Orange flavored macarons

Name: Orange flavored macarons
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 8 Portionen
Ingredients: 30 g caster sugar; 125 g almond powder; 210 g icing sugar; to taste Food colorings, red and yellow (powdered); 150 g white chocolate; Natural orange flavor; 20 g liquid cream; 0.5 piece orange; 3 piece egg whites

Biscuits

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These orange macarons are a real delight! The creamy white chocolate ganache with orange aroma pairs perfectly with the crunchy and soft shells. I often prepare them for birthdays or Sunday brunches, and they always make a sensation. The recipe requires a little patience, especially for the crusting of the shells, but the result is really worth it. Feel free to use quality food coloring to get a nice bright color. These macarons are naturally gluten-free, which is an advantage for people with intolerance. A real gourmet pleasure to share!

Ingredients (9 ingredients)

30 g caster sugar
125 g almond powder
210 g icing sugar
to taste Food colorings, red and yellow (powdered)
150 g white chocolate
Natural orange flavor
20 g liquid cream
0.5 piece orange
3 piece egg whites

Preparation (7 steps)

Preparation of the orange ganache

Thermomix® Setting

3 min/122°F/Speed 2 50

In the Thermomix bowl, break the white chocolate into pieces. Add the juice of half an orange, 5 drops of natural orange flavor and 20g of liquid cream. Melt everything for 3 Min./50°C/Stufe 2. Mix well and smooth the ganache. Pour into a container and let cool completely.

180

Preparation of powders

Thermomix® Setting

20 sec/Speed 10

Put 125g of almond powder and 210g of icing sugar in the Thermomix bowl. Mix finely for 20 Sek./Stufe 10. Then sift the mixture over a sheet of parchment paper.

Whipping the egg whites

Thermomix® Setting

3 min/Speed 3.5

Insert the whisk into the Thermomix bowl. Add 3 egg whites and 30g of caster sugar. Whisk the egg whites until stiff peaks form for 3 Min./Stufe 3.5. Then add a pinch of red and yellow powdered dye and mix for 10 Sek./Stufe 3 for a homogeneous color.

180

Macaronage

Remove the whisk. Gradually sprinkle the sifted powder (almonds and icing sugar) into the whipped egg whites. Gently mix with a spatula until a shiny, smooth mixture is obtained, forming a ribbon when falling.

Dressing the macarons

Prepare a sheet of parchment paper on a baking sheet. Arrange small 3 cm domes with a piping bag with a smooth nozzle on the paper, at regular intervals and staggered. Let it crust for at least twenty minutes, or even overnight.