Orange Macarons
Calories: 4
Adjust Servings Here: 26 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
Ingredients
Macaron Ingredients
- 100 g (3 large) Egg white
- 100 g (¾ cups) Powdered sugar
- 100 g (1 cups) Almond meal
- ¼ tsp Kosher salt
- 100 g (½ cup) Granulated sugar fine grain
- ¼ tsp Orange zest
- 2 - 4 drops Orange gel food color or powder food colors
Swiss meringue buttercream (option 1)
- 2 large Egg whites
- 100 g (½ cups) Sugar granulated
- 150 g (¾ cups) Unsalted butter room temperature
- 1 tsp Vanilla extract
Orange curd
- 2 large Egg yolks
- 60 ml (¼ cup) Orange juice
- ¼ cup Sugar
- 1 tbsp Lemon juice
- 40 g (3 tbsp) Unsalted butter
- Zest of an Orange
Instructions
- Prep the Shells: Pulse the almond flour and powdered sugar in a food processor, then sift them twice. Separate egg whites and bring to room temperature. Prepare baking trays with silicone mats or parchment.100 g Powdered sugar, 100 g Almond meal
- Make the Meringue - Whip the egg whites and a pinch of salt in a stand mixer with the whisk attachment until foamy. Gradually add granulated sugar and beat to stiff, glossy peaks. Add a few drops of orange gel color. (Optional: Add zest or extract here.)100 g Egg white, ¼ tsp Kosher salt, 100 g Granulated sugar, ¼ tsp Orange zest
- Macaronage - Fold the dry ingredients into the meringue until the batter flows like thick lava. Batter should ribbon off the spatula and settle within 10–15 seconds. Avoid overmixing.
- Pipe and Rest - Pipe 1½-inch rounds on the prepared trays. Tap trays to remove air bubbles and smooth tops. Rest 30–60 mins until the surface is dry to the touch.2 - 4 drops Orange gel food color
- Bake - Bake at 300°F / 150°C for 12–14 minutes. Cool completely before removing from trays.
- Swiss Meringue Buttercream - In a heatproof bowl, combine the egg whites and sugar. Place over a pan of simmering water (double boiler) and whisk constantly until the sugar dissolves (about 160°F / 71°C). Remove and whip until stiff peaks form, then let the bowl cool. Add soft butter, a little at a time, and beat until smooth and creamy. Mix in vanilla and (optional) a spoonful of orange curd.2 large Egg whites, 100 g Sugar, 150 g Unsalted butter, 1 tsp Vanilla extract
- Orange Curd (for center filling) - In a saucepan, combine egg yolks, orange juice, lemon juice, sugar, and zest. Cook on low heat, stirring constantly until thickened (coats the back of a spoon). Remove from heat and whisk in butter. Cool completely before using.2 large Egg yolks, 60 ml Orange juice , 1 tbsp Lemon juice, 40 g Unsalted butter , Zest of an Orange
- Chocolate Ganache - Heat cream until just simmering. Pour over chopped dark chocolate. Let it sit for a minute. Stir until smooth. Add butter, optional zest, or orange extract. Chill to pipeable consistency.100 g Dark chocolate , 100 g Heavy cream, 2 tbsp Butter, 1 tsp Vanilla , Orange zest
- Assemble - Pair similar-sized shells.Option 1: Pipe a ring of Swiss meringue buttercream and spoon orange curd in the center.Option 2: Fill with chocolate ganache alone.Gently sandwich and chill for 24–48 hours to mature.
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
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