Chocolate Orange Macarons

Chocolate Orange Macaron Recipe

These Chocolate Orange Macarons are a great Christmas holiday treat, perfectly reminiscent of a Terry's Chocolate Orange slice

Ingredients:

  • 3 Large Eggs, room temperature (100g)

  • 110g Almond Flour (~1 1/4 Cup )

  • 30g Cocoa Powder (~3 Tbsp)

  • 130g Powdered Sugar (~1 Cup)

  • 90g Granulated Sugar (~1/2 Cup)

  • 5mL Vanilla (1 Tsp)

  • 800mg Cream of Tartar (1/4 Tsp)

  • Brown Food Coloring (if desired to strengthen color)

**Note: Use gram measurements for Almond Flour and sugars if possible - for more precise consistency outcomes

Orange Chocolate Ganache Ingredients:

  • 4 oz SemiSweet Chocolate Chips

  • 2 Tbsp Unsalted Butter

  • 2 Tbsp Heavy Cream

  • 1 Tsp Orange Extract

  • Pinch of Salt

Recipe Steps




  • Sift 130g Powdered Sugar, 110g Almond Flour, and 30g Cocoa Powder into a mixing bowl. Mix together.

  • Separate 3 Egg Whites from Yolks (you will only need the Egg Whites for this recipe)

  • Add the Egg Whites into a separate clean mixing bowl

  • Using a stand mixer (or hand mixer), whisk Egg Whites until they begin to foam

  • Once Egg Whites are foaming, add the 1/4 Tsp Cream of Tartar and 1 Tsp Vanilla

Foaming Stage

Soft Peak Stage


  • Continue mixing Egg White mixture until they reach Soft-Peak stage

  • Slowly add the 90g Granulated Sugar & Food Color (optional)

  • Mix until Stiff Peaks form (can stop mixer and pull up whisk, and Egg White shape holds (doesn't collapse / lose shape)

  • Begin folding in 1/3 of dry ingredient mix (Powdered Sugar & Almond Flour)

  • Mix until incorporated (but don't overmix!)

  • Carefully fold in remaining dry ingredient mix and fold gently

  • Final mix should be like flowing lava (common technique is to see if you can "draw" a figure-8 with dough coming off the spatula, without the mixture breaking)

Stiff Peak Stage

  • Spoon mixture into a piping bag with a medium round piping tip

  • Pipe 1-inch dollups onto baking sheet lined with parchment paper (or use a macaron guide if you have one)

  • Tap pan onto counter several times to release air bubbles in the dollups and to soften the shape of each shell

  • Allow 40+ minutes before putting the cookies in the oven. Do not put cookies into the oven until they have "cured" enough that you can touch the top of the cookie without it being sticky.

  • This step is important - RESIST THE URGE TO CUT THIS SHORT! (Macarons will often fail to rise in the oven and will develop cracks on top if you don't cure them first)

  • Preheat oven to 320 degrees, fahrenheit

  • Bake at 320 degrees for 10-12 minutes, rotating the tray halfway through. Be careful not to leave oven door open very long during rotation


  • Bring Cream and Butter just to a boil. Remove from heat (or microwave in microwave-safe bowl for ~1.5-2 minutes)

  • Pour mixture over top of SemiSweet Chocolate Chips

  • DO NOT STIR

  • Cover for 2 minutes (to keep in the heat), allowing Cream mixture to melt Chocolate

  • Add Orange Extract, Salt and then stir until fully melted and mixed

  • Set ganache in Fridge to thicken and cool ~30 minutes

  • Spoon ganache into a piping bag

  • Pipe Ganache onto center of Macaron Shell

  • Add top Macaron Shell

ENJOY!