Orange Macarons

If you’ve never tasted orange macarons, then the sweet and citrusy treat is waiting for you! The tiny cookies are some of my absolute favorites to whip up when I want to make something special but not too difficult to accomplish at home. They have crisp shells, chewy soft middles, and a pop of orange flavor that makes them extra special. Not to mention, they look amazing on any dessert tray!

Let me show you just how easy this orange macaron is to make from scratch. You don’t have to be a pastry chef; I promise.

What are Orange Macarons?

Orange macarons are very delicate French cookies made with almond flour, egg whites, and sugar, filled with a smooth orange-flavored buttercream or ganache. What sets them apart is that bright citrusy flavor that goes hand in hand with these soft, chewy, classic macaron textures. The cookies have a little bit of crunch on the outside, are very soft on the inside, and the filling is buttery, sweet, tangy, and loaded with orange zest and juice.

Perfect for a spring gathering, afternoon tea, or, say, right now when you feel like having a fancy snack at home.

Ingredients

For the macaron shells:

• 1 cup powdered sugar
• ¾ cup almond flour
• 2 large egg whites (room temp)
• ¼ cup granulated sugar
• ½ tsp orange zest
• Orange gel food coloring (optional)

For the orange filling:

• ½ cup unsalted butter (softened)
• 1 cup powdered sugar
• 1 tbsp orange juice
• 1 tsp orange zest
• Pinch of salt

How to Make Orange Macarons

1. Ingredient preparation: Almond flour and powdered sugar should be sifted into a bowl. Set aside.
2. Cook egg whites until foamy to make meringue. Add granulated sugar continuously, beating all the while until the sugar is completely absorbed and stiff peaks form. When the meringue is in a bowl, add food coloring and orange zest bits, showering over.
3. Fold batter: Fold in with a gentle hand to avoid popping air bubbles, and fold the dry ingredients into the meringue until it flows like lava. Do not overmix-about 50 folds generally works.
4. Pipe: Package in a pretty box for a homemade gift.
5. Bake: Bake in a preheated oven at 300°F (150) for 14~16 minutes. Once baked, allow the macaron shells to cool completely before filling them.
6. To Make Filling: Beat unsalted butter until soft and creamy. Then add powdered sugar, orange juice, and zest, and a pinch of salt. Beat again until all ingredients are well dissolved and mixed.
7. Assemble by piping the filling on one shell and cap it with another one. Press them gently together, so they stick.

Storage Tips

• Macarons would stay up to five days in an airtight container, stored in the refrigerator.
• Let them sit at room temperature for 15-20 minutes before eating.
• The next day is always better as flavors meld!

Serving Suggestions

• Serve with tea or coffee.
• Add them to a dessert platter for parties.
• Package in a pretty box for a homemade gift.

Pro Tips & Variations

• Food coloring in gel will help prevent messing up the batter texture.
• Try an orange ganache with white chocolate for an even richer filling.
• If you’re up for it, a little orange extract could always amp up the citrus-y flavor.

FAQs About Orange Macarons

Can these be made without almond flour?

Not really; almond flour gives macarons their classic texture. Other substitutes would change the consistency.

And what if I don’t have orange zest?

If you can’t find it, just a drop of orange extract will do it, but zesting the fruit yields the freshest natural flavor.

Are orange macarons gluten-free?

Well, yes. They’re inherently gluten-free since we use almond flour instead of wheat flour.

Can I make them dairy-free?

Dairy-free butter could be used in the filling. The shells could be kept dairy-free anyway.

Give These Orange Macarons a Try!

I absolutely love these orange macarons for how bright and fresh they taste! They look fancy but are totally beginner-friendly! This is one of those recipes you will want to make in every flavor! Let me know yours turned out!