Orange French Macarons – Fail Proof Recipe

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.

These orange french macarons are filled with Swiss meringue buttercream and orange curd. Lemon curd works great too.
The shells can be flavored with either vanilla, orange, lemon or even pumpkin spice.

The perfect gift box

Recently, I made gift boxes with assorted macarons. Not something I do often but if you have to gift many then making an assortment means more variety in each box. Which is always a good surprise and definitely scores some big points. Can you guess which macarons I added in the box?

• Classic Vanilla Macarons (great for beginners)
• Blueberry Macarons with Blueberry Filling and Swiss Meringue Buttercream
• Raspberry Macarons with Raspberry Filling and Swiss Meringue Buttercream
• Lemon French Macarons with Lemon Curd and SMBC
• Strawberry Lemon Macaron with Strawberry Jam Filling and SMBC
• Valentine Heart Macarons with Strawberry Jam and SMBC
• Orange Macarons with Orange curd filling with SMBC
• Green Tea Matcha Macarons with Matcha Cream and SMBC

Of course, it was also an opportunity for me to share these with you. So I took videos and pictures, yes, even progress pictures so I can share a step by step on how to make perfect French macarons. Just the way I explain in my 20 Tips to perfect macarons.

Let’s talk ingredients and substitutes (Save/Pin)

Now I have a long post – 20 tips to successful macarons where we discussed ingredients as well. I highly encourage you to read this post if you are new or ever been frustrated with macarons

• Egg whites – Always use egg whites by weight not measure. As you can see, I have said 110 grams. This is very important. Also, you can use fresh eggs but make sure they are room temperature.
• Almond meal – Whether you buy or make at home make sure it’s fine and can be sifted. Not too oily.
• Sugar – Use a fine grain sugar like castor sugar so it dissolves easily in the egg whites.
• Cream of tartar – A great way to ensure your egg whites whip to stiff peaks. If you can find it, use it. Also a pinch of salt work as a substitute as well.
• Extract – Always use an extract that’s not oil based. If you are not sure, don’t add any extract at all. But do not use any oil based extract in your whipped egg whites.
• Food Colors – Use color gels, not water-based colors. Water-based colors will change the consistency of your macaron mixture. Powder colors actually work best with macarons. Color gels are more easy to find.

Recipe – Orange French Macarons (Save/Pin)

Useful Tips and Tools

• You will need a clean grease-free Bowl for whipping your egg whites. Any trace of grease in the bowl and your meringue will not whip to peaks.
• You can use your stand-mixer such as K-Mix/ Kitchen Aid. I use a hand-mixerjust for my videos so you can see inside the bowl.
• It is important to grind the almond meal in a Food Processor until fine.
• A thick Baking Tray works best for macarons.
• Always use a Macaron templates to pipe macarons. You can get these printed on the baking mat, or you can print these from the web for free.
• The Wilton A1 piping Tip works best for piping macarons. A larger tip will make the batter flow out faster, and you will not have control.
• I prefer to use clean newPiping Bag for every new batch of macarons so I know there is no grease from any previous buttercream. The disposable bags work best.

Ingredients

For the macaron shells

• 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 3/4cup)
• 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

• 2 Cups – Swiss meringue buttercream – you will need less than half of this recipe.
• 1/2 Cup – Orange curd – recipe here or
• 1/2 Cup – 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.

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 of 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.

20 Tips to Perfect French Macarons with a No-Fail Macaron Recipe

Macarons can be tricky but I have a full-proof macaron recipe with 20 must know simple, easy and effortless tips to follow which will make sure you get the perfect macarons every single time whether you are a novice or seasoned baker. Use my basic recipe to explore lots more variations of your own.

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Orange French Macarons Full Proof Recipe

Author: Veena Azmanov

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

Keyword: curd, macaron, No-fail, Orange

Adjust Servings Here: 30 Macarons

Calories: 71kcal

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

Recipe Video

About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card above (YouTube embed) Subscribe to my YouTube Channel Veena Azmanov

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 any of my recipes?Mention @veenaazmanov or tag #veenaazmanov!

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