Typically lemons get all the spotlight during summertime, but orange deserves just as much love. It’s such a versatile fruit. It’s good for breakfast and when you are sick, it pairs amazingly well with chocolate, and it’s super yummy in so many sweet and savory dishes.
Ripe orange macarons are a wonderful summer treat enjoyed with extra orange frosting that will remind you of a frozen creamsicle.
My Favorite Orange Desserts
It’s no secret, I love oranges in my desserts. Like this super simple Sicilian Orange Cake and easy Orange Chocolate Cupcakes.
These orange macarons are just as bright and colorful.
Alterations for Orange Macarons
For these macarons I paired them with more orange frosting, but there are so many different types of filling you could use depending on the season, or your preference.
- Chocolate Ganache Frosting
- Whipped Cream Creamsicle Frosting
- Strawberry Jam
- Cranberry Preserves
- Walnut Cream Frosting
How to Make Orange Macarons
Just like with any other macaron, you are going to throughouly blend your flour and sugar, but you are also going to add 1 drop of orange oil, and the dried zest from one orange!
One day ahead of making these macarons, you need to zest one orange entirely. Place the zest on a piece of parchment paper and let it dry out in the sun. Add it to your powdered sugar and almond flour mix, and be sure to sift it through a fine mesh sieve.
I like to add it the sugar/flour mixture and pulse it in my blender for a little bit before sifting it.
- 200 g powdered sugar
- 110 g almond flour
- 100 g egg whites
- 50 g white granulated sugar
- ½ teaspoon cream of tartar
- Pinch of salt
- Dried zest from one orange
- 1 drop orange oil
- Wilton’s Orange Food Gel to preferred color
- 8 oz powdered sugar
- ¼ cup butter
- 2 tablespoons half and half
- 1 tablespoon freshly squeezed orange juice
- Wilton’s Orange Food Gel to preferred color
- Separate your egg whites and leave out overnight
- Also the day ahead (or more) zest one orange and leave to dry in the sun on parchment paper
- When preparing macarons, add orange zest, powdered sugar, and almond flour together until fine and airy
- Discard any big chunks
- Whip egg whites until ribbons start to form in the bowl
- Slowly add granulated sugar, cream of tartar and salt while mixing
- When whites have reached soft peaks add orange food gel coloring until desired shade is reached
- Add 1 drop orange oil
- Continue to whip until stiff peaks
- The tip of the egg white should not bend over at all at this stage
- Pour half of your sugar and almond flour mixture into the egg whites and gently fold
- When you can no longer see the sugar and almond flour mixture, add the rest of the flour
- Continue to gently fold into the egg whites until you can no longer see the flour
- Then begin to scrape the egg whites against the side of the bowl, making sure to incorporate more of the batter with each turn
- Continue to fold until batter is smooth and thick and runs off your spoon like thick lava
- Transfer to a piping bag with a round #1A tip
- Pipe uniform circles onto parchment paper until batter is gone
- Tap sheet against your counter top to release any bubbles
- Preheat oven to Fahrenheit 325°
- Let macaron rounds sit out for 30-60 minutes before baking
- Bake at Fahrenheit 325° for 18 minutes
- Allow to cool completely before removing from pan
- Whip all ingredients until smooth and delicious
- Match similar sized cookies and place frosting on the flat side of one cookie
- Sandwich frosting between cookies
- Store in the fridge overnight for the best results
What Type of Orange Oil Do You Use?
I like to use LorAnn Orange Oil.
It is highly concentrated and gives you a lot of flavor in one little drop, plus it tastes like real food and is made with natural oils.
Extra Tips for Making Macarons
Never forget to double up on your cookie sheets to prevent the bottom from burning, but also place a cookie sheet on the top rack of your oven to mitigate the browning off your cookies as well.
Watching several YouTube videos is the best place to learn exactly how to whip your egg whites, and exactly when to stop whipping your egg whites, and how exactly to fold your macronage.
Finally, get to know your oven. No matter what anyone else says is the perfect temperature, your oven will work differently. You’ll have to experiment with temperatures and the best time to cook them.
Macaron Making Supplies on Amazon
I am an Amazon affiliate and Amazon sometimes pays me an incredibly small stipend from the sale of these items, and it does not cost you anything to click on them!
You can’t make macarons without an electric mixer. If you don’t have a Bosch or a Kitchen Aid, a hand mixer is the next best thing.
This cheap Hamilton Beach is my favorite brand.
I really like silicone baking mats for baking. The baking community is split for macarons, Some prefer parchment paper, but for me I find that it has a tendency to make my macarons turn oval rather than stay round because the paper doesn’t always lay perfectly flat.
Always use gel for distinctive colors in your baked goods – especially macarons.
Make Orange Macarons
If you make orange macarons, tag @Fahrenheit350sweets on Instagram so I can see it! And I’d love it if you left a review and a comment below!