Mandarin Orange Macarons

Almond meal: For best results, use a blanched super-fine almond meal. Almond flour is coarser and still has the brown almond skin which will show up in the shells.

Cream of tartar: You can substitute lemon juice if needed.

Egg whites: For the best results, use fresh separated egg whites and not the ones in the carton.

Mandarin oranges: These oranges are sweeter and less acidic. I tested these orange macarons with clementines or tangerines and they both give a similar flavor if you need substitutions.

Full ingredient measurements and instructions can be found in the recipe card below!

STEP 1: Sift the dry ingredients. Sift the powdered sugar and almond meal together into a large bowl, then set it aside (image 1 below).

STEP 2: Make the meringue. Add the egg whites to a clean stand mixing bowl and use the whisk attachment to whip them to soft peaks.

Sprinkle the sugar into the mixing bowl and then continue mixing until stiff peaks form (image 2 below).

STEP 3: Fold in the dry ingredients. Add the stiff whites to a large bowl and add ⅓ of the sifted dry ingredients. Fold the dries and meringue together with a rubber spatula and then add the next third (image 3 below).

STEP 4: Scrape the batter. Scrape the batter against the sides of the bowl until it looks glossy (image 4 above).

STEP 5: Test for doneness. Pick up some of the batter and let it fall off the spatula. If it falls slowly in ribbons and you can draw a figure 8 with it, the batter is ready (image 5 below).

STEP 6: Pipe the macaron batter. Pipe the batter directly above the tray into 1 ½ inch rounds spaced two inches apart. Tap the tray on the counter, then sprinkle the tops with white non-peril sprinkles (image 6 below).

Let the shells rest for about 30 minutes or until a dry skin forms, then bake.

STEP 7: Make the buttercream. In a mixing bowl, combine the butter and powdered sugar until combined. Increase the speed to medium and beat until very light and fluffy.

Then add the mandarin orange juice, zest, and fresh mint and mix until combined (image 7 above).

STEP 8: Fill the macaron shells. Match up like-sized shells. Pipe the buttercream on one half of the shell and then sandwich it with the other half (image 8 above).

Place the assembled macarons on a sheet tray, wrap them in plastic, and let them mature in the fridge overnight. Enjoy your orange macarons!

Orange macarons should be stored in an airtight container in the fridge for up to one week.

You can freeze both the unfilled shells and the assembled macarons in a freezer bag or sealed container for up to one month.