Orange French Macarons are a big treat all year round. If you love oranges and macarons, then you will adore these tasty combinations with lots of variations. The flavor options are endless. How does this sound?
Orange French macarons with orange buttercream, or orange French macarons with orange curd and Swiss meringue buttercream, which you see in the images below. Orange French macarons with orange ganache and, of course, in fall you must try – orange French macarons with pumpkin spice buttercream.
Recently, I made gift boxes with assorted macarons. It’s not something I do often, but if you have to gift many, then creating an assortment means more variety in each box. Which is always a good surprise and definitely scores some big points.
Orange macarons
Macaron shells
Dry ingredients – Place almond meal and powdered sugar in a food processor. Sift it and discard any big or remains that do not go through. However, if you have a lot in the sifter – pulse some more and strain again.Pro tip – Pulsing and staining will ensure you have a flour consistency. So do not skip this step.
Whip egg whites – Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed.Pro tip – The cream of tartar helps stabilize the egg whites. You can omit, but it is especially helpful when making macarons in warm weather or humid places. Stiff peaks – After a minute, start adding the granulated sugar one spoon at a time. Once all the sugar has been added – turn to medium-high and whip until stiff peaks.Pro tip – Adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.
Color – Add flavor extract and pink gel food coloring. Combine well.Pro tip – it is important to use gel-based food coloring as water-based colors will thin the macaron batter causing the shells to spread thinly. Dry ingredients – Next, fold the almond mixture into the whipped egg whites in three batches. Macronage – Continue to fold the mixture until it is dropping consistency or the mixture falls in a figure 8 ribbon.My method – Spread the mixture around the bowl with a spatula then bring it back to the center. Do it again and again until you have the right consistency. Consistency – You need what is called a dropping consistency or a thick ‘lava-like’ or ‘cake batter ‘ consistency. This means when you hold a little batter on the spatula and it drops down like a ribbon that blends back into itself.Pro tip – Getting the right consistency sometimes takes practice.
Pipe – Transfer the batter into a piping bag with a large round tip (No.12). Pipe similar-sized macarons onto a parchment-lined baking tray using a template.Pro tip – Templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on Google or make your own with a cookie cutter. Air pockets – Tap the baking tray on the counter several times to remove any air bubbles or air pockets.Pro tip – Tapping helps the air pockets rise to the top and release. That way, you won’t have big holes in your shells. I do three taps on each side, as shown in the video. Dry – Leave the baking sheets with macaron shells on the counter in a cool, dry place for about 30 to 40 minutes until it forms a skin on the top. If you touch the shell, it should not stick to your finger.Pro tip – In places with high humidity, this can take up to 60 minutes. You are good to go as long as it does not stick to your finger when you touch it. Oven – Preheat the oven to 150°C / 300°F / Gas Mark 2Pro tip – I usually start my oven at about 20 minutes because that’s how long it takes in my home. Bake the macarons for 12 to 15 minutes, depending on your oven.Pro tip – Some ovens can take up to 18 minutes. The tops will look set, but the bottom should not be wet. The top shell should be shiny and the bottom crusty, also called macaron feet. Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack.Pro tip – Trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool, they will come off easily. So, be patient.
Orange curd
Place all lemon curd ingredients in a heavy-bottom saucepan over medium-low heat. The mixture will first become liquid and then start to thicken. Let cook until it coats the back of a spoon. Then, strain through a sieve or mesh and let cool completely before using.
Swiss meringue buttercream
Watch my video and step-by-step progress for Swiss Meringue Buttercream Double boiler – In the bowl of a stand mixer, add the egg whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted. Stiff peaks – Place the mixer bowl on the stand and start at medium to low speed with a whisk attachment, increasing the speed gradually. Whisk to firm peaks, shiny meringue. Cool – Continue to whip on low speed until the bowl is cold to the touch (not warm).Pro tip – Most failed Swiss buttercreams result from the butter being added while the meringue is still warm. So, be patient and wait until it is cool to touch. Butter – Once the bowl feels cold, add the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.
Assemble
Pair macarons – On a baking tray, pair similar-sized macaron shells so you have similar-sized macarons. Piping bags – Next, add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip, but it’s not necessary. Pipe – Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Sandwich the two shells to make a macaron.Pro tip – You can also pipe a mound of buttercream on the shell and pipe the filling into the middle, just as I did in the video. Storage – Macarons must be stored in the refrigerator and are best eaten one or two days later. These freeze beautifully for months, too! Enjoy!
Creative ways to serve macarons
Macarons are delightful French delicacies that offer plenty of opportunities for creative and visually stunning presentations. Here are some creative ways to serve macarons:
Macaron Tower: Create a macaron tower by stacking macarons of various colors and flavors in a pyramid shape. You can use a cone-shaped foam base or tiered serving trays to build the tower. This makes for a beautiful centerpiece at parties and events. Macaron Ice Cream Sandwiches: Sandwich a scoop of ice cream or gelato between two macaron shells of complementary flavors. Press gently to create a colorful and delectable macaron ice cream sandwich. Macaron Cake: Stack macarons on top of each other with a layer of cream or frosting in between to create a macaron cake. Decorate it with edible flowers, fresh fruits, or chocolate shavings. Macaron Pops: Insert a lollipop stick into the base of a macaron, turning it into a handheld treat. Arrange them in a decorative container, like a bouquet, for a playful and portable presentation. Macaron Kabobs: Thread macarons of different colors and flavors onto skewers or sticks, alternating with fresh fruits like strawberries, raspberries, or grapes for a visually appealing and tasty treat. Macaron Milkshake Toppers: Garnish a milkshake or smoothie with a tiny macaron on top. Use a straw or long spoon to enjoy the shake while savoring the macaron. Macaron Charcuterie Board: Create a charcuterie-style board featuring an assortment of macarons, along with complementary accompaniments like nuts, dried fruits, chocolates, and cheeses. Macaron Fondue: Serve macarons alongside a warm dipping sauce or melted chocolate fondue for a fun interactive dessert experience. Macaron Flower Bouquet: Arrange macarons as petals to form a flower on a plate, and add a touch of frosting in the center to complete the look. It’s like a sweet edible bouquet. Macaron Trifle: Layer crumbled macarons with whipped cream, fresh fruits, and custard or pudding to create a beautiful and indulgent macaron trifle. Macaron Grazing Platter: Lay out a selection of macaron shells along with an array of complementary toppings, sauces, and garnishes for guests to create their personalized macaron combinations.
Frequently asked questions
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