Macarons de laranja

Ingredientes

• 70 g superfine almond flour - blanched (1/2 cup + 2 Tbsp)
• 63 g powdered sugar (1/2 cup)
• 55 g aged egg whites, room temperature - about 2 large eggs
• pinch cream of tartar - optional
• 55 g granulated sugar (1/4 cup + 1 tsp)
• orange gel food coloring - optional
• 56 g unsalted butter, room temperature (1/4 cup)
• 2 g vanilla extract or vanilla bean paste (1/2 tsp)
• 2 g orange extract (1/2 tsp)
• 3 g fresh orange zest (1 Tbsp)
• 1 g fine salt (1/8 tsp)
• 125 g powdered sugar (1 cup)
• 10 g heavy whipping cream, room temperature (2 tsp)
• 15 g orange marmalade (2 Tbsp)
• Kitchen scale
• Stand Mixer or Electric Mixer
• Large, flat baking sheets
• Silpat Mats (or parchment paper)
• 1 Large Piping Bag (18-inch)
• Round Piping Tip - Ateco 805

Modo de preparo

1. 1

   --- French Orange Macarons ---

2. 2

   Sift 70g superfine almond flour and 63g powdered sugar into a large bowl and set aside.

3. 3

   Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium-low speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until you reach the soft peak stage.

4. 4

   Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form (this usually takes me about 6 minutes mixing with a Kitchen Aid on speed 6).

5. 5

   Fold the dry ingredients and orange gel food coloring into the meringue in using a circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!

6. 6

   Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.

7. 7

   Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.

8. 8

   Let the macarons rest for 30 minutes to develop a skin. The macarons should look matte once the skin has formed.

9. 9

   As the macarons rest, preheat your oven to 315 F.

10. 10

    Bake one tray of macarons at a time on the middle rack of your oven for 16-18 minutes and rotate your pan halfway through.

11. 11

    Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

12. 12

    If desired, you can use an edible orange marker to draw on half of the shells to make them look like the cross section of an orange.

13. 13

    --- Orange Buttercream Frosting ---

14. 14

    Beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.

15. 15

    Mix in 2g vanilla extract, 2g orange extract, 3g fresh orange zest and 1g salt on a low speed.

16. 16

    Slowly mix in 125g of powdered sugar and 10g heavy cream on a low speed.

17. 17

    Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.

18. 18

    If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).

19. 19

    Place in a piping bag with a round tip (or snip the end to have an opening that's about 1 cm wide) and set aside.

20. 20

    --- Assembling These Orange Macarons ---

21. 21

    Pipe a thick ring of orange buttercream or frosting of your choice around one macaron shell and fill the center with orange marmalade. Gently press a second shell on top of the frosting to create a sandwich.

22. 22

    Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!