These orange macarons are bright, citrusy, and filled with a fresh mandarin orange buttercream that tastes just like orange creamsicle! My foolproof macaron recipe is easy to follow, full of detailed tips, and will have you making successful macarons every single time!
These mandarin orange macarons highlight fresh orange citrus in the best way possible!
I've always loved mandarin oranges as they are sweeter, less acidic, and so much easier to peel than other orange varieties.
These French macarons are literally bursting with fresh orange flavor and even a little bit of fresh mint. The buttercream has juice and tons of zest and makes it taste just like an orange creamsicle.
If you've never made macarons before this recipe is for you! It's full of helpful tips, tricks, and process shots to help you every step of the way so you make successful macarons every single time!
Jump to:
orange macaron highlights
- Bright, citrusy mandarin orange flavor
- Fluffy buttercream filling
- Uncomplicated French macaron recipe
- Helpful tips, tricks, and step-by-step photos
- Taste just like an orange creamsicle!
ingredient notes
- Almond meal: I love buying mine in bulk from Costco or Bob's Red Mill as they have the best high-quality meal.
- Cream of tartar: This ingredient is needed to stabilize the egg whites and create a stable meringue.
- Egg whites: You will need fresh egg whites for successful macarons.
- Mandarin oranges: You can find these oranges at any store.
- Gel food coloring: Gel or powdered food coloring is the only kind that is suitable for macaron batter. I love Americolor gel colorings!
Full ingredient measurements and instructions can be found in the recipe card below!
helpful equipment & tools
- Kitchen scale: I have this exact scale and it's always less than $10 on Amazon. The ratio of ingredients is the most important key to success!
- Fine mesh sifter: This tool is required for smooth and lump free shells.
- Kitchen Aid stand mixer: I have a standard 4-quart mixer, but a 5-quart would work as well. I don't recommend using a hand-mixer but I know some people do have success with them!
- Silicone baking mats: I prefer to bake them on a silicone baking mat to maintain even heat.
- 18 inch piping bag: A large bag will be easier to pipe with and you can fit all the batter inside it!
- #12 Wilton tip: This tip is what I use every single time. It's a small round tip that allows more control over piping the batter.
instructions
Step 1: Sift the powder sugar and almond meal together into a large bowl, then set it aside.
Step 2: 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.
TIP- If your almond meal has large pieces you can process it in a food processor on high for 20-30 seconds.
Step 3: 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.
Step 4: Scrape the batter against the sides of the bowl until the batter starts to look thin and glossy.
TIP- Scrape the batter slowly to prevent over-mixing the batter, in which case you would have to start over!
Step 5: 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.
Step 6: Fit an 18-inch piping bag with a #12 round Wilton tip and fill it with the batter. Flip a baking tray upside down and line it with a silicone baking mat. Pipe the batter directly above the tray into 1 ½ inch rounds, spaced 1 ½ inch apart. Tap the tray on the counter and pop any air bubbles on the surface with a toothpick. Sprinkle the tops with white non-peril sprinkles.
Let the shells rest for about 30 minutes or until a dry skin forms, then bake at 300 F/149 C for 12-14 minutes. Touch the top of the shell to check for movement while baking, if the shell doesn't budge from the feet, they are done.
TIP- Don't wait to sprinkle the shells after piping! Once the dry skin starts to form the sprinkles will not stick to the shells.
Step 7: In a mixing bowl, add the soft butter and mix on low until smooth, then add the powdered sugar until combined. Increase the speed to medium and beat until very light and fluffy. Add the mandarin orange juice, zest, and fresh mint, and mix until combined.
Step 8: Pipe the buttercream onto one half of the shell and then sandwich it with the other half. Place the assembled macarons on a sheet tray, wrap them in plastic, and let them mature in the fridge overnight for soft and chewy shells!
TIP: You can use any of your favorite piping tips for the filling! I used a #32 large star tip for these.
expert tips for perfect macarons
- Wipe your mixing bowl with vinegar: This will ensure it is free from any fat residue which can prevent your eggs from whipping.
- Whip the whites to stiff peaks: not whipping the egg whites long enough can result in various problems.
- Gently fold the batter: A rubber spatula is required to gently fold the batter to the right consistency.
- Use an upside down baking pan: My favorite trick for making macarons!
- Don't skip resting them: Shells that haven't been rested will not form feet when baking!
- Let them mature overnight: This will soften the shells and marry the flavors together for the best taste and texture.
storage & freezing
- Refrigerator: Store the assembled cookies in a sealed container in the fridge for up to one week!
- Freezer: You can freeze both the unfilled shells and the assembled macarons in a freezer bag or sealed container for up to one month.
NOTE: Naturally, the macarons will harden in the fridge so before eating, leave them out at room temperature for 30-60 minutes to soften.
recipe notes
- Yield: This recip yields about 20-22 shells or 10-12 assembled cookies, depending on how big you pipe them!
variations
- Sprinkles: You can use any kind of sprinkle you want for the shells, or you can leave them plain!
- Color: As long as you use gel or powder food coloring, you can color the shells any way you desire.
- Filling: Not a fan of orange buttercream? You could fill these with ganache, orange curd, vanilla buttercream, or lemon buttercream!
faq's
It's not required but highly recommended to let them mature in the fridge overnight! This step allows some of the moisture in the filling to seep into the shells making them super soft and chewy.
A scale is required for consistent macarons which is why the ingredients for the shells are only by weight. Scales are very affordable, easy to find, and make measuring the ingredients a quick task!
Yes! The cream of tartar helps stabilize the egg whites while they are mixing to create a stable meringue. This can help prevent hollow shells and other macaron problems.
If the boxed egg whites are "unpasteurized" you can! However, most boxed whites are pasteurized. This process destroys the protein structure in the white and makes it almost impossible to hold the air which makes them unsuitable for macarons.
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If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Orange Macarons
Ingredients
Shell Ingredients
- 124 grams powdered sugar
- 140 grams blanched almond meal
- 107 gramms fresh egg whites
- 110 grams grnaulated sugar
- ¼ tsp cream of tartar
- 1-2 drops orange gel food coloring
Buttercream Ingredients
- ½ cup unsalted butter, soft 113 grams
- 1 cup powdered sugar 100 grams
- pinch salt
- 2 tablespoon mandarin orange juice
- 2 mandarins, zested
- 1 tablespoon fresh chopped mint
Instructions
Make the Shells
- In a large bowl, sift together the powdered sugar and almond meal until no lumps remain.124 grams powdered sugar, 140 grams blanched almond meal
- Add the room temperature egg whites to a bowl of a stand mixer. Whip the egg whites on medium speed for 1-2 minutes, until white and foamy, then add the cream of tartar.107 gramms fresh egg whites, ¼ teaspoon cream of tartar
- Slowly add in the granulated sugar and then increase the speed to medium high. Mix for 5-6 minutes until medium peaks, then add the food coloring. Continue whipping for 1-2 minutes longer or until stiff peaks form.110 grams grnaulated sugar, 1-2 drops orange gel food coloring
- Use a rubber spatula to gently fold the almond meal/powdered sugar mixture into the stiff egg whites.
- Slowly fold and mix the batter smooth. The batter is ready when it flows slowly in ribbons off the spatula and you can draw a figure 8.
- Line an upside down baking sheet with a silicone baking mat.
- Fill a piping bag with a small round piping tip and pipe the batter over the top of the tray into 1 ½ inch rounds spaced 2 inches apart.
- Tap the baking sheet on the counter to remove any air bubbles. You can pop them with a toothpick if desired.
- Let the macarons sit at room temperature for 30 minutes to form a skin.
- While the macarons are resting, preheat your oven to 300F/149C.
- Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow to cool completely on a wire rack.
Make the Buttercream
- In a stand mixing bowl, mix the butter on low until smooth, then add the powdered sugar and salt and mix on low speed until completely combined.½ cup unsalted butter, soft, 1 cup powdered sugar, pinch salt
- Scrape down the sides and bottom of the bowl. Increase the speed to medium and mix until light and fluffy, about 2 minutes.
- Add the mandarin juice, zest, and fresh mint and mix on low until completely combined. Then increase the speed to medium again and whip until light and fluffy.2 tablespoon mandarin orange juice, 2 mandarins, zested, 1 tablespoon fresh chopped mint
Assemble
- Match up like-sized shells. Pipe about 1 tablespoon of buttercream onto one shell and sandwich it with the other half.
- Place the cookies on a baking sheet or container and let them mature in the fridge overnight to soften.
Notes
expert tips for perfect macarons
- Wipe your mixing bowl with vinegar: This will ensure it is free from any fat residue which can prevent your eggs from whipping.
- Whip the whites to stiff peaks: not whipping the egg whites long enough can result in various problems.
- Gently fold the batter: A rubber spatula is required for macaron success. It is the only tool that is gentle enough to fold the batter to the right consistency.
- Use an upside down baking pan: My favorite trick for making macarons!
- Don't skip resting them: Shells that haven't been rested will not form feet when baking!
- Let them mature overnight: This will soften the shells and marry the flavors together for the best taste and texture.
variations
- Sprinkles: You can use any kind of sprinkle you want for the shells, or you can leave them plain!
- Color: As long as you use gel or powder food coloring, you can color the shells any way you desire.
- Filling: Not a fan of orange buttercream? You could fill these with ganache, orange curd, vanilla buttercream, or lemon buttercream!
storage & freezing
- Refrigerator: Store the assembled cookies in a sealed container in the fridge for up to one week!
- Freezer: You can freeze both the unfilled shells and the assembled macarons in a freezer bag or sealed container for up to one month.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Martina G. says
macaron perfection....they tasted just like creamsicle.