Orange Buttercream Macarons

Hi from my couch! Again! Forever, maybe!

Okay – week 100 of quarantine. What can I update you on…

I’m re-reading the Harry Potter series and also enjoying a couple of new titles. I was watching too much TV (sometimes when I do this I feel like I turn into a poorly functioning human) so I took a break from movie reviews. I made the most incredible quarantine-themed playlist. I gave up on Hot Balcony Guy after my huge sign went ignored. I signed up for Skillshare so I can learn some new skills (I’m very type A…what can I say). 

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I miss my family, friends, community, etc. But all in all, things are standard and pretty good over here. Thank goodness.

And by “things are standard”, I mean I’ve made another batch of macarons.

This time they’re ORANGE BUTTERCREAM MACARONS. You guys, these sweet, citrus-y cookies? C’est Magnifique.

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Ok. These macarons. How beautiful are they?! I couldn’t stop taking their picture. These babies knew how to werk the camera!!!

If you’ve never had a macaron…what are you even doing?! I am so sorry for you. Please remedy the situation immediately. Make these. It’s so fun and a perfect quarantine baking project because they take some patience and I’m betting you have free time available.

These guys use a basic French macaron recipe with orange buttercream frosting piped in between the two cookies (with real orange juice! hello, vitamin C boost anyone?!) The result is a sweet, citrus-y, delightful, wonderful, splendid, etc. cookie that will. not. disappoint.

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Orange Buttercream Macarons

for the macaron shells

1 cup powdered sugar

3/4 cup almond flour

2 large egg whites

1/4 cup white granulated sugar

orange food coloring

for the orange buttercream frosting

4 tbsp unsalted butter

2 cups powdered sugar

1/2 tsp orange zest

1-2 tablespoons freshly squeezed orange juice

orange food coloring

directions

sift 1 cup of powdered sugar and 3/4ths cup almond flour into a large bowl. whisk to combine, then set aside.

add the egg whites to a metal mixing bowl and start whisking on one of the lower settings (I start with a 4 on my Kitchenaid) until the egg whites start to look frothy. add half of the granulated sugar to the egg whites, then increase the speed to a medium (7 for me) until the mixture is entirely foamy and mostly white. add the remaining granulated sugar, then increase the speed to high (9 works well) and continue to whisk until stiff peaks form. add the food coloring to the meringue at this point and mix until the desired color is uniformly distributed.

remove the bowl containing the meringue from the stand mixer. add half of the dry ingredients directly into the bowl containing the meringue, then use a spatula to gently fold meringue around and over until the dry ingredients are well incorporated. add the remaining dry ingredients, and continue to fold the batter. avoid over-mixing by going slowly. the batter is ready when it falls off the spatula in ribbons, but isn’t runny.

transfer the batter to a piping bag with a large round tip. pipe small, uniform circles onto cookie sheets lined with parchment paper by holding the piping bag at a 45 degree angle to sheet. make sure not to overcrowd the sheets.

once finished with piping the batter, take each cookie sheet and carefully but forcefully bang the bottom of each corner on the countertop, to help release air bubbles in the batter! let the cookies sit for 35 minutes. preheat the oven to 305 F while you wait.

bake the cookies on the top shelf of the oven for 15 minutes. remove from the oven but let the cookies cool completely before touching them.

while the cookies cool, make your orange buttercream by creaming the butter in a clean mixing bowl. add the powdered sugar and mix on high for a minute, then add the orange zest and orange juice. finally add the food coloring and continue to mix until the desired color is reached.

transfer the buttercream to a new piping bag and pipe frosting on the underside of one cookie. sandwich with another cookie of roughly the same size. repeat over and over again.

optional: paint macarons into lil baby oranges with orange food coloring mixed with a little bit of water.

enjoy!

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And don’t forget to check out the other macaron recipes I’ve shared, because you can seriously never have too many and with these bad boys practice really makes perfect: here, here, here.