Orange Creamsicle Macarons
Bright and citrusy macarons filled with a creamy orange-flavored filling that delivers a taste reminiscent of the classic creamsicle dessert.
Ingredients
For the Macaron Shells
- 100 grams egg whites (room temperature) Use room temperature for best results.
- 1/4 teaspoon cream of tartar Stabilizes the meringue.
- 60 grams granulated sugar
- 1/4 teaspoon orange extract (optional) For added flavor, optional.
- 2 drops orange gel food coloring (optional) For color enhancement, optional.
- 110 grams almond flour (sifted) Ensure it is well-sifted for smooth shells.
- 200 grams powdered sugar (sifted) This is separate from the filling powdered sugar.
For the Cream Filling
- 57 grams unsalted butter (room temperature) Use room temperature for best results.
- 113 grams cream cheese (room temperature)
- 180 grams powdered sugar
- 1 tablespoon orange zest Or substitute with 1/2 teaspoon orange extract.
- 1 teaspoon vanilla extract
Instructions
Preparation of Shells
- Sift the almond flour and 200g powdered sugar together into a large bowl. Repeat the sifting if clumps remain.
- In a stand mixer fitted with the whisk, whisk the room-temperature egg whites on medium speed until foamy. Add 1/4 teaspoon cream of tartar to stabilize the meringue.
- Increase to medium-high and slowly add the granulated sugar in a steady stream, then whip until soft peaks form.
- Add orange extract and food coloring if using, then whip until stiff, glossy peaks form.
- Fold half of the sifted dry ingredients into the meringue gently, then add the remaining dry mix and continue folding until the batter flows slowly off the spatula.
- Line a baking sheet with a silicone mat or parchment paper and transfer the batter to a piping bag.
- Pipe 1-inch rounds, leaving 1 inch between each. Tap the sheet to release air bubbles, then let the piped macarons rest for 30-40 minutes until a dry skin forms.
Baking the Shells
- Preheat the oven to 300°F (150°C). Bake one sheet at a time for 13-15 minutes.
- Let the shells cool completely before removing from the baking sheet.
Making the Filling
- In a stand mixer with the paddle attachment, beat unsalted butter and cream cheese until smooth.
- Slowly add powdered sugar while mixing, then increase speed and beat until fluffy. Fold in orange zest and vanilla extract.
Assembling the Macarons
- Pipe a small mound of filling onto one shell and sandwich with another shell. Refrigerate for 12-24 hours.
Notes
Refrigerate assembled macarons for the best flavor and texture. Serve chilled or at cool room temperature. Keep refrigerated up to 5 days.