Blood Orange French Macarons

by Kate on December 28, 2015

Blood Orange French Macarons -

If there’s one thing I really love about any season, it’s how the produce changes with the seasons. Each summer I look forward to the return of juicy peaches and ripe strawberries. In the autumn, I’m all about butternut squash and apples. With the arrival of winter, I scoop up all the pears and cranberries I can get my hands on. But for an all too brief time, I begin to see blood oranges and you better believe I’m buying a ton of them!

Blood Orange Macarons -

I adore the deep, sweet flavor and red hue of blood oranges. Last winter I made a big batch of Blood Orange Marmalade. Those weren’t savored nearly as long as I would have liked but we enjoyed each dollop. This year I’ll be making another batch of that marmalade for sure. This week I decided to try my hand at crafting my beloved blood oranges into a delicate, chewy Blood Orange French Macaron. I’m so glad I did! These chewy little almond cookies definitely capture that vibrant citrus flavor in a beautifully sophisticated way. Each time I make macarons I don’t think I can love them any more but each batch is better than the last. The flavor combinations are endless and always intriguing. These Blood Orange Macarons won’t disappoint!



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Blood Orange French Macarons

Yield: About 36 Macarons

Blood Orange French Macarons

Delicate, chewy almond cookies filled with blood orange filling.


    For Macarons:
  • 4 ounces almond flour
  • 8 ounces powdered sugar
  • 5 ounces egg whites
  • 2 1/2 ounces superfine sugar
  • Scrapings of 1 vanilla bean
  • 1/2 teaspoon kosher salt
  • 1-2 drops orange gel food color
  • For Filling:
  • 12 tablespoons unsalted butter
  • 4 cups confectioners' sugar
  • 4 tablespoons freshly squeezed blood orange juice
  • 1/2 teaspoon pure vanilla extract
  • Zest of 1 blood orange
  • Pinch of salt


    Make Macarons:
  1. Preheat oven to 300°F. Line two baking sheets with Silpat macaron sheets or parchment paper. Set aside. Have ready a large pastry bag fitted with a large open piping tip.
  2. Over a large bowl, sift together almond flour and powdered sugar. If large pieces do not go through sifter, grind the bits more finely in a food processor then sift again until all the almond pieces are very fine and incorporated into sifted mixture. Set aside.
  3. In the bowl of a stand mixer fitted with a whisk attachment, combine egg whites, sugar, seeds from scraped vanilla bean (save the bean for another use) and salt. Using medium speed, mix egg white mixture for 3 minutes then increase speed to medium-high. Continue mixing 3 minutes longer then increase to full speed and mix 3 minutes more. At this point, add gel food color. Beat on full speed for one minute longer or until you have achieved a very stiff, dry meringue that clumps inside the whisk attachment when removed.
  4. Add the almond flour mixture then using a rubber spatula fold the dry ingredients into the meringue using a fold then smear technique. Fold the dry ingredients in once then “smoosh” the meringue agains the side of the bowl to incorporate the dry ingredients and deflate the meringue. This process should take about 25 folds. **Take your time with this process. Do not overmix. If your batter becomes runny, you’ve overdone it and sadly your macarons will not be pipeable.
  5. Scoop about half the batter into prepared pastry bag. Pipe small circles on prepared baking sheets. Whack your baking sheet on a hard surface once or twice, turn and repeat. Bake in preheated oven for 18 minutes, until a macaron can be cleanly easily peeled off baking sheet.
  6. Cool completely on baking sheet set on a wire rack.
  7. Make Filling:
  8. In a bowl with a stand mixer fitted with a paddle attachment, beat the butter until fluffy. Add the powdered sugar 1 cup at a time to incorporate. Use a rubber spatula to clean the sides of the bowl.
  9. Add the juice and zest and continue to mix at medium speed for another 2-3 minutes. If thin, add more powdered sugar. If thick, add more blood orange juice. Place into a pastry bag fitted with an open tip. Gently pipe a generous dollop on 1 macaron shell. Top with a second shell and gently press together to sandwich.


Macaron shell recipe via BraveTart

{ 2 comments… read them below or add one }

Amy December 31, 2015 at 2:23 pm

Beautiful color, and I imagine even a nicer taste. Love it.


Kate January 2, 2016 at 2:37 pm

Thank you so much! This was definitely a favorite. I adore blood oranges!


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