Recipe: Italian macaron

Home Cooking Recipe: Italian macaron


A lot of people asked me to ask for the macarons, and I can't say that my recipe will be successful. Let's share it with you. I usually make Italian macarons. I refer to PH masters, baby babies, sly methods and methods, and I am grateful that they have given us a lot of help. Through my many trials, I also changed the formula, baking method and oven, I can't say which method can make the best macaron. I have also encountered hollow, cracking conditions. Macaron is a very delicate princess, even if you have the same formula, oven, technique, baking time, it may have different effects due to different air humidity. . . Therefore, this also requires a wealth of experience to master the position. I have not taken the process map, please forgive me. I don't remember to take photos with the camera every time. You can refer to the pictures of other parties.



  1. Separating egg whites and egg yolks, the macarons shells are made only with egg whites. PH Master recommends separating the egg whites one week in advance, and then packing each one with a plastic wrap, then puncture the plastic wrap to allow the water to evaporate, which will help stabilize the final protein cream. I just used the lock glass to pack the separated egg whites and open the lid for refrigeration.

  2. 400g TPT is mixed and sieved. In fact, I have rarely done this step. My current practice is to mix the two by hand and put them aside.

  3. Weigh 75.3g of aged egg white and pour into TPT and mix well.

  4. Weigh 75.3g of fresh egg white in the egg bowl and add a small amount of protein powder.

  5. Beat the protein and hit the hard foam. Add toner to it for a while.

  6. Weigh 50g of mineral water + 200g of fine sugar in the milk pot.

  7. At this point, start to burn sugar water, burn to 118 ° C (according to the air humidity adjustment, such as the air is very dry, I cook to 116 ° C)

  8. The syrup is heated to about 118 degrees, and it is slowly poured into the well-spreaded protein from the fire, and the highest speed is sent to the edge, and the protein cream is close to the hand temperature.

  9. The protein cream was mixed three times with the TPT batter. The first two attempts to mix evenly, no color difference, and the last time using the J fold method, to avoid excessive defoaming. The batter that is mixed can fall in a ribbon shape.

  10. I used the three-energy SN7064 or SN7066 to put the batter into the silk flower bag. A circular batter having a diameter of 3 cm was extruded.

  11. Forced to explode large bubbles, use a toothpick to pick out the bubbles that did not come out.

  12. There are many ways to bake, depending on each oven, each person's different methods of batter thickness to adjust.rPH Master's book suggests: at room temperature, dry skin for half an hour until it does not stick, then 180 degrees for 12 minutes. The book says that 165 to 190 degrees are the reasonable temperature range for roasting macarons. I practiced it myself. My oven is 160 to 170 degrees and baked for 13 minutes. Therefore, the formula is not particularly important. What matters is the running-in with the oven and the constant temperature test.


There are various sayings about baking methods. . . The most common methods I use are: 1) Dry the non-stick soft skin at room temperature and bake in an oven preheated to 150 degrees for 14 minutes. This 150 degree is not limited and cannot be changed. If you feel that this temperature is not suitable, you can adjust it by 5 degrees. 2) Dry at 50 degrees for 20 minutes into a hard skin and bake directly. 3) Directly cool the oven and set the target to cool.

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