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
For full list of supplies and ingredients please see the next step!
Step 1: Supplies
- 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
- Piping bag or Ziplock bag
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!)
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