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.

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• 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.

20 TIPS to PERFECT Macarons every SINGLE time!

In this 20 tips to perfect French macarons, you will find all the little things that you probably took for granted about making French Macarons.

veenaazmanov.com

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

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. 

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: French

Adjust Servings Here: 30 Macarons

Calories: 71kcal

Author: Veena Azmanov

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 40 mins

Ingredients

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

Metric - US customary

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

Nutrition Information

Serving: 18g | Calories: 71kcal | Carbohydrates: 9.8g | Protein: 1g | Fat: 3.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 0g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 6mg | Potassium: 0mg | Fiber: 0.3g | Sugar: 9.2g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

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