Easy Orange Macarons Recipe To Try At Home

Orange macarons are round, colored cookies consisting of a ganache or buttercream filling between two halves. Macarons are often filled with orange custard or buttercream that melts into your mouth.

Most people don’t try out making macarons at home because they feel it’s very complex, but today I bring you my version of the macaron recipe that is simple and easy to make requiring a few ingredients only.

Orange macarons are a treat all over the world and flavor options are endless. What I love about this recipe is that you can make macaron shells ahead of time and keep them in the fridge. When the time comes, you can fill the macarons with your desired filling.

Table of Contents

What Will You Need to Make Orange Macaron Shells?

To make the shells, you only need a few ingredients that are readily available in most homes.

Almond meal: The main ingredient of the macaron shells is the almond meal. You can either make it at home or buy it from a supermarket. I prefer making it at home with fresh almonds and powdered sugar.
Egg whites: When making macarons, always weigh egg whites rather than measure them.
Cream of tartar: It prevents the water and protein of the eggs from separating. If you don’t want to use it, you can use lemon juice, and vinegar instead.
Orange extract: For macarons, always use an extract that is not oil-based.
Food colors: Use gel-based or powdered food colors for macarons, as water-based colors change the consistency of macarons.

How to Make Orange Macarons At Home?

Follow this recipe to make fluffy and sweet orange macarons at home from scratch.

⏱ Prep Time: 15 minutes | 🔥 Cook Time: 30 minutes | 🍽 Serving: 30

Ingredients

Macaron
Orange color gel 3 – 4 drops
Orange extract ½ tsp
Orange zest ½ tsp
Sugar ¼ cup
Kosher salt ¼ tsp
Cream of tartar ⅛ tsp
Powdered sugar 200g
Egg white 3 eggs
Almond meal 1 cup

Instructions

In a food processor, combine sugar and almond meal. Add the orange zest after sifting it.
Using the whisk attachment on a stand mixer, combine the egg whites and cream of tartar in a grease-free bowl. begin whisking at a medium pace.
Start adding the granulated sugar one spoon at a time after a minute. Turn the mixer to medium-high and beat until firm peaks form after all the sugar has been added.
Add pink gel food coloring and flavors extract. Together nicely.
Then, incorporate the almond mixture in three batches into the whisked egg whites. Fold the ingredients consistently until you reach a dropping consistency or a figure-8 ribbon.
Using a spatula, distribute the mixture across the bowl before bringing it back to the middle. Repeat the process until you achieve the desired consistency. A “cake batter” consistency is required.
Put the batter in a bag equipped with a large round tip for piping (No.12). Using a template, pipe macarons of the same size onto a baking sheet coated with parchment.
To get rid of any air bubbles or air pockets, tap the baking tray several times on the counter.
For around 30 to 40 minutes, until the macaron shells develop a top skin, leave the baking sheets with the macaron shells on the counter in a cool, dry location. The shell shouldn’t adhere to your finger if you contact it.
Set the oven’s temperature to 150°C/300°F/Gas Mark 2.
Depending on your oven, bake the macarons for 12 to 15 minutes.
Before removing them from the baking sheet and placing them on a cooling rack, let them cool for at least 10 minutes.
Pair macaron shells of the same size on a baking sheet to create macarons of the same size.
Put the buttercream in one piping bag and the filling in another.
On one macaron shell, pipe a ring of buttercream, then pipe the filling in the middle of that ring. To create a macaron, place the two shells together.
Best to consume them one or two days after freezing.

Other Recipes to Try

Orange Macarons Topping Ideas

Here are some toppings you can try with these orange macarons.

1. Orange Marmalade

1 cup peeled and chopped oranges
3 tbsp water
1/4 cup granulated sugar
1 tbsp orange zest

Take a small saucepan, add all the ingredients and bring it to a boil. Cook everything to make a syrup. Once the marmalade is glossy and sticky, turn off the heat and let it cool.

2. Dark Chocolate Ganache

1/3 cup heavy cream
4 ounces dark chocolate

Chop the dark chocolate and place it in a bowl. Heat cream in a small pan, and add chocolate pieces. Stir until it’s all melted. Make sure to cool the chocolate ganache before piping.

3. Vanilla Buttercream

2 cups unsalted butter
1 tbsp vanilla extract
7 cups powdered sugar
3 tbsp whipping cream

Beat butter with vanilla extract for 30-40 seconds. Slowly add sugar while mixing with a spatula. Mix everything until everything is dissolved.