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Mandarin Orange Macarons: An Incredible Secret Recipe

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Mandarin Orange Macarons with a delicate almond shell and a zesty mandarin orange buttercream filling, offering a refreshing citrus twist on a classic French treat.

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

Instructions

  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.

Notes

  • For a different flavor, swap mandarin orange zest and juice with other citrus fruits like lemon, lime, or blood orange.
  • Gel food coloring works best for macarons as it doesn’t add moisture to the batter.
  • Adding finely chopped candied ginger or crushed pistachios to the filling can give a nice texture and extra flavor.
  • Macarons can be frozen for up to 3 months. Store in an airtight container with parchment paper between layers.

Nutrition

Find it online: https://chocolatecoveredamy.com/mandarin-orange-macarons/