This time, I created "Creamsicle" macarons that are so fresh tasting with the winning combination of orange and vanilla coming from both the macaron shell and the filling. The flavor bursts in your mouth from all directions and for me, brings back so many fond summertime memories. I just loved eating orange and vanilla ice cream with a wooden spoon!
To color these, I used the technique of drawing stripes of gel coloring on the inside my pastry bags before adding the macaron batter.
It's an easy to create and cool effect that gives you different intensities of color — some bright and some more subtle. In combination, I think the variety is eye catching.
|An assortment of colors.|
Here's the recipe:
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
2 teaspoons vanilla extract
1 teaspoon orange extract
Orange gel 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.
Add the vanilla and orange extract to the granulated sugar and mix it well. Set it aside.
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.
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.
With a small food only paint brush, draw three stripes of orange gel coloring on the inside of each piping bag. A little coloring goes a very long way, so just dip your brush once in the coloring before each swipe.
|A pastry bag filled with macaron batter added after painting the three stripes of color.|
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 them 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 the macarons into pairs and fill with Creamsicle Buttercream.
|The baked macarons sorted and ready to be filled.|
3/4 cup unsalted butter
1/3 cup powdered sugar
1/4 teaspoon sea salt
1 tablespoon vanilla
1 1/4 teaspoons orange extract
Orange gel coloring, optional
Combine all of the ingredients in a bowl and whip together until smooth and creamy. If desired, tint with orange gel coloring. Transfer the buttercream to a pastry bag for the filling of the macarons.
|Filling the macarons.|