As their name suggests, Italian-method macarons are made with Italian meringue, which is a type of meringue made by adding a sugar syrup cooked to 120C/240F to whipping egg whites until glossy and stiff peaks are formed.
0 Pre-heat oven to 300F
1 Prepare templates and trays
2 Prepare Italian meringue:
3 Heat the sugar and water in a small saucepan to soft ball stage (240F / 118C)
4 While the syrup reaches temperature, start whipping half (55g) of the egg whites and cream of tartar
5 Add syrup to frothy egg whites and whip until stiff peaks
6 Sift almond flour and powdered sugar into one bowl, add half (55g) of egg whites and make a paste, add food coloring
7 Macaronage: Fold meringue into paste in 2 additions, do carefully to not deflate the batter.
8 Fold until the batter becomes glossy and flows like a ribbon.
9 Bake at 300F for 13-15min
