Orange Macarons
The history of macarons began in France and has since spread worldwide. The orange version creates a perfect balance with its refreshing citrus flavor and the creaminess of white chocolate. Orange macarons are ideal for a festive dessert, as the combination of fresh orange and chocolate perfectly fits the tradition of French sweets. Eat the orange macarons after resting for an hour or two so that the flavors really come together and you get a delicious, soft filling.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: measure out the almond flour, powdered sugar, and egg whites.
2
In a bowl, combine the almond flour and powdered sugar. Sift the mixture to remove any lumps.
3
In a mixing bowl, begin to whip the egg whites until foamy. Gradually add the granulated sugar. Continue whipping until stiff, glossy peaks form.
4
Gently fold the almond flour-powdered sugar mixture into the whipped egg whites. Be careful not to overmix, as this will deflate the meringue.
5
Transfer the batter to a piping bag. Pipe the batter onto a baking sheet lined with parchment paper, creating perfect circular macarons.
6
Let the piped macarons rest at room temperature for 30-60 minutes, allowing a thin skin to form on top.
7
Preheat the oven to 300°F (150°C) with convection. Bake the macarons for 12-15 minutes, or until the feet are well formed and the bottoms easily release from the parchment paper.
8
For the orange filling, zest the orange and juice it. Melt the white chocolate over a double boiler, then combine with the butter, heavy cream, and orange juice.
9
Stir the orange-white chocolate ganache until smooth, then let it cool completely.
10
Fill the cooled macarons with the orange ganache, then top with another macaron shell.
11
Let the assembled macarons rest for an hour or two to allow the flavors to meld.
