Description
Delight in these elegant Mandarin Orange Macarons, featuring crisp almond meringue shells infused with mandarin zest, paired with a smooth, citrusy buttercream filling. Perfectly balanced between sweet and tangy, these colorful macarons offer a fresh twist on the classic French treat, ideal for entertaining or special occasions.
Ingredients
Scale
Macaron Shells
- 100 grams (about 1 cup) almond flour
- 100 grams (about 1 cup) powdered sugar
- 75 grams (about 2 large) egg whites
- 50 grams (about 1/4 cup) granulated sugar
- 1/4 teaspoon cream of tartar
- Orange food coloring, as needed
- Zest of 1 mandarin orange
Mandarin Orange Buttercream Filling
- Softened butter (approx. 100 grams / 7 tablespoons)
- Powdered sugar (approximately 100 grams / 3/4 cup)
- Fresh mandarin orange juice (about 1-2 tablespoons)
- Mandarin orange zest (from 1 mandarin orange)
- 1/2 teaspoon vanilla extract
Instructions
- Sift Dry Ingredients: In a medium bowl, sift together the almond flour and powdered sugar to remove any lumps and ensure a smooth texture for the shells.
- Make Meringue: Whisk the egg whites with cream of tartar until foamy. Gradually add the granulated sugar while continuing to whisk until stiff peaks form, creating a stable meringue base.
- Fold Mixture: Gently fold the almond flour and powdered sugar mixture into the meringue using a spatula. Continue folding until the batter has a smooth, lava-like consistency that flows off the spatula in thick ribbons.
- Pipe Shells: Transfer the batter into a piping bag fitted with a round tip. Pipe small, even circles onto parchment-lined baking sheets, spacing them apart to allow for spreading.
- Rest Shells: Allow the piped macarons to rest at room temperature for 30 to 60 minutes, or until a dry skin forms on the surface. This step is essential to develop the signature smooth tops and feet.
- Bake Macarons: Preheat the oven to 150°C (300°F). Bake the macarons for 15 to 20 minutes until they have risen and formed delicate feet, with firm but tender shells.
- Prepare Buttercream Filling: In a separate bowl, beat the softened butter with powdered sugar, fresh mandarin juice, mandarin zest, and vanilla extract until smooth, creamy, and well combined.
- Assemble Macarons: Once cooled, pair shells of similar size. Pipe a small amount of the mandarin buttercream onto one shell, then sandwich it with the matching shell to complete the macaron.
Notes
- Resting the macaron shells before baking is crucial to form a skin that prevents cracking.
- Use room temperature egg whites to achieve optimal meringue volume.
- You can substitute mandarin juice with fresh orange juice if mandarins are unavailable.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated macarons to room temperature before serving for best flavor and texture.
