Summer is all about savouring fresh and vibrant flavours, and when it comes to capturing the essence of the season, vanilla orange is the ultimate power duo. The classic sweetness of vanilla meets the tangy zest of orange, creating a flavour explosion that screams “summertime bliss.” In this recipe for Vanilla Orange Macarons, I am bringing sunny vibes and delicious refreshment to an all-time classic treat.
French buttercream is the perfect macaron filling. I cannot believe it took me this long to try it! It’s ridiculously rich and creamy, making every bite a little taste of heaven. What’s cool is that it uses egg yolks, which is perfect because, you know, macarons use egg whites. This way, you won’t have leftover bits or have to suffer through countless yolky omelettes. So it’s convenient, but also takes the macarons to a whole new level, giving them a luxurious and velvety touch.
The freshly grated orange zest adds a burst of vibrant citrus flavour that tastes incredibly real and refreshing. No artificial stuff here! And let’s not forget about the magical vanilla bean paste. It infuses the buttercream with those tiny black vanilla bean specks and an intense vanilla aroma that’s simply irresistible.
Vanilla Orange Macarons
- 100 grams egg whites
- 52 grams white sugar
- 90 grams almond flour
- 160 grams icing sugar
- 2 tsp orange food colouring gel or powder
Vanilla Orange French Buttercream
- 200 grams white sugar
- 1/4 cup water
- 4 egg yolks
- 227 grams butter
- 1/4 tsp salt
- 2 tsp vanilla bean paste
- Zest of 1 orange
- Sift together the almond flour and icing sugar into a large bowl. Set aside.
- In a separate bowl, use an electric mixer to whisk the egg whites until foamy.
- Gradually add the white sugar and food colouring to the egg whites while continuing to whisk, until you achieve stiff peaks.
- Gently fold the dry ingredients into the egg white mixture, using a spatula. Be careful not to over-mix.
- Divide the batter evenly into 2 bowls. Dye one with the orange food colouring. Spoon each colour of batter onto separate pieces of plastic wrap, and roll into a sausage. Snip the ends of the rolls and place them side-by-side into a piping bag fitted with a round tip.
- Pipe the batter onto the prepared baking sheet in small circles. Space them evenly apart.
- Tap the baking sheet gently on the counter to release any air bubbles.
- Let the macarons rest at room temperature for 30-45 minutes, until a skin forms on the surface.
- Preheat the oven to 285°F (140°C).
- Bake the macarons for 20-22 minutes, until they are fully set.
- Remove the baking sheet from the oven and let the macarons cool completely before removing them from the parchment paper or silicone mat.
Vanilla Orange French Buttercream
- In a small saucepan, combine the granulated sugar and water. Place the saucepan over medium heat and stir until the sugar dissolves completely. Increase the heat to high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature. The syrup should reach a temperature of 238°F (114°C).
- While the sugar syrup is boiling, start whisking the egg yolks on medium speed.
- Once the sugar syrup reaches the desired temperature, carefully and slowly pour it into the whisking egg yolks in a thin, steady stream. Be cautious not to pour the syrup onto the whisk as it could splatter.
- Continue whisking the egg yolk mixture on medium-high speed until the mixture cools down to room temperature. This process may take about 10-15 minutes. The mixture will become thick and pale yellow in colour.
- Once the egg yolk mixture has cooled, gradually add in the softened butter, one tablespoon at a time, while continuously whisking on medium speed. Make sure each tablespoon of butter is fully incorporated before adding the next.
- After all the butter has been added, continue whisking the mixture for a few more minutes until it becomes smooth, creamy, and fluffy.
- Finally, add the vanilla and orange zest and whisk for an additional minute to ensure it is well incorporated.
- To assemble the macarons, pair up the shells of similar size and shape.
- Pipe a dollop of buttercream on one half of each pair of shells.
- Gently sandwich the two halves together to create a finished macaron.
- Let the macarons rest in the fridge overnight. This step is critical!
- After a minimum of 8 hours resting in the fridge, take the macarons out and allow them to come to room temperate. Serve and enjoy!
- Store macarons in an airtight container in the refrigerator.
- Macarons can be refrigerated for 5-7 days.
- Unfilled macaron shells can be frozen for 1-2 months.
- Thaw frozen shells in the refrigerator before filling.
- Bring macarons to room temperature before serving.