Grapefruit Macarons

When I told my husband that my next macaron creation would be grapefruit, he was skeptical.

"I don't know Heidi, that doesn't sound like it would be very good," he said.

The comment made me just more determined to prove him wrong and that's exactly what I did —my whole family, husband included, love these grapefruit macarons.

The filling is a Swiss meringue buttercream flavored with nothing but a reduction of fresh squeezed ruby red grapefruit juice and zest. It's a bright and zippy accompaniment to the sweet macaron shell.

Grapefruit might just be my favorite flavor yet. 

Use the fresh squeezed juice of the best ruby red grapefruit that you can buy. It's the only flavor in the buttercream so it has to be good.

Grapefruit zest.

Grapefruit Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
orange food coloring

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar and set aside.

Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts.  Towards the end of mixing, add the food coloring.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 

Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.

Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.

While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.

Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.

Sort into pairs and fill with Grapefruit Buttercream.   

Grapefruit Buttercream
1/2 cup fresh squeezed grapefruit juice
zest of one grapefruit
pinch of fine sea salt
2 tablespoons granulated sugar
3 large egg whites
1/3 cup granulated sugar
1/8 teaspoon cream of tartar
1 cup unsalted butter, room temperature
red food coloring


In a small sauce pan combine the grapefruit juice, zest, salt and 2 tablespoons of sugar.
Over medium heat, reduce the mixture by half, stirring frequently. This takes 7 to 10 minutes.
Remove from heat and let cool completely.

Grapefruit juice and zest reduction.

Place the whites in a clean mixing bowl. Whisk in sugar and cream of tartar.

Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).

Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).

In a separate bowl with a wooden spoon, stir butter to soften.

With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in the cooled grapefruit reduction and coloring and whip on high speed until fluffy.