Blood orange macarons

Blood orange macarons

From
Bitesize Sweet
Makes
30
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
120g almond meal
220g icing sugar
110g eggwhite
30g caster sugar
1 teaspoon natural orange extract
orange or red food colouring, paste or powdered is preferable

Blood orange curd

Quantity Ingredient
6 egg yolks
125ml blood orange juice, strained
1 1/2 tablespoons lemon juice
165g caster sugar
80g unsalted butter, cubed

Method

  1. Line 2 baking trays with baking paper. Process the almond meal and icing sugar in a food processor until combined, then sift twice. Place the eggwhite in the bowl of an electric mixer and beat on medium speed until frothy, then increase the speed while gradually adding the caster sugar. Continue beating until stiff peaks form. Mix in the orange extract and colouring. Fold one-third into the almond mixture and combine well. Gently fold through the remaining eggwhite mixture; it should be glossy and thick, not thin and runny.
  2. Transfer to a piping bag fitted with a 5 mm plain nozzle and pipe 3 cm circles about 3 cm apart onto the trays. Leave for 1–6 hours (depending on the humidity) or until a crust forms; the macarons should no longer be sticky.
  3. To make the curd, place the egg yolks, juices and sugar in a saucepan over medium–low heat and stir continuously for 8–9 minutes or until thick and the mixture coats a wooden spoon. Remove from the heat and add the butter, 1 cube at a time, beating well after each addition. Cover with plastic wrap and refrigerate for 1 hour.
  4. Preheat the oven to 140°C. Bake the macarons for 15–18 minutes until they rise slightly. Immediately slide the macarons and paper off the trays onto wire racks to cool completely.
  5. Transfer the curd to a piping bag fitted with a 1 cm plain nozzle and pipe about 1 teaspoon onto half of the macarons. Sandwich with the remaining macarons.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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