Sunday, May 22, 2011

Orange Macarons with Creamsicle Frosting

They keep getting better.

When I first made macarons I fell in love with them. Not only are they adorable, they are delicious and the flavor combinations are endless. I am also really proud of myself since they seem to be a more challenging recipe. This time around I chose to make Orange Macarons because I love citrus flavored desserts this time of year. These flavor combination is right up there with the espresso caramel macarons I made with my friend Ellen earlier. I plan to try out many more combination in the future. I am lucky enough to have an AMAZING mother-in-law and she sent me a macaron cookbook for Easter. I can't wait to test out the recipes in there.

Remember, have no fear. These are not as hard as or scary as they look!

Orange Macarons with Creamsicle Frosting
macaron recipe adapted from Tartelette, buttercream recipe from Baked Perfection

makes approximately 20 - 25 macarons

For the shells:

90 grams egg whites (use egg whites that have been left in the fridge 3-5 days)
25 grams granulated sugar
200 grams powdered sugar
110 grams almond meal/flour
orange powder food coloring
zest of one large orange

In a stand mixer fitted with the whisk attachment, white the egg whites to a foam. Gradually add the granulated sugar and food coloring until you obtain a glossy meringue. Do not over bear your meringue or it will be too dry. Place the powdered sugar, almond meal, and orange zest in a food processor and pulse until well mixed. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first and then slow down. The batter should fall back on itself and flatten (about 50 strokes). Fill a pastry bag with a plain tip (I used an Ateco #809) with the batter and pipe small rounds (1 in in diameter, as they will spread) onto parchment paper or silicone mats lined baking sheets. Sprinkle with lavender petals. Let the macarons sit out for at least 30 minutes, up to an hour to harden their shells a bit. Preheat the oven to 300 degrees Fahrenheit (285 if your oven runs hot like mine) and bake for 20 minutes. Let cool completely before filling.

Creamsicle Frosting
recipe from Baked Perfection

1 stick butter, softened
3 cups powdered sugar
zest of one orange
11/2 teaspoon vanilla extract
2-3 tablespoons orange juice
pinch of salt

Cream, butter, orange zest, vanilla, and salt. Slowly add sugar, one cup at a time. Add 2 tablespoons of orange juice and beat until fluffy, adding more if needed.

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