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Orange macarons

Posted by Jeanne on June 27, 2010

Why do I keep making macarons?  They are such a pain in the neck – finicky little things.  They crack in the oven, or they don’t rise right, or they are lumpy, or the dough is over-or-under-mixed…

When they do come out though, they are incredible.  Almost ethereal.

Orange macarons


1 C almond flour

2 C confectioner’s sugar

1 tsp salt

3 egg whites, at room temperature

pinch cream of tartar

3 TB sugar

1 tsp orange extract

Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a 1/2-inch plain tip; set aside.  Combine confectioner’s sugar, almond flour, and salt in a food processor.  Pulse until the mixture is well combined and all the pieces are uniform in size.  Set aside.

Place the egg whiles in the bowl of a stand mixer and beat on medium speed until the eggs are turning white and foamy.  Add the cream of tartar , increase the speed to medium high, and beat until the eggs are white in color.  Continue beating, adding sugar one TB at a time and then orange extract, until the eggs hold stiff peaks.  Do not overmix.

Using a rubber spatula, gently fold the dry mix into the egg whites in three batches until the dry mix is just combined.  Preheat oven to 350F.

Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet. Pick up the baking sheets and knock them on the counter. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.

Bake for 6.5 minutes, swap the baking sheets, and bake for another 6.5 minutes.  Let cool on the baking sheets – cool cookies completely before icing.


1 C confectioner’s sugar

1 TB fresh orange juice

1 TB freshly grated orange zest

1 TB light corn syrup

4 TB (0.5 stick) butter, softened

Beat all icing ingredients together in a large mixing bowl until well-combined.

Place icing in a large plastic bag with a zip top.  Squeeze to remove the air, seal, and refrigerate until ready to use.

Pair cookies of approximately the same size and shape, and turn them over on the work area.  Snip the corner off the icing bag, and pipe about 1 to 2 tsp. of icing onto half the cookies.

Top with the other halves of the cookies.

Admire for a bit, but then eat them.  Share them.  Enjoy them.


3 Responses to “Orange macarons”

  1. Carrie said

    I have this serious mental block against making any type of cookie that requires filling. I don’t know how to overcome this. I have a recipe for maple cookies with lemon filling that looks heavenly, but I just can’t do it.

    I am therefore seriously impressed by your macaroon undertaking.

  2. […] paste and a couple of drops of red food coloring to this recipe instead of the orange extract in this recipe.  The cookies are beautiful but I want to figure out a way to get more tomato-ness into them.  […]

  3. […] 2010 I think I should stick to foods that are naturally gluten-free.  Especially desserts.  Like macarons.  Or these awesome […]

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