Orange French Macarons with Orange or Pumpkin Spice Buttercream

Orange French Macarons with Orange or Pumpkin Spice Buttercream

Orange French Macarons are a delicacy of their own. Often filled with orange curd or marmalade and orange buttercream that almost melt in the mouth. My full proof macaron recipe is simple easy and delicious.

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.

Orange French Macarons

• with Orange Buttercream,
• with  Orange Curd, or
• or with Orange Ganache
• and of course  with pumpkin Spice Buttercream.

These orange french macarons are filled with Orange Buttercream.
Personally, I also love them with Orange flavored Swiss Meringue Buttercream, lemon curd, pumpkin spice butter cream, or orange flavored Chocolate ganache.
The shells can be flavored with either Vanilla, orange, Lemon or even Pumpkin spice.

 

20 Tips to 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

Those of yo following on Instagram must have seen a lot more progress pictures for these recently in My Story.

Tools 

• Bowl
• K-Mix/ Kitchen Aid
• Food Processor
• Baking Tray
• Macaron templates
• Wilton A1 piping Tip
• Piping Bag

Ingredients

• Egg White – 80 grams (2 large egg whites)
• Cream of Tartar – 1/8 tsp (optional)
• Fine white sugar – 40 grams
• Powder Sugar/ Confectioners Sugar / Icing Sugar – 100 grams (3/4 cup)
• Almond meal – 100 grams  (1 cup)
• Orange Zest – 1/2 tsp
• and Orange Extract – 1/2 tsp
• Note: You can add the orange zest either into the batter or as a garnish sprinkle on top of the piped shells.
• Orange gel Color – few drops

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 in the dry mixture all at once.
• You need to fold the mixture until you have what is called a drop 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 you 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 at 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

 Save this recipe for later; you can find a collection of my recipes and tutorials here on Pinterest

Orange Buttercream (quick and easy)

• Unsalted Butter – 60 grams (1/4 stick)
• Powder Sugar – 125 grams  (1 cup)
• Orange marmalade/ Orange Curd – 1 tbsp
• Milk or Cream 1 tbsp
• Lemon Zest – 1/2 tsp

Method:

• Cream all ingredients until light and fluffy.
• If needed add a tablespoon or more of milk or cream for consistency.

Pumpkin Spice Buttercream

• Unsalted Butter – 60 grams Butter (1/4 stick)
• Powder Sugar – 125 grams (1 cup)
• Cream – 2 tbsp
• Pumpkin Spice  – 1/2 tsp

Method :

• Cream all four ingredients until light and fluffy.
• If needed add a tablespoon or more of milk or cream for consistency

Orange Ganache  (quick and easy)

• Fresh Cream – 3 tbsp
• Chocolate  – 100 grams (5 oz)
• Orange Juice  – 1/4 cup

Method:

• Bring orange juice to almost boiling (do not over boil)
• Pour over chocolate, stir until the chocolate is melted and smooth.
• Add the cream – mix well to incorporate.
• Cool completely before you use.
• Once cooled the chocolate will set and be more thick.

 

Now I gave you one basic Orange French Macaron recipe with three different filling recipes. Not to mention some other suggestions too! Which of these is your favorite?