(Recipe swiped from Diana's Desserts - check out her site for other amazing recipes like bourbon truffles and chocolate marshmallows!)
Course Dessert
Cuisine French
Servings 50macarons
Calories 108kcal
Author Stephanie Stiavetti
Ingredients
For the macarons:
10ouncespowdered sugar(confectioners sugar)
10ouncesfinely ground almonds
5largeegg whites
1pinchcream of tartar
1/3cupgranulated or superfine bakers sugar
Red and yellow food coloring
For the filling:
9ouncesunsalted buttersoftened
5ouncesconfectioners' sugarsifted
2ouncesfinely grated orange zest
1teaspoonorange blossom water or orange flower water
1/2cupraspberries
1teaspoonrose flower water
Instructions
For the macarons:
Using a fine sieve, sift confectioners' sugar and finely ground almonds, pushing through with a wooden spoon.
Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbsp. at a time, and whisk until dissolved. Stir meringue mixture into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange.
Spoon 1 mixture into a piping bag fitted with a 1/2-inch plain round tip. Pipe walnut sized rounds onto parchment paper-lined baking sheets, then repeat with other mixture. Set meringues aside, uncovered, on baking sheets for 1 hour (this will help minimize cracking).
Preheat oven to 300°F (149°C) and bake macarons, 2 baking sheets at a time, swapping sheets halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on baking sheets. Slide a knife under each macaron to release from paper, then store in an airtight container until ready to fill.
For the filling:
Using an electric mixer, beat butter until pale and fluffy, then gradually beat in confectioners' sugar until combined. Transfer half the mixture from the bowl to another bowl and add orange zest and orange blossom water. Stir to combine. Add raspberries and rose flower water to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macarons with raspberry filling and orange macarons with orange filling.
Notes
Tip: To create a perfectly smooth top on your macaroons, dip a finger into a bowl of water and gently smooth out any peaks.