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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.
