Taking you back to the good ol' days! Orange creamsicles or orange 'n' cream soda pop, anyone?
If your macaron escapades are just beginning, best to leave out the orange zest until your hone the meringue method. After that, a small pinch of orange zest to the batter packs a delightful tart punch!
Orange Macaron Shells
- 180 grams confectioner's sugar
- 108 grams fine-ground almond flour (or blanched, slivered almonds)
- 3 egg whites (about 90g)
- 55 grams granulated sugar
- pinch of cream of tartar
- orange gel food coloring, a small amount on the tip of a toothpick or knife
- ¼ teaspoon orange extract, optional
- 4 ounces mascarpone or cream cheese, softened (half a typical package)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons heavy cream or milk
- zest of one navel orange
- 1-2 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
For macarons shells
- Line two baking pans with parchment or silicone baking mats.
- If working with whole or slivered almonds: Grind almonds or almond flour with confectioner's sugar in a food processor for a couple of minutes. Stop the processor once or twice to redistribute the mixture.
- Place the egg whites and granulated sugar in a large bowl or bowl of a stand mixer with a whisk attachment. Whip on medium speed until foamy.
- Beat, whip, or whisk vigorously to a stiff meringue on medium-high speed, about five more minutes. The meringue will be shiny and create pointy peaks off the paddle that curve ever so slightly. It will also stick to the bottom of the bowl if you flip it upside-down.
- Add orange extract and whip a few seconds more.
- Sift all the dry ingredients directly into the bowl with the meringue.
- Fold until the batter flows slowly and ribbons off the spatula. Mix slightly vigorous at first, then use classic folding strokes; scraping around the sides of the bowl, the up from underneath the mixture, and over through the top.
- Transfer to a piping bag (or plastic baggie) fitted with a small round tip.
- Pipe 1 to 2-inch rounds of batter onto parchment or baking mat. Hold the piping bag vertical, and about a quarter-inch above the pan.
- To help the tops of piped batter settle, very lightly tap the underneath of the pan a few times.
- Optional: Let the piped macarons rest on the counter for 15-20 minutes.
- Bake at 300° F for 14-16 minutes, rotating the pan(s) once halfway through baking.
- Cool a few minutes before removing from baking mat or parchment.
- Fill with buttercream and store chilled for 24 hours before serving.
Keywords: orange macarons, macaron flavors, French macarons recipe, macaron filling, macaron myths, macaron troubleshooting