Remember earlier in the week when I shared a tip for making macarons that I stumbled upon accidentally? Well, now is your time to use it.
Bright, sunny, tangy, and sweet, these macarons are the bite of citrus flavor you've been craving! A thin crispy shell gives way to a chewy interior and two fillings - orange buttercream and a "cheaters" orange curd.
Completely optional, but oh-so-cute are the tiny leaves made from melting wafers.
Because macarons taste best after chilling in the refrigerator for at least 24 hours, you can make the parts in any order you choose - macaron shells, orange buttercream, orange curd, or green leaves.
I start with what I'm calling "cheaters" orange curd because it's the easiest, and it feels good to cross a component off of the list.
Grab a jar of store-bought lemon curd. Bonne Maman makes a lemon curd that is freaking scrumptious. Use a microplane to zest and orange into the curd. Boom. Orange curd.
The second filling is simple, too. It's a straightforward buttercream flavored with orange extract, orange zest, and orange juice. If you make this ahead, you may want to re-mix it before assembling the macs, adding a little more juice if needed.
All you need to make the little leaves: green candy melts. But them online or at any craft store, like Michael's. Use a leaf tip to pipe leaves onto a sheet of waxed paper. Let set up and set aside until the macarons are baked and filled.
Let's make the orange macarons!
While the shells themselves aren't flavored orange, as orange oil and zest can sometimes cause issues with macaron formation, they are colored with a bit of orange gel paste food coloring. All of the zippy orange flavor comes from the two fillings.
Using a gel paste or powdered food coloring rather than liquid here is essential.
When making macarons, beat the eggs and granulated sugar until a stiff peak forms. A stiff peak is when the whisk attachment is pulled from the bowl and the peak on top stands up and doesn't flop over, even when the whisk is jiggled.
You're not finished once you've reached the stiff peak phase, though. You'll want to continue beating until the egg/sugar mixture clumps inside the whisk attachment. It will look dry; that's ok.
When adding the almond flour and powdered sugar, the mixture might seem like it won't come together initially. Keep stirring. As you go, what started as a dry batter will become shiny and fluid. You're looking for a batter than can be dropped back onto itself in a ribbon. The batter will smooth back out in about 20-30 seconds.
Another key to forming those macaron feet? Resting the batter after piping. Let the piped unbaked macs rest until the tops are dry. You'll know they're ready to bake when you lightly press a finger onto a macaron, and it comes off dry.
Macarons are done when they can be easily peeled from the parchment paper. If they won't come off the paper, leave them in the oven for a couple more minutes, then check again.
Orange Macarons
With a thin, crispy shell and chewy interior, these treats have the classic macaron texture. A punch of citrus comes from the filling: “cheaters” orange curd encased in an orange buttercream. All of the components may be prepped in advance. Macarons are best when refrigerated at least 24 hours after baking, so plan accordingly!
YIELD: about 24 filled macarons
PREP TIME: 2 hours
BAKE TIME: 16 minutes
INACTIVE TIME: 1 hour plus overnight
For the macaron shells:
4 large egg whites
1 3/4 cups plus 2 tablespoons powdered sugar
1 cup plus 2 tablespoons almond flour
pinch fine sea salt
1/3 cup plus 1 tablespoon granulated sugar
orange gel paste food coloring
For the “cheaters” orange curd:
10 to 13-ounce jar lemon curd
zest of one orange
For the orange buttercream:
6 tablespoons salted butter, room temperature
1/2 pound (8 oz.) powdered sugar
1/4 teaspoon orange extract
1/4 teaspoon vanilla extract
zest of one orange
pinch fine sea salt
1-2 tablespoons orange juice
For the leaves (optional):
green melting wafers
Make the macarons.
Set egg whites in a bowl while prepping cookie sheets and batter.
Trace 1 1/2-inch circles onto three sheets of parchment paper, leaving about
an inch between each circle. Flip paper upside-down onto rimmed cookie sheets.
Pulse the powdered sugar and almond flour in a food processor to combine. Then
run on high for 30 seconds to a minute, stopping to scrape sides and bottom of
processor as needed. Sift mixture into a bowl, discarding any pieces
remaining.
Whip egg whites on medium until foamy. Add pinch salt, then gradually add
granulated sugar with mixture running on medium-high. Beat to a stiff peak.
Add 1-2 drops food coloring. Whip until mixture collects in the whip
attachment and appears dry.
[NOTE: a stiff peak is when the batter remains standing on the whisk
attachment when pulled from the bowl, even when jiggled.]
Sift dry mixture, again, over the whipped egg white. Fold until the batter
falls off the spatula in a ribbon and becomes smooth in about 20 seconds. The
mixture will look dry at first, then loosen and start to look glossy.
Fit a piping bag with 1/2-inch tip. Pipe just inside the traced circle,
releasing pressure on the bag at the end. Drop cookie sheet on the countertop
from a height of a few inches, 3 times, rotating pan each time to release air
bubbles. Any unpopped air bubbles on the surface can be popped with a
toothpick.
Let the piped macarons rest for 30 minutes to an hour, until batter is dry and
matte, and a finger lightly pressed on top comes away clean. Bake 16-18
minutes. Test for doneness. When done, macarons will lift easily from
parchment paper.
Cool completely on the cookie sheet. Once cool, peel off parchment and store
in refrigerator until ready to fill.
Make the “cheaters” orange curd.
Use a microplane or small holes on a grater to zest orange into the lemon
curd. Stir, cover, and refrigerate until ready to fill macarons.
Make the orange buttercream.
Cream butter until light and fluffy. Add powdered sugar, extracts, zest, and
salt to the bowl. Beat on medium until combined. Add 1 tablespoon orange
juice. Mix until incorporated, then increase speed to high and beat for a few
minutes until fluffy.
Cover and refrigerate until ready to fill macarons.
Make the leaves.
Melt green melting wafers in microwave in 30-second increments at 50% power,
stirring in between. Pour into a piping bag fitted with a leaf tip. Pipe
leaves onto waxed paper. Let set up, then transfer to refrigerator.
To assemble:
Bring orange buttercream to room temperature, re-whipping as needed. You may
need to add another 1/2 -1 tablespoon orange juice to loosen. Spoon into a
piping bag fitted with a star or plain tip.
Flip half of the macarons upside-down. Pipe a circle of buttercream around the
inside edge, but not right to the edge. Fill the buttercream circle with a bit
of orange curd, not higher than the level of the buttercream. Lightly press a
macaron shell on top.
Melt a bit more of the green melting wafers. Place a dot on top of each
macaron. Place a piped leaf on top. Let set up several minutes.
Return piped macarons to the refrigerator and chill for at least 24 hours
before serving. They are best after at least a day of rest in the fridge.
