granulated Sugar & Water – Combined to create a syrup that will fortify the egg whites. – A Pinch of Color – To bring life to the macarons with hues that reflect the Italian flag.
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Giulia meticulously measures each ingredient with her trusty kitchen scale. The almond flour and powdered sugar are transformed into a paste, setting the stage for the meringue’s grand entrance.
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In a pot, sugar and water dance over the flame, reaching the soft-ball stage. Meanwhile, egg whites are whipped into soft peaks, awaiting the syrup’s warm embrace. As they unite, the meringue becomes glossy and firm, a testament to Giulia’s skill.
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With gentle folds, Giulia marries the meringue with the almond paste. The batter flows like thick ribbons, signaling it’s time to pipe the dreams onto baking sheets lined with parchment.
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In the oven’s warmth, the macarons develop their iconic feet. Giulia watches as they puff up, her heart swelling with pride.
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As the shells cool, Giulia prepares a ganache, rich with chocolate and cream, or perhaps a zesty lemon curd. Each shell is paired with its other half, and a dollop of filling unites them in sweet matrimony.
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The macarons rest, allowing the flavors to meld. With each bite, the crisp shell gives way to a soft interior and a burst of flavor – a true Italian romance.
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