Orange French Macarons – Fail Proof Recipe
Orange French macarons are a delicacy on their own. Often filled with orange curd, marmalade, and buttercreams that almost melts in the mouth. My full proof macaron recipe is simple, easy and effortless that will have you making macarons over and over again successfully.
Orange French Macarons are a big treat all year round. If you love Orange and macarons then you will adore these tasty combinations with lots of variations. The flavor options are endless.
How does this sound? (Save/Pin)
- Orange French Macarons with orange buttercream,
- or Orange French macarons with orange curd and Swiss meringue buttercream which you see below in these images.
- Orange French macarons with orange ganache
- and of course, in fall you must try – orange French macarons with Pumpkin spice buttercream.
Orange French Macarons with Orange or Pumpkin Spice Buttercream
These orange french macarons are filled with Swiss meringue buttercream and orange curd. Personally, my favorite is lemon curd.
The shells can be flavored with either vanilla, orange, lemon or even pumpkin spice.
Orange French Macarons Recipes, Easy Macaron Recipe, French Macarons, Orange Macarons
20 Tips for Perfect Macarons
Now I have already written a long post 20 Tips to Perfect Macarons – on all the tips trick and way to my perfect macarons. I highly recommend reading thru them, you never know which of these tips might help save the day.
Recipe – Orange French Macarons (Save/Pin)
Tools
- Bowl
- K-Mix/ Kitchen Aid
- Food Processor
- Baking Tray
- Macaron templates
- Wilton A1 piping Tip
- Piping Bag
Orange French Macarons Recipes, Easy Macaron Recipe, French Macarons, Orange Macarons
Ingredients
- Egg white – 110 grams (approx 3 large egg whites)
- Cream of tartar – 1/8 tsp (optional)
- Fine white sugar – 50 grams
- Powdered sugar/ confectioners sugar / icing sugar – 200 grams (1 cup)
- Almond meal – 100 grams (1 cup)
- Orange zest – 1/2 tsp
- Orange extract – 1/2 tsp
- Note: You can add the orange zest either into the batter or as a garnish sprinkled on top of the piped shells.
- Orange color gel – few drops
Filling and Frosting
- Swiss meringue buttercream – you will need less than half of this recipe.
- Orange curd – recipe here
- Lemon curd – you will need half this recipe.
Method
Whip egg whites
- Place the egg whites in a grease-free mixer bowl with whisk attachment – start whisking on medium speed.
- Add cream of tartar.
- After a few seconds start adding the fine white sugar a little at a time.
- Once all the sugar has been added – whisk on medium-high for another minute or so until stiff peaks.
- Add zest, food color and extract.
Prepare dry ingredients
- Ensure the almond meal is super fine. If necessary pulse in the food processor a few times.
- Sieve the powder sugar and Almond meal at least twice to remove any coarse nuts.
Macronage
- Next, add the dry mixture all at once.
- You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency.
Which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly not forcefully.
Orange French Macarons with Orange or Pumpkin Spice Buttercream
Pipe
- Next place the batter into a piping bag with a large round tip.
- Pipe similar size macarons on to a parchment paper using a template.
- The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don’t’ worry if you don’t get it. Just take the tip of your finger and tap the points down.
- Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won’t have big holes in your macarons.
- Let the macarons rest in a cool dry place for about 20 minutes so the tops will get crusted. In places, with high humidity, this can take up to 30 minutes. This will give you a good dry shell on top.
- While the macarons are drying – preheat the oven to 150 C/300 F.
Orange French Macarons with Orange or Pumpkin Spice Buttercream
Bake/Cool
- Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.
- The top shell should be shiny and the bottom crusty (also called macaron feet).
- Let cool on the parchment for a while then take them off and let cool completely.
Fill/Store
- Once cool, fill with your favorite filling.
- Macarons must be stored in the fridge and are best eaten one or two days later.
Video on YouTube – a bit more detailed than the one below
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Orange French Macarons Full Proof Recipe
Orange French macarons are a delicacy on their own. Often filled with orange curd, marmalade, and buttercreams that almost melts in the mouth. My fail proof macaron recipe is simple, easy and effortless that will have you making macarons over and over again successfully.
Ingredients - Choose (Metric or US Customary) below
Macaron Ingredients
- 110 grams Egg white approx 3 large egg whites
- 1/8 tsp Cream of tartar optional
- 50 grams Fine white sugar
- 200 grams Powder sugar/ confectioners sugar / icing sugar
- 100 grams Almond meal
- 1/2 tsp Orange zest Note: You can add the orange zest either into the batter or as a garnish sprinkled on top of the piped shells
- 1/2 tsp Orange extract
- Orange color gel few drops
Filling and Frosting
- Swiss meringue buttercream - you will need less than half of this recipe.
- Orange curd - coming soon
- Lemon curd - you will need half this recipe
Instructions
Bake Macarons
Whip egg whites
-
Place the egg whites in a grease-free mixer bowl with whisk attachment - start whisking on medium speed.
-
Add Cream of Tartar
-
After a few seconds start adding the fine white sugar a little at a time.
-
Once all the sugar has been added - whisk on medium-high for another minute or so until stiff peaks.
-
Add zest, food color and extract.
Prepare dry ingredients
-
Ensure the almond meal is super fine. If necessary pulse in the food processor a few times.
-
Sieve the powder sugar and Almond meal at least twice to remove any coarse nuts
Macronage
-
Next, add the dry mixture all at once.
-
You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency. Which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly not forcefully.
Pipe
-
Next place the batter into a piping bag with a large round tip
-
Pipe similar size Macarons on to a parchment paper using a template.
-
The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don't' worry if you don't get it. Just take the tip of your finger and tap the points down.
-
Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons.
-
Let the macarons rest in a cool dry place for about 20 minutes so the tops will get crusted. In places, with high humidity, this can take up to 30 minutes. This will give you a good dry shell on top.
-
While the macarons are drying - preheat the oven to 150 C/300 F
Bake / Cool
-
Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.
-
The top shell should be shiny and the bottom crusty (also called macaron feet).
-
Let cool on the parchment for a while then take them off and let cool completely.
Fill / Store
-
Once cool, fill with your favorite filling.
-
Macarons must be stored in the fridge and are best eaten one or two days later
Do you love making Macarons?
Here are some of my other macaron recipes, a few I have shared with you and a few I will be sharing with you soon in the coming weeks. Don’t forget to also look at my 20 helpful tips to perfect macarons. Often it’s the small things that can be the culprit when it comes to macarons.
Strawberry Macarons, Orange Macarons, Lemon macarons, Pistachio macarons, Vanilla Macrons, Blueberry
I succeed in French macarons for the first time using your recipe Veena. Thank you so much. I could not believe I had macaron feet. So I made it once more.. I made it twice and both the times I had feet!! Yes! Thank you !! Thank you ! Thank you so much
Ah!! So happy to hear that Andy. I know exactly how you feel. and twice means you got this!! Now the whole world of macarons is at your feet. I hope you will try many more recipes and explore more flavors. Thanks for coming back to write this feedback. Have a lovely day.
I just made these macarons and they turned out perfectly! Thank you for sharing your recipe!
Thank you, Valarie. So happy to hear that. Great that you have success with this recipe. Do tag me on Instagram or Facebook so I can see them too. Thanks for coming back to write this feedback.
You make the most amazing desserts!! I’ve never made macarons – I’ve always heard they were temperamental but you make it seem doable. I love the citrus/almond flavor you have in there. Certainly would be just the type of delicate treat I’d love.
Thank you so much, Marisa!! I love desserts!! If I could afford it I’d be having desserts for breakfast lunch and dinner. Macarons are temperamental for sure. But this recipe is a dream. I’ve been using for many many years now. Always works for me.
I absolutely love macarons. I have yet to make them. I am so worried they would be a huge flop. Maybe this video will help me give this a try.
You must try Gloria, you will be surprised at how simple and easy they are.
Hi Veena,
I just came across this post and your macarons look absolutely delish!
I have been trying to make orange macarons with a new stand mixer I got but everytime I add the flavouring, the egg whites are turning back into a foamy liquid. Any idea why this could be? I made sure to use as little as possible to give the flavour without affecting the structure of the egg whites.
I’ll appreciate any feedback.
Thank you 🙂
Hey Mausam. Are you using oil based flavoring? Oil will deflate the whipped egg whites which could be the reason. If you don’t have an oil-free flavoring try one without it and see if it makes a difference.
These macaroons look like little round pillows from Heaven!! The filling of orange buttercream frosting looks so delicious.
Thank you Patty!!
I have never used cream of tartar before guess I should buy to make some homemade macaroon. I m addicted for Orange flavour this s treat for me
Thank you ! Yeah it’s good to have cream of tartar at home.. very useful.
Yes its a great idea to have cream of tartat in the house – always useful.
Mmm. These orange macarons looks so delicious! I would like it with all the fillings you mention. Delish!
Thanks Elaine
I need to gather up the courage to try making my own macarons…these look amazing.
Yes they are easy Sandi. I have a post dedicated just to tips on making perfect macarons you may find useful. Thanks
I’ve never tried making macarons, but I can see you are a great resource for doing so! I’d love to try the ones with orange buttercream or orange ganache. Mouthwatering!
Thanks Andrea.. Yes they are absolutely delicious
Hello Veena,Could you please explain exactly what is tartar,which you use for orange macaroons .
Thank you for yours recipe and yours blog
It’s an acid— specifically, tartaric acid. It’s a byproduct of wine production, the residue left on the barrels, actually. Most commonly, cream of tartar is used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas. That’s the same gas that’s produced by yeast in bread baking. When it’s added to egg whites, it boosts the strength of the individual air bubbles and slows down their natural tendency to deflate. And when added to simple syrup, it prevents sugar’s natural tendency to re-bond and form crystals.
Thank you
They look amazing! I really want to make them! Thank yo for sharing this recipe, Veena!
Thank you darling