Orange French macarons are a delicacy of their own. Often filled with orange curd, marmalade, and buttercream that almost melts in the mouth. My foolproof macaron recipe is simple and easy, and that will have you making macarons over and over again successfully.
Table of Content
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?
- 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.
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.
Why make these macarons
- The French macarons are traditional, requiring a lot of time and patience. Are they worth the effort? You be the judge after you try this recipe.
- This is my go-to recipe for macaron shells. All you need to do is change the flavoring and color to make a whole new recipe.
- All the ingredients in this recipe are easy to find like almond flour and simple pantry staples.
- Macarons can be made ahead of time and kept in the fridge for a few days.
- Best of all, these freeze for months which means they are always the best to have on hand in the freezer.
- There are three components to these macarons.
- The shell - these can be made ahead of time and kept in an airtight container or frozen for months in the freezer.
- The filling - A soft center in the middle of the macarons. I like using fruit fillings and curds in the middle of the frosting. Today, I am using orange curd but lemon curd is also a great option.
- The frosting - You can fill macarons with a simple buttercream or explore different fillings and frosting. Today, I am using Swiss meringue buttercream. My other favorite buttercream recipes are French, Italian, or German. They are rich and less sweet than classic American buttercream.
Ingredients and substitutes
- Egg whites - Always use egg whites by weight not measure. This is very important. Also, you can use fresh eggs but make sure they are at room temperature.
- Almond meal - Whether you buy or make it yourself, ensure it's finely ground and sifted. If you make it yourself use blanched almonds along with some of the powdered sugar from the recipe to prevent the almond flour from becoming too greasy.
- Sugar - Use fine-grain sugar so it dissolves easily in the meringue.
- Cream of tartar - prevents the separation of protein and water in the whites. It's also flavorless, so it does not affect the flavor of your baked goods. The best substitute for cream of tartar is a pinch of salt, but lemon juice and vinegar are often used.
- 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 gel food colors, not water-based colors. Water-based colors will change the consistency of your macaron mixture. Powdered colors actually work best with macarons but gel colors are easier to find.
Orange macarons
Macaron shells
- Dry ingredients - Place almond meal and powdered sugar in a food processor. Sift it and discard any big or remains that do not go thru. However, if you have a lot in the sifter - pulse some more and strain again.
Pro tip - pulsing and staining will ensure you have a flour consistency. So do not skip this step.
- Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed.
Pro tip - the cream of tartar helps stabilize the egg whites. You can omit but it is especially helpful when making macarons in warm weather or humid places. - Stiff peaks - After a minute start adding the granulated sugar one spoon at a time. Once all the sugar has been added - turn to medium-high and whip until stiff peaks.
Pro tip - adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.
- Color - Add flavor extract and pink gel food coloring. Combine well.
Pro tip - it is important to use gel-based food coloring as water-based colors will thin the macaron batter causing the shells to spread thinly. - Dry ingredients - Next, fold the almond mixture into the whipped egg whites in three batches.
- Macronage - Continue to fold the mixture until you have a dropping consistency or the mixture falls in a figure 8 ribbon.
My method - Spread the mixture around in the bowl with a spatula then bring it back to the center. Do it again and again until you have the right consistency. - Consistency - you need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter ' consistency. This means when you hold a little batter on the spatula and it drops down like a ribbon that blends back into itself.
Pro tip - getting the right consistency sometimes takes practice.
- Pipe - Transfer batter into a piping bag with a large round tip (No.12). Pipe similar size macarons onto a parchment-lined baking tray using a template.
Pro tip- templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter. - Air pockets - Tap the baking tray on the counter several times to remove any air bubbles or air pockets.
Pro tip - Tapping helps the air pockets rise to the top and release. That way you won't have big holes in your shells. I do three taps on each side as shown in the video. - Dry - Leave the baking sheets with macaron shells on the counter in a cool dry place for about 30 to 40 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger.
Pro tip - In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it - you are good to go. - Oven - Preheat the oven to 150°C / 300°F / Gas Mark 2
Pro tip - I usually start my oven at about 20 minutes because that's how long it takes in my home. - Bake the macarons for 12 to 15 minutes depending on your oven.
Pro tip - some ovens can take up to 18 minutes. The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty also called macaron feet. - Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack.
Pro tip - trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.
Orange curd
- Place all lemon curd ingredients in a heavy-bottom saucepan over medium-low heat.
- The mixture will first become liquid and then start to thicken.
- Let cook until it coats the back of a spoon.
- Strain thru a sieve or mesh and let cool completely before using.
Swiss meringue buttercream
- Watch my video and step-by-step progress for Swiss Meringue Buttercream
- Double boiler - In the bowl of a stand mixer add the egg whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted.
- Stiff peaks - Place the mixer bowl on the stand and start at medium to low speed with a whisk attachment increasing the speed gradually. Whisk to firm peaks, shiny meringue.
- Cool - Continue to whip on low speed until the bowl is cold to the touch (not warm).
Pro tip - most failed Swiss buttercreams are a result of the butter being added while the meringue is still warm. So, be patient and wait until cool to touch. - Butter - Once the bowl feels cold to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.
Assemble
- Pair macarons - On a baking tray pair similar size macarons shells so you have similar size macarons
- Piping bags - Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it's not necessary.
- Pipe - Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Sandwich the two shells to make a macaron.
Pro tip - you can also pipe a mound of buttercream on the shell and pipe the filling into the middle just as I have done in the video. - Storage - Macarons must be stored in the refrigerator and are best eaten one or two days later. These freeze beautifully for months too!
- Enjoy!
Tips for Success
- Egg white - make sure the egg whites have no yolks in them otherwise they will not whip into a meringue. Start whipping at medium-low speed and add the sugar gradually this ensures stiff shiny peaks.
- Almond flour - must be ground finely. Even if you buy premade almond meal it is best to run it through the food processor one more time with the powdered sugar. This must be sifted to remove large bits otherwise the macaron batter will be lumpy
- Macronage - you need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter' consistency. This means when you hold a little batter on the spatula and it should drop down like a ribbon that blends back into itself. Getting the right consistency sometimes takes time. So, watch that part of the video carefully.
- Piping tips - this is a very soft batter so don't use a very large round tip. Find a smaller tip that helps you stay in control.
- Piping technique - The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don't worry if you have a point. When you tap the pan these usually settle down.
- Oven - do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.
- Have a hard time mastering macarons? read my 20 tips for making perfect macarons. Many have found it extremely useful.
More macaron recipes
How long will these macarons keep?
Macarons can be made ahead of time and kept in the fridge for 2 days. Wrap them in plastic wrap to prevent them from drying out.
The shells will keep in the freezer for up to 3 months while the fill macarons will freeze for up to a month.
Should macarons be crispy or chewy?
Macarons are delicate French cookies known for their soft, chewy interiors. But when they’re just right, they should be crispy on the outside with a soft chewy center on the inside.
Why are macarons so sweet?
As you can see in most macaron recipes it is made with a stiff meringue. This meringue is made stable because of the amount of sugar in it. So while you need that amount of sugar in the recipe, you can still reduce sweetness by using a not-so-sweet filling and frosting for the shells. I love the taste of lemon curd or balsamic strawberry filling.
How do you make macaron shells shiny?
A finely ground almond flour mixture usually helps make beautifully shiny macaron shells.
How do you get vibrant colors for your macaron shells?
Add a little more color to the whipped egg whites before adding the dry ingredients. The meringue must look darker than the shade you want for your final macarons.
What do you pipe macarons on?
I prefer to use parchment-lined baking sheets. But you can also use silicone baking mats. You can also buy a macaron silicone mat which usually has the template to help pipe.
Printable Recipe
Orange French Macarons
Print Pin Rate Share by Email Share on FB Save GrowCalories: 71kcal
Adjust Servings Here: 30 Macarons
Description
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
Video
Ingredients
Macaron Ingredients
- 7 oz (200 g) Powdered sugar
- 1 cup (100 grams) Almond meal
- 3 oz (90 g) Egg white ((about 3 large eggs))
- ⅛ teaspoon Cream of tartar (optional)
- ¼ teaspoon Kosher salt
- ¼ cup (50 g) Sugar
- ½ teaspoon Orange zest
- ½ teaspoon Orange extract
- 3 - 4 drops Orange color gel
Orange curd
Swiss meringue buttercream
- 3 (3 oz) Egg whites (large)
- ½ cup Sugar (granulated)
- ⅛ teaspoon Cream of tartar
- ½ lb (226 g) Butter (unsalted, room temperature)
- 1 teaspoon Vanilla extract
Instructions
Macaron shells
- Dry ingredients - Place almond meal and powdered sugar in a food processor. Sift it and discard any big or remains that do not go thru. However, if you have a lot in the sifter - pulse some more and strain again. Then add the orange zest in. Pro tip - pulsing and staining will ensure you have a flour consistency. So do not skip this step.7 oz Powdered sugar, 1 cup Almond meal, ½ teaspoon Orange zest
- Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed. Pro tip - the cream of tartar helps stabilize the egg whites. You can omit but it is especially helpful when making macarons in warm weather or humid places.3 oz Egg white, ¼ teaspoon Kosher salt, ⅛ teaspoon Cream of tartar
- Stiff peaks - After a minute start adding the granulated sugar one spoon at a time. Once all the sugar has been added - turn to medium-high and whip until stiff peaks. Pro tip - adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.¼ cup Sugar
- Color - Add flavor extract and pink gel food coloring. Combine well. Pro tip - it is important to use gel-based food coloring as water-based colors will thin the macaron batter causing the shells to spread thinly.3 - 4 drops Orange color gel, ½ teaspoon Orange extract
- Dry ingredients - Next, fold the almond mixture into the whipped egg whites in three batches.
- Macronage - Continue to fold the mixture until you have a dropping consistency or the mixture falls in a figure 8 ribbon. My method - Spread the mixture around in the bowl with a spatula then bring it back to the center. Do it again and again until you have the right consistency.
- Consistency - you need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter ' consistency. This means when you hold a little batter on the spatula and it drops down like a ribbon that blends back into itself.Pro tip - getting the right consistency sometimes takes practice,
- Pipe - Transfer batter into a piping bag with a large round tip (No.12). Pipe similar size macarons onto a parchment-lined baking tray using a template.Pro tip- templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter.
- Air pockets - Tap the baking tray on the counter several times to remove any air bubbles or air pockets.Pro tip - Tapping helps the air pockets rise to the top and release. That way you won't have big holes in your shells. I do three taps on each side as shown in the video.
- Dry - Leave the baking sheets with macaron shells on the counter in a cool dry place for about 30 to 40 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger. Pro tip - In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it - you are good to go.
- Oven - Preheat the oven to 150°C / 300°F / Gas Mark 2 Pro tip - I usually start my oven at about 20 minutes because that's how long it takes in my home.
- Bake the macarons for 12 to 15 minutes depending on your oven. Pro tip - some ovens can take up to 18 minutes. The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty also called macaron feet.
- Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack. Pro tip - trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.
Orange curd
- Place all lemon curd ingredients in a heavy bottom saucepan over medium-low heat. The mixture will first become liquid then start to thicken. Let cook until it coats the back of a spoon. Strain thru a sieve or mesh and let cool completely before using.⅓ cup Orange juice, ¼ teaspoon Orange zest, 1 tablespoon Lemon juice, 2 Egg yolks, ⅓ cup Sugar, 4 tablespoon Butter, 1 tablespoon Cornstarch, ¼ teaspoon Lemon zest
Swiss meringue buttercream
- Watch my video and step by step progress for Swiss Meringue Buttercream
- Double boiler - In the bowl of a stand mixer add the egg whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted.3 Egg whites, ½ cup Sugar, ⅛ teaspoon Cream of tartar
- Stiff peaks - Place the mixer bowl on the stand and start at medium to low speed with a whisk attachment increasing the speed gradually. Whisk to firm peaks, shiny meringue.
- Cool - Continue to whip on low speed until the bowl is cold to the touch (not warm). Pro tip - most failed Swiss buttercreams are a result of the butter being added while the meringue is still warm. So, be patient and wait until cool to touch.
- Butter - Once the bowl feels cold to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.½ lb Butter, 1 teaspoon Vanilla extract
Assemble
- Pair macarons - On a baking tray pair similar size macarons shells so you have similar size macarons
- Piping bags - Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it's not necessary.
- Pipe - Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Sandwich the two shells to make a macaron. Pro tip - you can also pipe a mound of buttercream on the shell and pipe the filling into the middle just as I have done in the video.
- Storage - Macarons must be stored in the refrigerator and are best eaten one or two days later. These freeze beautifully for months too!
- Enjoy!
Recipe Notes & Tips
- Egg white - make sure the egg whites have no yolks in them otherwise they will not whip into a meringue. Start whipping at medium-low speed and add the sugar gradually this ensures stiff shiny peaks.
- Almond flour - must be ground finely. Even if you buy premade almond meal it is best to run it through the food processor one more time with the powdered sugar. This must be sifted to remove large bits otherwise the macaron batter will be lumpy
- Macronage - you need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter' consistency. This means when you hold a little batter on the spatula and it should drop down like a ribbon that blends back into itself. Getting the right consistency sometimes takes time. So, watch that part of the video carefully.
- Piping tips - this is a very soft batter so don't use a very large round tip. Find a smaller tip that helps you stay in control.
- Piping technique - The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don't worry if you have a point. When you tap the pan these usually settle down.
- Oven - do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.
- Have a hard time mastering macarons? read my 20 tips for making perfect macarons. Many have found it extremely useful.
Nutrition Information
Serving: 18- gCalories: 71- kcalCarbohydrates: 9.8- gProtein: 1- gFat: 3.4- gSaturated Fat: 1.2- gPolyunsaturated Fat: 2.1- gMonounsaturated Fat: 0- gTrans Fat: 0.1- gCholesterol: 4- mgSodium: 6- mgPotassium: 0- mgFiber: 0.3- gSugar: 9.2- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Dominick
Just curious, your OZ/cup to gram conversion is way off, 1 cup is 250grams not 100g so which one is the accurate measurement?
Veena Azmanov
Dominick, 1 cup powdered sugar is 125 grams. and 7 oz of powdered sugar is 198 grams and 1 cup of almond flour is 112 grams
Rachel
How many completed macarons does this recipe make?
Veena Azmanov
As the recipe says 30 macarons.
Andy
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
Veena Azmanov
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.
Valarie
I just made these macarons and they turned out perfectly! Thank you for sharing your recipe!
Veena Azmanov
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.