Orange Macarons Recipe & Video Tutorial

By Lisa Maliga copyright 2018

Orange curd, like lemon and lime curd, isn’t difficult to find in many grocery, health food or even discount stores. I was in TJ Maxx checking out the jams and jellies section, which is nicely stocked throughout the year, when I saw a jar of orange curd and thought it, might make a nice macaron filling. The taste wasn’t as tangy as I thought it would be so adding orange extract was necessary to get a brighter and tangier orange flavor. But it depends on your preference and the brand you buy—or if you make it yourself.

This was also the first time I used egg whites from a carton. I let them get to room temperature, but that’s not even necessary. I’d read that it takes longer to whip them up and it took me more than double the amount of time. Instead of separating the egg whites by hand, and not having to waste any eggs or remove any shells, the time saved was negligible.

While this recipe isn’t included in my book Baking Macarons: The Swiss Meringue Method, it follows the same formula as the other recipes and is detailed enough for most home bakers.

orangecurdmacarons2

INGREDIENTS:

160 grams confectioners’ sugar, sift with almond flour
160 grams almond flour, sift with confectioners’ sugar
150 grams egg whites
180 grams confectioners’ sugar, sieved
1/2 teaspoon cream of tartar
1 Tablespoon arrowroot powder
Orange food color gel

INSTRUCTIONS:

Preheat oven to 300°F.
Sift the almond flour and confectioners’ sugar into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F.
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture and food coloring.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or parchment paper and the shells don’t stick.
Remove from oven and slide the parchment or silicone mat onto a cooling rack.
Place macaron shells on a wax paper covered baking sheet or tray for filling.
Using an edible brown food color gel pen, carefully draw spirals on each shell.
When the shells are dry, match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Orange Curd Macaron Filling

INGREDIENTS:

125 grams [4 ounces] unsalted butter, room temperature
125 grams [4 ounces ]mascarpone cheese, room temperature
40 grams [1/3 heaping cup] confectioners’ sugar, sifted
1 teaspoon vanilla extract OR vanilla bean paste
2-3 Tablespoons orange curd
1/2 – 1 teaspoon orange extract [optional]
Orange food color gel

INSTRUCTIONS:

Beat the butter and mascarpone cheese until fluffy. Add the powdered sugar, followed by the orange curd. Then, add the vanilla while continuing to beat. Mix for about 5-7 minutes. Add extract. Spoon into a piping bag. You can use a French piping tip if you prefer fancy edges. I used an Ateco #863 for this recipe.

VIDEO TUTORIAL:

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Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: https://lisamaliga.com/bakingmacaronsswiss.htm

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Chocolate Coconut Ganache Filling Recipe [Vegan/Non-dairy]

Chocolate Coconut Ganache Filling Recipe [Vegan/Non-dairy]

By Lisa Maliga, copyright 2018

My first chocolate ganache was made with a name brand of chocolate chips, ahem morsels, and was nice but not great. Ganache is all about the chocolate and the better quality the chocolate, the tastier your macarons will be. I’ve also learned that some people are either lactose intolerant, or they want to sell their macarons but can’t use any dairy products in the ganache. So, here’s a solution to that – a recipe that contains vegan and non-dairy ingredients. Chocolate and coconut are very compatible flavors and this is one of my favorite ganache recipes.

This original recipe is from the book Baking Macarons: The Swiss Meringue Method. 

choccoconutganache1
The ingredients: organic virgin coconut oil, unsweetened coconut milk, coconut flavor, and Theo Coconut 70% Dark Chocolate

INGREDIENTS:

10 ounces dark chocolate, chopped Theo Coconut 70% Dark Chocolate contains toasted coconut and is recommended
5.46 ounces unsweetened coconut milk [1 small can]
1 Tablespoon virgin coconut oil
1-2 teaspoons coconut flavor or extract

INSTRUCTIONS:

Before opening the can of coconut milk, shake well. Place in a microwave-safe container. Heat until just starting to simmer, approximately one minute. Pour over chocolate. Add virgin coconut oil and let sit for a few minutes as the chocolate melts. Stir to combine.

Add coconut extract or flavor and whisk until fully incorporated. Let cool until thick but not hard.

Scoop into a piping bag.

choccoconutganache2
Chopped chocolate in a glass bowl
choccoconutganache3
Pouring the heated coconut milk onto the chocolate pieces
choccoconutganache4
Gently stir and add the organic virgin coconut oil
choccoconutganache5
Adding the coconut flavor oil
choccoconutganache6
Stirring the chocolate coconut ganache — note the chunks of toasted coconut!
chocolatecoconutmacarons1
Chocolate Macarons with Chocolate Coconut Filling

Want to learn more about baking macarons? 

Amazon: Baking Macarons: The Swiss Meringue Method
PAPERBACK: Baking Macarons: The Swiss Meringue Method
Amazon UK: Baking Macarons: The Swiss Meringue Method
PAPERBACK: Baking Macarons: The Swiss Meringue Method
B&N/Nook: Baking Macarons: The Swiss Meringue Method
iTunes: Baking Macarons: The Swiss Meringue Method
Kobo: Baking Macarons: The Swiss Meringue Method
Scribd: Baking-Macarons: The Swiss Meringue Method
Smashwords: Baking Macarons: The Swiss Meringue Method

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Cinnamon Roll Macarons Recipe & Video

By Lisa Maliga, copyright 2018

This recipe is from the book Baking Macarons: The Swiss Meringue Method

cinnamonrollmacs

CINNAMON ROLL MACARONS RECIPE

For cinnamon lovers. Whether you adore cinnamon during the Christmas season or any time of the year, these sweet and spicy macarons are sure to please.

INGREDIENTS:

160 grams powdered sugar, sift with almond flour
160 grams almond flour, sift with powdered sugar
150 grams egg whites
180 grams confectioners’ sugar, sieved
1 Tablespoon [8 grams] arrowroot powder
1/2 teaspoon [3 grams] cream of tartar
1/2 teaspoon [3 grams] ground cinnamon
1/2 teaspoon vanilla bean paste
Brown edible food color pen

INSTRUCTIONS:

Preheat oven to 300.
Sift almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and cinnamon, and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F.
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add vanilla bean paste and whisk for a few seconds.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. The batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles.
Let shells rest in a cool, dry area for about 30 minutes. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or parchment paper and the shells don’t stick.
Remove from oven and slide the parchment or silicone mat onto a cooling rack. 
Place macaron shells on a wax paper covered baking sheet or tray for filling.
Using an edible brown food color gel pen, carefully draw spirals on each shell.
When the shells are dry, match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

CINNAMON ROLL FILLING

INGREDIENTS:

125 grams [4 ounces] unsalted butter, room temperature
125 grams [4 ounces] cream cheese, room temperature
220 grams [2 cups] confectioners’ sugar, sifted
1 teaspoon vanilla bean paste
30 ml [2 Tablespoons] heavy [double] cream
1/2 teaspoon ground cinnamon

INSTRUCTIONS:

In the bowl of a mixer/stand mixer, mix butter and cream cheese until well blended. Add the vanilla, heavy cream, and cinnamon. Continue to blend until well incorporated. Add the sugar and mix on high speed for a few minutes. Spoon into a piping bag and fill your macarons.

cinnamonrollmacarons2

Want to learn more about baking macarons? 

Amazon link: Baking Macarons: The Swiss Meringue Method
PAPERBACK LINK:Baking Macarons: The Swiss Meringue Method
Amazon UK:Baking Macarons: The Swiss Meringue Method
PAPERBACK LINK:Baking Macarons: The Swiss Meringue Method
B&N/Nook:Baking Macarons: The Swiss Meringue Method
iTunes:Baking Macarons: The Swiss Meringue Method
Kobo: Baking Macarons: The Swiss Meringue Method
Smashwords: Baking Macarons: The Swiss Meringue Method

(14)swiss (1)

Baking Macarons: The Swiss Meringue Method ~ Excerpt

(12)swiss (1)By Lisa Maliga, copyright 2018

From the INTRODUCTION

Baking Macarons: The Swiss Meringue Method covers the simple techniques you’ll need along with the best type of equipment you should have to bake lovely macarons. You’ll also learn how the weather makes a difference, why you should invest in a digital kitchen scale and oven thermometer. I’ve spent lots of time, money, and hard work to get these recipes right. They are all unique and some are more suited to those who like their macarons sweet and others who enjoy their macarons with a little less sugar and are more classically flavored.

The Swiss method is for any level of baker providing you carefully read each recipe thoroughly along with the helpful suggestions.

When you have the ingredients weighed and sifted, the egg whites separated, and the baking trays lined, it’s time to bake macarons, Swiss style.

Official Description:

Baking Macarons: The Swiss Meringue Method

3DBakingSwisscover2This unique cookbook is designed for bakers of all levels. Follow each carefully detailed recipe and bake stunning macarons that will impress any dessert lover.

Helpful information includes the best ingredients and equipment to stock your kitchen, resources, tips and troubleshooting, plus the easy macaronage technique that will save you time and energy.

With a photo of each recipe, Baking Macarons: The Swiss Meringue Method, offers everything you need to bake beautiful and delicious macarons. It features 20+ new tried-and-tested macaron recipes.

Some of the flavors include Minty Chocolate, Speculoos [Cookie Butter], Raspberry Cheesecake, and Apple Spice macarons.

Available at these fine bookstores.

Amazon link: Baking Macarons: The Swiss Meringue Method
PAPERBACK LINK: Baking Macarons: The Swiss Meringue Method
Amazon UK:
 Baking Macarons: The Swiss Meringue Method
PAPERBACK LINK: Baking Macarons: The Swiss Meringue Method
B&N/Nook:
 Baking Macarons: The Swiss Meringue Method
iTunes: Baking Macarons: The Swiss Meringue Method
Kobo: Baking Macarons: The Swiss Meringue Method
Smashwords: Baking Macarons: The Swiss Meringue Method

baking macarons the swiss meringue method cookie butter speculoos macarons
Speculoos [Cookie Butter} Swiss Macarons
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