Chocolate Orange Macarons
Posted October 11, 2024
I’m relatively new to baking macarons, but after trying these dark chocolate orange ganache macarons, I’m completely hooked! They were so much easier to make than I expected, and now I find myself whipping up a batch whenever I have the time (and the weather cooperates). These indulgent, citrusy treats have become my go-to obsession—let me show you how simple they really are!
This recipe will make about 24 1.5inch macarons, 48 shells. Active prep and assembly: 1.5 hours; Baking: 20 minutes; Additional time: 30 minutes
Equipment
▢ 1 stand mixer or electric hand mixer
▢ 2 pipping bags (What I use, Ateco, they also have biodegradable bags)
▢ food scale
▢ 1 flour sifter or fine mesh strainer
▢ parchment paper
▢ two cookie sheets
▢ macaron templates (you can use a special silicon mat or find a free template to print)
Ingredients
Macaron Shells
▢ 100 grams Almond flour
▢ 65 grams powdered sugar
▢ 70 grams egg whites at room temperature
▢ 75 grams sugar
▢ 1/4 teaspoon salt
▢ orange gel food coloring (optional)
Orange Chocolate Ganache Filling
▢ 90 grams of your favorite orange dark chocolate bar
▢ 30 grams heavy cream
Instructions
Macaron Shells
Weigh out almond flour and powdered sugar. Sift together three times, place in air tight container, and set aside.
In a stand mixer with a whisk attachment, whisk the egg whites, sugar, and salt on speed 4.
Whisk until soft peaks form (about 10 minutes). Soft peaks are when the mixture doesn’t hold its shape and melts back into itself.
Once soft peaks form, add food coloring (about 2 teaspoons for a bright orange). Note: the color will fade slightly during baking.
Continue whisking until stiff peaks form. The mixture will ball up inside the whisk, and peaks will hold their shape when you lift the whisk.
Sift in the dry ingredients into the egg white mixture.
Using a rubber spatula, gently fold the ingredients together. Keep folding until the batter forms a thick ribbon when lifted, and you can make figure 8s with the batter.
Transfer the batter to a piping bag fitted with a medium-sized round tip, then pipe rounds onto prepared baking sheets.
Firmly tap each baking sheet on the counter to release air bubbles. Use a toothpick to pop any bubbles that rise to the surface.
Let the macarons rest for 30 minutes, or until they develop a matte "skin."
Preheat the oven to 310°F (154°C) once the macarons have rested.
Bake one tray at a time on the middle rack for 12-20 minutes, rotating the pan halfway through for even baking.
Let the shells cool completely on the pan before removing them.
Orange Chocolate Ganache
Place the chocolate and heavy cream in a microwave-safe bowl.
Microwave in 30-second intervals until the chocolate begins to melt.
Stir the mixture until smooth and fully combined.
Assemble
Pair up the macaron shells. Pipe the ganache onto one shell, then gently press another shell on top. Repeat for all macarons.
Optional: Drizzle melted chocolate over each macaron with a spoon or piping bag for decoration.
Enjoy!
Store macarons in an airtight container at room temperature or in the refrigerator.
Notes
Make sure the mixing bowl and whisk are completely dry and free of any debris, as moisture or residue can prevent the egg whites from whipping properly.
The time it takes for stiff peaks to form may vary, so keep an eye on the mixture and don't rush it.
The time for the macaron shells to develop "skins" can vary based on humidity and temperature. To check if a "skin" has formed, gently touch the surface of a shell. If nothing sticks to your fingers, they’re ready to bake.
I recommend waiting to preheat the oven until the "skin" has formed, as this process can take different amounts of time depending on your environment.
After piping and removing air bubbles, the mixture will settle and smooth out.
The formation of a skin before baking is what creates the signature 'feet' on macarons.
