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This recipe is almost a classic one, like lemon Macarons, instead of orange you can use any citrus fruits, and change the colors. Play with flavors and colors, always start with a small amount, two steps are crucial: Macaronage and baking. Know your oven, line your baking trays, check from time to time, ensure well baking, and get beautiful “feet”.
Orange Macarons Shells
- 3 aged egg whites
- 150 g icing sugar
- 90 g ground almond
- 90 g granulated sugar
- 1/4 tsp Orange food coloring powder
- 1/4 tsp Red food coloring powder
- Put the ground almond and the icing sugar in a food processor and give them a quick pulse. Blend them finely, then sift the almond mixture; set aside.
- Beat the egg whites, until frothy (you’ll get white fine bubbles) start from low speed and increase slowly to maximum speed.
- Gradually add the granulated sugar; continue to beat at maximum speed for about 2 minutes, until you get a very stiff peak. At this stage, the white foam should be a glossy meringue.
- Fold the almond/sugar mixture into the meringue. Roughly mix through the dry and wet ingredients. I prefer to use a spatula for the “Macaronage“, this is the most critical step.
- Divide the mixture into 2 bowls, in each one add the different food color (Orange/Red); then gently fold the colors into the divided mixture, until you get the desired magma color.
- Fill two pastry bags fitted with a plain tip, N 10, with each different color alternatively, we need to get a red/orange marble effect (Scoop one red batter followed by the orange or vice versa).
- Pipe the batter Macarons, onto parchment paper baking sheets, and let between each one about 2 cm of space. Note that the batter spread as it settles, and the point should disappear.
- Let your Macarons sit at least 30 minutes croûter, this will depend on the humidity in the day and the kitchen. After 30 minutes, touch the Macaron gently, it should not stick to your fingertips.
- Heat your oven to 300° F (heating on the top only). Put the tray on the very bottom shelf. Bake for 12 minutes, check after 6 minutes and turn your tray for the other 6 minutes, to allow even baking.
- Remove the Macaron from the oven and let them cool down before removing the shells.
Orange White Chocolate Ganache
- 150 g white chocolate, couverture
- 1 medium orange
- 1 tsp fine orange zest
- Squeeze the orange, and warm it up over low heat.
- Once it starts to boil slightly, remove it from the heat, add the white chocolate and constantly stir until they all melt.
- Add the orange zest to the chocolate mixture, mix well, cover up with cling wrap, and put in the fridge for 1 hour.
- Let cool until firm enough to pipe, onto the Macarons shells. It’s better to serve after 20-30 minutes to get the best flavor.
La Dorure’s Tips:
- If you don’t like the marbling effect, use different color shells, and stick the shells together with orange-colored Ganache.