Why You’ll Love This Recipe

Refreshing Citrus Flavor: The zesty mandarin orange filling pairs perfectly with the almond-flavored macaron shell, creating a fresh and tangy contrast.
Impressive Treat: These macarons make an elegant addition to any dessert table and will impress your guests with their unique flavor and beautiful presentation.
Perfect Texture: With a crisp outer shell and chewy center, these macarons offer a delightful bite that balances lightness and richness.

Ingredients

For the Macaron Shells:

1 cup almond flour
1 ¾ cups powdered sugar
3 large egg whites
¼ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon orange zest
A pinch of salt
Orange food coloring (optional)

For the Mandarin Orange Filling:

½ cup unsalted butter, softened
1 ½ cups powdered sugar
2 tablespoons fresh mandarin juice
1 teaspoon mandarin zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Baking Sheets

Line two baking sheets with parchment paper. To ensure uniform-sized macarons, you can draw circles on the parchment paper as guides for piping the batter.

2. Sift Dry Ingredients

Sift the almond flour and powdered sugar together in a bowl to remove any lumps and ensure the ingredients are evenly combined. Set aside.

3. Make the Meringue

In a separate clean, dry bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to whisk until stiff peaks form. The meringue should be glossy and hold its shape when the whisk is lifted.

4. Add Flavoring

Add the vanilla extract, orange zest, and food coloring (if using) to the meringue. Gently fold to incorporate the flavors evenly.

5. Incorporate Dry Ingredients

Gradually add the sifted almond flour and powdered sugar mixture to the meringue. Gently fold the ingredients together with a spatula until fully combined. Be careful not to overmix; the batter should flow smoothly but not be too runny.

6. Pipe the Macaron Shells

Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each one. Tap the baking sheets gently on the counter to release any air bubbles from the batter.

7. Rest the Macarons

Allow the piped macarons to rest at room temperature for 30-60 minutes or until a skin forms on top. They should not stick to your fingers when touched. This step helps to ensure that the macarons bake with the perfect texture.

8. Bake the Macarons

Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, until they are firm to the touch but not browned. Let them cool completely on the baking sheet before removing them.

9. Make the Mandarin Orange Filling

While the shells are cooling, prepare the filling. In a bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, followed by the mandarin juice and zest. Continue to mix until the filling is light, fluffy, and well combined.

10. Assemble the Macarons

Pair up the cooled macaron shells based on size. Pipe a small amount of the mandarin filling onto the flat side of one shell. Top with another shell, pressing gently to create a sandwich.

11. Cure the Macarons

For the best flavor and texture, refrigerate the assembled macarons in an airtight container for at least 24 hours before serving. This curing process allows the flavors to meld and gives the shells time to soften slightly.

Servings and Timing

Servings: 18-20 macarons (depending on size)
Prep time: 30 minutes
Cook time: 15-20 minutes
Total time: 54 minutes (plus curing time)

Variations

Other Citrus Flavors: You can swap mandarin orange zest and juice with other citrus fruits like lemon, lime, or blood orange to create a unique flavor profile.
Color Options: Play with different colors using food coloring to match the flavor or theme of the macarons.
Add a Twist to the Filling: For an added texture, you can mix in finely chopped candied ginger or crushed pistachios into the filling.

Storage/Reheating

Storage: Store the macarons in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor.
Freezing: Macarons freeze well. To freeze, place them in an airtight container with layers of parchment paper between them. They can be stored in the freezer for up to 3 months. Let them thaw at room temperature before serving.

FAQs

1. Can I make macarons without almond flour?

No, almond flour is essential for creating the texture and flavor of macarons. Using a different flour may result in a different texture and consistency.

2. Can I make these macarons ahead of time?

Yes, macarons are actually better after they’ve been refrigerated for at least 24 hours. The resting period allows the filling and shells to soften and develop more flavor.

3. How do I know when my macarons are done baking?

Macarons should have a smooth, shiny surface and a firm base. When gently touched, they should not wiggle. They should also have “feet,” the ruffled edges at the base of the shell.

4. Can I use egg white powder for the meringue?

Yes, you can substitute egg white powder for fresh egg whites. The ratio is typically 1 tablespoon of egg white powder for each egg white.

5. My macarons cracked during baking. What went wrong?

If your macarons cracked, it’s usually because the oven temperature was too high. Try lowering the oven temperature and ensuring that the macarons rest long enough before baking.

6. Can I use another type of food coloring?

Yes, you can use any food coloring of your choice, but gel food coloring works best for macarons since it doesn’t add extra moisture to the batter.

7. My macaron shells are too soft. What did I do wrong?

Soft shells could mean the macarons were underbaked or that the batter wasn’t mixed properly. Be sure to let the shells rest until a skin forms and bake at the correct temperature.

8. Can I make the filling ahead of time?

Yes, you can make the filling in advance and store it in the refrigerator for up to 2-3 days before assembling the macarons.

9. Can I make macaron shells in advance?

Yes, you can bake the shells ahead of time and store them in an airtight container at room temperature for up to 2 days or freeze them for longer storage.

10. How do I prevent my macarons from sticking to the baking sheet?

Make sure the macarons have rested long enough to form a skin on top. If they’re still sticking, try using parchment paper or a silicone mat to prevent them from sticking.

Conclusion

These Mandarin Orange Macarons bring a burst of citrus freshness to the delicate and nutty texture of classic macarons. With a crispy outer shell, chewy interior, and creamy mandarin filling, these macarons are a beautiful treat for any occasion. While they require some patience and precision, the end result is a stunning and delicious pastry that’s well worth the effort. Enjoy every zesty, almond-filled bite!

Why You’ll Love This Recipe

Ingredients

For the Macaron Shells:

For the Mandarin Orange Filling:

Directions

1. Prepare Baking Sheets

2. Sift Dry Ingredients

3. Make the Meringue

4. Add Flavoring

5. Incorporate Dry Ingredients

6. Pipe the Macaron Shells

7. Rest the Macarons

8. Bake the Macarons

9. Make the Mandarin Orange Filling

10. Assemble the Macarons

11. Cure the Macarons

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I make macarons without almond flour?

2. Can I make these macarons ahead of time?

3. How do I know when my macarons are done baking?

4. Can I use egg white powder for the meringue?

5. My macarons cracked during baking. What went wrong?

6. Can I use another type of food coloring?

7. My macaron shells are too soft. What did I do wrong?

8. Can I make the filling ahead of time?

9. Can I make macaron shells in advance?

10. How do I prevent my macarons from sticking to the baking sheet?

Conclusion

Mandarin Orange Macarons: An Incredible Secret Recipe

Ingredients

Instructions

Notes

Nutrition