If you’re someone who enjoys the delicate sweetness of macarons but loves a citrus twist, then Mandarin Orange Macarons are perfect for you! These little French cookies, known for their chewy almond-based shells and creamy filling, take on a fresh, zesty flavor when paired with mandarin oranges. Whether you’re an experienced baker or a macaron novice, this recipe will help you master the art of making Mandarin Orange Macarons while adding your own flair with ease. This recipe is designed to be approachable, engaging, and suitable for all levels of home cooks.
We’ll dive deep into each step to ensure your macarons come out looking bakery-worthy with the perfect balance of sweetness and citrus flavor. With plenty of tips, troubleshooting advice, and step-by-step instructions, you’ll be on your way to baking up a batch of vibrant, flavorful macarons that will impress any guest.
Why You’ll Love These Mandarin Orange Macarons
Mandarin Orange Macarons stand out for their:
- Bright Citrus Flavor: Sweet, yet mildly tart, mandarin oranges give these macarons a refreshing lift.
- Perfect Texture: The delicate crunch of the macaron shell paired with the creamy mandarin buttercream filling is simply irresistible.
- Versatility: While we use a mandarin buttercream, you can customize it with other citrus fruits or flavor combinations for a unique twist.
These macarons are ideal for any occasion—from casual get-togethers to special celebrations.
Key Ingredients for Mandarin Orange Macarons
Shell Ingredients:
- Almond Flour: For smooth macaron shells, use superfine blanched almond flour. Regular almond flour or almond meal can make your macarons gritty.
- Powdered Sugar: Sweetens the shells while keeping them light.
- Egg Whites: Fresh egg whites are crucial for achieving stiff peaks. Avoid using carton egg whites, as they often lack the consistency needed for a good meringue.
- Granulated Sugar: Stabilizes the egg whites while whipping.
- Cream of Tartar: Helps stabilize the meringue, leading to better structure in your macarons.
- Mandarin Orange Zest: Adds a subtle citrus note to the shells.
- Orange Food Coloring: Optional, but a few drops of gel coloring can give your macarons that iconic orange hue.
Filling Ingredients:
- Unsalted Butter: Makes the buttercream rich and smooth.
- Powdered Sugar: Adds sweetness and structure to the buttercream.
- Mandarin Orange Juice & Zest: Fresh mandarin juice and zest create a vibrant citrus flavor.
- Optional Additions: A touch of vanilla extract or a pinch of salt can balance the sweetness.
Step-by-Step Instructions for Mandarin Orange Macarons
1. Sift Dry Ingredients
Sift together 1 ¾ cup (140g) of almond flour and 1 ¼ cup (124g) powdered sugar into a large mixing bowl. This step ensures a smooth batter and prevents any lumps in the shells.
2. Make the Meringue
- In the bowl of a stand mixer, beat 3-4 large egg whites (around 107g) with ¼ tsp of cream of tartar at medium speed until soft peaks form.
- Gradually add ½ cup + 2 tbsp (110g) of granulated sugar while continuing to whip the egg whites on medium-high speed. Whip until stiff peaks form, and the mixture is glossy.
- Add 1-2 drops of orange gel food coloring and gently fold it into the meringue.
3. Fold Dry Ingredients into Meringue
- Add the sifted almond flour and powdered sugar mixture into the stiff meringue in three parts. Gently fold the ingredients together, being careful not to deflate the meringue.
- Continue folding until the batter flows in ribbons off the spatula and you can make a figure-eight with the batter without it breaking.
4. Pipe the Macarons
- Fit a piping bag with a #12 round tip and fill it with the macaron batter.
- On a silicone mat or parchment-lined baking sheet, pipe 1 ½-inch rounds, leaving about 2 inches between each macaron.
- Tap the baking sheet firmly on the counter to release any air bubbles.
5. Rest and Bake
- Allow the piped macarons to sit at room temperature for 30-60 minutes, or until the shells develop a dry outer layer. This step is crucial for forming “feet” on your macarons.
- Preheat your oven to 300°F (150°C). Bake each tray of macarons for 13-15 minutes. The tops should not jiggle when gently touched.
6. Prepare the Mandarin Buttercream
- In a mixing bowl, beat ½ cup (113g) of unsalted butter until light and fluffy. Gradually add 1 cup (100g) of powdered sugar and continue beating until smooth.
- Add 2 tbsp of fresh mandarin orange juice and the zest of 2 mandarins. Mix until combined.
- Optional: Stir in 1 tbsp of finely chopped fresh mint for a refreshing twist.
7. Assemble the Macarons
- Once the shells have completely cooled, match up similar-sized shells.
- Pipe a small amount of mandarin buttercream onto one half of the shells and sandwich them with the other halves.
- Let the assembled macarons “mature” in the fridge for 24 hours. This allows the flavors to meld and improves the texture.
Expert Tips for Perfect Mandarin Orange Macarons
- Use a Kitchen Scale: Precision is key for macaron success. A kitchen scale ensures that all ingredients are measured accurately.
- Whip to Stiff Peaks: Make sure your meringue reaches stiff peaks before folding in the dry ingredients. This ensures structure and helps the shells rise properly.
- Resting Time: Don’t skip resting the macarons before baking. This helps the shells form the coveted “feet” that macarons are known for.
- Don’t Over-Bake: Check your macarons at 13 minutes to see if the tops are set. Over-baking can cause them to become too crisp or hollow inside.
Common Issues and How to Avoid Them
Hollow Macarons
This happens when there is too much air in the batter. To avoid hollow shells:
- Be gentle when folding the dry ingredients into the meringue.
- Ensure the macarons are fully rested before baking.
Cracked Shells
If your macarons crack during baking, it could be because:
- The oven temperature is too high.
- The batter wasn’t properly rested, or the shells dried out unevenly.
Flat or Spread-Out Shells
This can occur if the meringue wasn’t whipped to stiff peaks or if the batter was over-mixed. Take your time during the folding process to maintain the right consistency.
Storing and Freezing Mandarin Orange Macarons
Storing:
Mandarin Orange Macarons can be stored in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving for the best texture and flavor.
Freezing:
Both the macaron shells and assembled macarons freeze well. For unfilled shells, layer them between sheets of parchment paper in a container and freeze for up to a month. For filled macarons, store them in a sealed container for up to a month. Thaw them overnight in the fridge before enjoying.
Variations and Flavor Ideas
- Lemon-Orange Macarons: Add a touch of lemon zest to the shell and lemon juice to the buttercream for a citrus medley.
- Chocolate Orange Macarons: Incorporate a tablespoon of cocoa powder into the dry ingredients and fill with chocolate ganache instead of buttercream.
- Orange Vanilla Macarons: Mix vanilla bean paste into the buttercream for a smooth and aromatic pairing with the mandarin flavor.
Conclusion
Mandarin Orange Macarons are a delightful treat that pairs the classic elegance of French macarons with the bright and refreshing taste of mandarin oranges. Whether you’re baking for a party, a special occasion, or just to treat yourself, these macarons will surely impress. With this comprehensive guide, you now have all the tips and tricks to perfect these citrusy delights and wow your friends and family. Happy baking!