Orange Macaron Recipe
Orange scented French Macarons sandwiched with orange buttercream. A dollop of orange curd adds contrasting flavor and texture in the filling.
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Ingredients
Macaron Base Mix
- 6 oz almond Flour
- 2 oz granulated sugar
- 8 oz confectioner sugar
- 1 large orange (finely grated zest)
Macaron Shells
- 3 ½ oz egg whites (from 3 large eggs, see note)
- 1 ½ oz confectioner sugar
- ¼ teaspoon cream of tartar
- 12 oz macaron base mix
- orange gel food color (optional)
Buttercream
- 4 oz unsalted butter (room temperature)
- remaining macaron base mix
- 2 tablespoons orange juice
- ¼ teaspoon natural orange extract
Assembly
- ½ cup orange curd (see note)
Instructions
Make The Base Mix
- Pulse 6 oz almond Flour, 2 oz granulated sugar, 8 oz confectioner sugar in a food processor 5-6 times until well-combined. Transfer the mixture to a sieve and sift into a bowl. Add the finely grated zest of 1 large orange and whisk to distribute evenly. Divide the base - setting aside 12 oz (336g) for the macaron shells and the remaining for the buttercream filling.
Make the Macaron Shells
- Use a biscuit cutter to draw 24 2" circles on a ½ sheet of parchment paper. Line 2 baking sheets with parchment paper and put the paper with the circles underneath the parchment on one of the pans.
- Whip 3 ½ oz egg whites with ¼ teaspoon cream of tartar to soft peak. With the mixer running add 1 ½ oz confectioner sugar. Reduce the speed to medium low and add the food coloring, 1 drop at a time, until you have a color that you like. Whip to full peak.
- Fold the 12 oz macaron base mix into the whites in two batches. Continue folding until it becomes soft and shiny, but not thin and runny (see process photos). Scoop the batter into a pastry bag fitted with a round tip. Pipe the batter using the circles as a guide to keep the size consistent. Set the pan aside to allow the cookies to dry for 30-60 minutes. Meanwhile, preheat the oven to 300 °F.
- Touch the top of a cookie to make sure it's dry to the touch, it can be a bit tacky but shouldn't completely stick to your finger. Bake for 7-8 minutes then rotate the trays. Bake for another 5-6 minutes until the shells are dry and the centers are soft (see note).
- Allow the shells to cool completely. You can use a small offset spatula to release the shells from the parchment. Be careful handling the shells, it's very easy to crack the smooth surface.
Make the Buttercream Filling
- Combine 4 oz unsalted butter with ¼ teaspoon natural orange extract, remaining macaron base mix and 2 tablespoons orange juice. Whip on medium-high speed until the buttercream lightens in color and becomes aerated.
- Scoop the buttercream into a clean pastry bag fitted with a small plain or star tip. Pour ½ cup orange curd into a clean pastry bag fitted with a small plain tip or use a small spoon.
- Pair up the cooled shells by size. Flip over one shell per pair. Pipe a buttercream ring around the edge of each flipped shell. Pipe or spoon a dollop of curd into the middle of the buttercream rings. Sandwich the cookies gently, handling the cookies by the edges and not the tops.
- The finished cookies should be refrigerated in a covered container for a couple of hours or overnight before serving. The cookies can also be frozen for several weeks.
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Notes
Separate the egg whites at least a day and up to 3 days before baking. Store the whites in a bowl in the refrigerator. Remove from the refrigerator and allow them to come to room temperature before mixing the batter.
To check if the shells are baked gently shimmy the top of the shell. If it jiggles separately from the "foot" the inside is still too soft. If the top is attached to the foot, the shells are done.
If you use the orange curd in the filling, stabilize it with gelatin to prevent excess moisture. Orange marmalade is a good alternative.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!