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Mandarin Orange Macarons Recipe

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4.2 from 15 reviews

Delight in these delicate Mandarin Orange Macarons featuring crisp almond shells tinted with a hint of orange and filled with a luscious mandarin orange buttercream. This refined French treat combines the airy texture of macarons with the fresh, zesty brightness of mandarin oranges, perfect for elegant gatherings or a sophisticated sweet indulgence.

Ingredients

Macaron Shells

  • 85 g almond flour
  • 150 g powdered sugar
  • 90 g egg whites (about 3 large eggs), room temperature and aged for 24 hours
  • 80 g granulated sugar
  • Orange gel food colouring (small amount)

Mandarin Orange Buttercream Filling

  • 115 g unsalted butter, room temperature
  • 135 g powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp mandarin orange zest
  • 2 tbsp mandarin orange juice, freshly squeezed

Instructions

  1. Prepare Baking Sheets: Line two baking sheets with parchment paper cut to fit flat to ensure even baking. Set aside for macaron piping.
  2. Sift Dry Ingredients: Sift almond flour and 150 g powdered sugar through a fine mesh sieve onto parchment paper. Scrape and discard large chunks, then sift again into a bowl and set aside.
  3. Make Meringue: Using an electric or stand mixer with a whisk attachment, beat the aged egg whites on medium speed until frothy foam forms, resembling cappuccino foam.
  4. Add Granulated Sugar: Gradually add granulated sugar in thirds while increasing the mixer speed to high, whisking until soft peaks form.
  5. Add Food Coloring: Use a toothpick to incorporate a small amount of orange gel food coloring and continue to whisk until firm, stiff peaks develop.
  6. Combine Dry Ingredients and Meringue: Fold half of the sifted almond flour and powdered sugar mixture gently into the meringue using a rubber spatula until just combined.
  7. Complete Folding: Add the remaining dry mixture and continue folding carefully using a figure-eight motion to deflate some air but maintain flow, stopping when batter drips smoothly off the spatula without breaking.
  8. Pipe Macarons: Transfer batter into a piping bag fitted with a round tip. Pipe 1-inch circles spaced 1 inch apart on prepared sheets, holding the piping bag perpendicular to the surface.
  9. Remove Air Bubbles: Firmly lift and drop baking sheets on the countertop multiple times to bring trapped air to the surface.
  10. Rest Macarons: Let piping rest in a cool place uncovered for 30 minutes to 1 hour until tops are dry to touch and not sticky when brushed with a finger.
  11. Preheat Oven: Set oven to 300°F (150°C) to prepare for baking.
  12. Bake Macarons: Bake each tray on the middle rack for 15-16 minutes. They are done when their feet have set and they lift easily off parchment paper.
  13. Cool Shells: Remove from oven and allow macarons to cool completely on the baking sheet before filling.
  14. Make Buttercream: Beat butter on medium-high speed until light and creamy. Gradually add powdered sugar and beat until smooth.
  15. Add Flavorings: Stir in vanilla extract and mandarin orange zest until combined well.
  16. Incorporate Orange Juice: Mix in orange juice one teaspoon at a time, beating between additions until buttercream reaches a smooth, spreadable consistency. Adjust with more juice or powdered sugar if needed.
  17. Pipe Filling: Transfer buttercream to a piping bag with an open star tip for easy application.
  18. Assemble Macarons: Match macaron shells size-wise, place one shell bottom side up, pipe buttercream to nearly the edges, then gently sandwich with the matching shell on top.
  19. Mature Macarons: Store assembled macarons in an airtight container in the refrigerator for at least 24 hours to soften and develop flavor. Bring to room temperature before serving.

Notes

  • Aging egg whites for 24 hours helps produce a stable meringue with better volume.
  • Proper folding is key to achieve the signature smooth, glossy shells with feet.
  • Resting the piped batter allows the macarons’ skins to form, preventing cracking during baking.
  • Mandarin orange juice is added gradually to control the buttercream’s consistency, ensuring it is neither too wet nor too dry.
  • Allow macarons to mature in the fridge for best texture and flavor balance.
  • Use room temperature ingredients for easier mixing and better texture.

Find it online: https://marthatasty.com/mandarin-orange-macarons-recipe/