Here I am again with a new macaron recipe. 2 weeks ago, my sister-in-law asked me to make her 45 macarons in 3 different flavours: mint, rose and, of course, orange blossom. It’s a recipe I’d never made before, so I took my inspiration from Valérie’s recipe on the blog C’est ma fournée. I followed her advice and added a little orange zest for more flavour.
Personally, I don’t like orange blossom, but my sister-in-law was delighted. They were apparently delicious 🙂
Ingredients & Method
3 components · Full recipe
Shells
Ingredients
- 2 × 52g (1.8 oz) egg whites
- 150g (5.3 oz) icing sugar
- 150g (5.3 oz) ground almonds
- 50g (1.8 oz) water
- 150g (5.3 oz) caster sugar
- apricot powder food colouring
Method
1
Blend the icing sugar and ground almonds together, then sift.
2
Cook the water and caster sugar to 118°C / 244°F. Add the apricot food colouring to the syrup, then pour it in a thin stream over 52g (1.8 oz) of egg whites whisked to stiff peaks.
3
Fold the remaining 52g (1.8 oz) of egg whites into the almond and icing sugar mixture until combined.
4
Fold the Italian meringue into the almond mixture and macaronage until the batter falls in a smooth, shiny ribbon.
5
Pipe the shells onto a baking sheet lined with parchment paper.
6
Bake at 120°C / 250°F for 22 minutes. Leave to cool completely before removing from the paper.
Step by step
Not quite comfortable with macaron shells yet? I’ve put together two full step-by-step picture guides to help you get it right every time:
Orange Blossom Ganache
Ingredients
- 100g (3.5 oz) white couverture chocolate
- 33g (1.2 oz) cream
- 6g (0.2 oz) butter
- approx. 6g (0.2 oz) orange blossom water (adjust to taste)
- a few orange zests
Method
1
Break the white chocolate into pieces and place in a bowl.
2
Heat the cream and bring to the boil, then pour in thirds over the chocolate, emulsifying between each addition.
3
Add the butter cut into small pieces and mix until smooth.
4
Add the orange zests and mix.
5
Add the orange blossom water. Stir, taste and adjust to your preferences.
6
Cover with cling film pressed directly onto the surface and refrigerate for at least 2 hours.
Assembly
Ingredients
- None
Method
1
Sort the shells by size, pairing them up.
2
Pipe the ganache onto the flat side of one shell and sandwich together with its matching shell.
3
Refrigerate for 24 to 48 hours before serving – this resting time is essential for the best texture.
Gallery
