In this instructable, I will guide you on how to make a fragrant orange blossom macaron with orange creme filling. This will be my second time making macarons so bear with my imperfections. I am still working on the sizing and filling of the macarons. This will take about 2 hours to make plus 24 hours in the fridge

Supplies

For full list of supplies and ingredients please see the next step!

Step 1: Supplies

Tools:

Baking sheet
Stand or hand mixer with paddle and whisk attachment (will make whipping the egg whites SO much easier)
Food processor (not pictured)
Food scale
Measuring spoons
Silicon Mats or parchment paper
Wilton 1m round tip
Sifter
Piping bag or Ziplock bag

Ingredients:

Orange Blossom Macaron

130 g of granulated sugar
240 g of almond flour
110 g of powdered sugar
120-125 g of egg whites (about 4 medium eggs) at room temperature (if you don’t have room temperature eggs, a quick tip is to put the eggs in a bowl of warm water, about 170 F, for 10 minutes and it will become room temperature)
¼ tsp of cream of tartar
½ tbsp of orange blossom water
50 drops of yellow food coloring
5 drops of red food coloring

Orange Creme Filling

55 g of soften butter
250 g of powdered sugar
2-3 tbsp of water
1 tbsp of orange extract
¼ tsp of vanilla extract

Step 2: Orange Blossom Macaron

Measure out all the ingredients
Line parchment paper or silicon mat on a baking sheet
Combine the almond flour and the powdered sugar in a food processor and pulse until all are mixed.
Once mixed, sift the mixture in a bowl and discard the big clumps
After everything is sifted, set it aside and get your mixer ready
Put the room temperature egg whites in the mixer bowl and with the whisk attachment, whip on setting 4 on Kitchenaid or medium speed until foamy (about 5-8 minutes)
Once foamy, turn the mixer to low speed (speed 2 Kitchenaid) and add the cream of tartar and slowly add the granulated sugar
Once all the sugar is added, bump the speed to 8 in the Kitchenaid or high until you have a stiff meringue (you know it is a stiff peak when you can put the bowl on top of your head and the eggs don’t fall out, or a less scary way of knowing is when the eggs form a stiff peak on the whisk) about 20 minutes for me.
When you have a stiff peak, you then can fold the ½ tbsp of the orange blossom water. Do not overmix!
Fold in the almond flour and food coloring to the egg whites until you have a sandy consistency. Mix well! A test you can do is to try and make a figure 8 with the batter. If you can make a couple of figure 8s without the batter breaking, then the batter is ready.
Transfer the batter to a piping bag with a 1m tip and pipe out the macarons on the silicon mat baking sheet, about 1 inch in diameter, and 1 inch spacing (It’s very hard and I am still working on it!)
Once all piped, tap the baking sheet about 10 times to get rid of the air bubbles. DON’T SKIP!
Let the macaron dry for an hour and until a thin film form on top (after an hour, lightly graze the top of the macaron and the batter should not stick to your finger)
45 minutes into the waiting time, preheat the oven to 300 F
Once the macaron finish drying and the oven is preheated, bake the macarons for 15 minutes
Let the macaron completely cool before adding the frosting

Step 3: Orange Cream Filling

While you wait for the macarons to dry, you can make the filling!

Cream the butter in the stand mixer with a paddle attachment.
Once creamed, add the powdered sugar, orange extract, and vanilla extract and mix
Add the water 1 tbsp at a time until you get a consistency you like. I used 3 tbsp
Set aside until the macaron is ready

Step 4: Assembling the Macarons

Place the filling in a piping bag with 1m tip
Once the macarons are cooled, add a squeeze of filling on one macaron and then top with another macaron.
Repeat until you use all your macarons, you will have a leftover creme filling
(optional) Let it sit in an air tight container in the fridge for 18-24 hours (the macarons taste a lot better after chilling time, if you can resist!)
Enjoy!