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–+ servings
A pile of orange macarons filled ith orange curd and chocolate ganache.

Orange Macarons

Orange macarons infused with aromatic orange zest and filled with tangy orange curd and rich dark chocolate ganache
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Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 35 macarons

Equipment

  • Scales
  • electric mixer (either hand held or stand mixer)
  • Food Processor
  • Fine Mesh Sieve
  • Fine Grater
  • Juicer (manual)
  • Piping Bags and Nozzles
  • Baking Tray
  • Parchment Paper or Silicone Mat
  • Toothpicks

Ingredients
  

Macaron Shells

  • 1 Orange
  • 100 grams Egg Whites
  • 130 grams Powdered Sugar
  • 140 grams Almond Flour
  • 90 grams Superfine Sugar (Caster Sugar)
  • 1/4 teaspoon Cream of Tartar
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Salt
  • Gel Food Colour (optional)

Orange Curd

  • 3 Egg Yolks
  • 3 tablespoons Orange Zest
  • 60 grams Orange Juice
  • 60 grams Caster Sugar
  • 1/8 teaspoon Salt
  • 60 grams Butter (unsalted)

Dark Chocolate Ganache

  • 100 grams dark chocolate
  • 50 grams cream

Instructions
 

Make Your Macarons

  • Use a fine grater to finely zest 1 orange.
  • Place the almond flour, icing sugar and 2 tablespoons of orange zest in the bowl of your food processor and pulse for 2 minutes.
  • Transfer the dry ingredients to your sieve and gently sift the mixture into a bowl. Discard any large pieces of almond flour or orange zest. Place this bowl to the side.
  • Put your egg white into the bowl of your mixer and mix on low until bubbles start to form.
  • Add your cream of tartar and turn the mixer up to medium.
  • Gradually add the caster sugar, one tablespoon at a time, allowing the sugar to dissolve into the egg whites before adding the next tablespoon.
  • Add the salt and vanilla extract. Then turn the mixer up to high and whip the egg whites until they form stiff peaks.
  • Pour half the almond flour mixture into the egg whites and gently fold it in. Then add the remaining almond flour, and fold it in as well.
  • Use your spatula to deflate the batter slightly by spreading it around the sides of the bowl and the bringing it back into the middle. Continue stirring the batter in this fashion until it loosens. You will know it has reached the ideal consistency when it falls off your spatula in a ribbon shape.
  • Transfer the batter into a piping bag that is fitted with a round nozzle. Pipe 1.5 inch circles of macaron batter onto your prepared baking tray.
  • Bang your tray onto the table 3 times to encourage any air bubbles to rise to the surface, then inspect the macarons and use a toothpick to pop any visible air bubbles.
  • Allow the macarons to rest at room temperature until their surface turns to a mat texture and is dry to touch (may take between 15-45 minutes).
  • Bake in a preheated oven at 250 degrees Fahrenheit (120 degrees Celsius) for 20-25 minutes. You will know they have baked once you can peel a macaron off the baking sheet in one piece.
  • Once they've baked, allow the macarons to cool completely on the tray before removing them. Store in an airtight container until you are ready to assemble the macarons.

Make Your Orange Curd

  • Finely grate the zest of your orange then cut the orange in half and extract the juice.
  • Place the orange zest, orange juice, egg yolks, sugar and salt in a glass bowl, and place this on top of a saucepan with about an inch of barely simmering water in it.
  • Stir with a whisk until the mixture thickens.
  • Stir in the butter.
  • Transfer the orange curd to a heatproof container and store it in the fridge until it cools completely.

Make Your Dark Chocolate Ganache

  • Place the dark chocolate and cream in a plastic microwave safe bowl and heat on high for 20 seconds.
  • Remove the bowl from the microwave and stir the mixture. If it is still lumpy return it to the microwave and heat for a further 10 seconds. Repeat this process until the chocolate melts completely and is mixed into the cream.

Assemble the Macarons

  • Sort the macrons into pairs of evenly sized macaron cookies.
  • Optional Step: drizzle a little melted chocolate over the macaron shells and add some sprinkles or dried edible flowers for decorations.
  • Transfer the orange curd and chocolate ganache into their own piping bags.
  • Pipe a circle of dark chocolate ganache on the underside of one of the macaron cookies.
  • Fill this circle with orange curd, then place the matching macaron shell on top.
  • Place in an airtight container and store in the fridge for up to a day or in the freezer for up to 2 months. Allow the macarons to come to room temperature before serving.
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