Description
These orange creamsicle macarons have light orange flavored almond shells filled with creamy vanilla cream cheese frosting.
Ingredients
Scale
- 100 grams egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 60 grams granulated sugar
- 1/4 teaspoon orange extract, optional
- 2 drops orange gel food coloring, optional
- 110 grams almond flour, sifted
- 200 grams powdered sugar, sifted
- 57 grams unsalted butter, room temperature
- 113 grams cream cheese, room temperature
- 180 grams powdered sugar
- 1 tablespoon orange zest, optional, or 1/2 teaspoon orange extract
- 1 teaspoon vanilla extract
Instructions
- Sift the almond flour and powdered sugar together into a large bowl, then set the mixture aside.
- Add the egg whites to a stand mixer fitted with the whisk attachment and whisk on medium speed until foamy.
- Add the cream of tartar, then increase to medium-high speed and gradually add the granulated sugar.
- Once all the sugar has been added, increase the mixer to high and whisk until soft peaks form.
- Add orange extract and orange gel food coloring, if using, then continue whisking until stiff peaks form.
- Use a spatula to gently fold in half of the dry ingredient mixture until combined.
- Fold in the remaining dry ingredients until the batter flows like slow lava and can form a figure eight before breaking.
- Line a large baking sheet with a silicone macaron mat or parchment paper.
- Transfer the batter to a piping bag fitted with a large round tip and pipe 1-inch rounds.
- Tap the baking sheet on the counter 3 to 4 times, then pop visible air bubbles with a toothpick.
- Let the macarons rest at room temperature for 30 to 40 minutes, or until a dry skin forms on top.
- Preheat the oven to 300°F while the macarons rest.
- Bake one sheet at a time on the center rack for 13 to 15 minutes, or until the shells do not move on their feet when touched.
- Let the shells cool completely on the baking sheet before removing them.
- Beat the softened butter and cream cheese together in a stand mixer fitted with the paddle attachment until smooth.
- Add the powdered sugar and beat on low speed until combined.
- Beat the frosting on high speed for 3 to 4 minutes, or until light and fluffy.
- Mix in the orange zest or orange extract and vanilla extract until smooth.
- Match the cooled macaron shells by size, then pipe frosting onto one shell and top with another shell.
- Place the filled macarons in an airtight container and refrigerate for 12 to 24 hours before serving.
Notes
- Clean the mixing bowl and whisk attachment with lemon juice or white vinegar before making the meringue to remove any trace fat.
- Do not over-mix the batter once it reaches a flowing lava consistency.
- Let the filled macarons come to room temperature for about 1 hour before eating for the best soft texture.
- Store filled macarons in the refrigerator for up to 5 days.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 macaron
- Calories: 107
- Sugar: 15
- Sodium: 18
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 1.1
- Trans Fat: 0.1
- Carbohydrates: 16
- Fiber: 0.4
- Protein: 1
- Cholesterol: 8