Meringue Macaron with Orange


Meringue Macaron with Orange


- 1 cup + 2 tbsp of confectioners' sugar, sifted.

- Juice 1 medium orange (about 3 tbsp).

- 1 large egg white with a pinch of salt.

- 2 cups of dry, unprocessed almonds. 

- 6 sheets or more petit macaron dough discs for leavening (approximately 18 to 20 in total)


Preheat the oven to 325°F/160°C and line the baking sheet with a silicone mat or parchment paper. Process almonds in a food processor until finely ground; don't overprocess as you want some texture from the nuts on your pastry.

- Sift the confectioners' sugar into the bowl of a food processor.

- Add almond flour and pulse to combine.

- Add egg whites and orange juice. Pulse until it becomes a smooth, thick paste that sticks together when squeezed between fingers (with some bits of nuts visible).

- Fit a piping bag with a 1/2 inch/1 cm tip and fill with meringue mixture.

- Pipe level "kisses" (1½ in/4cm) about 1 in/4cm apart on prepared baking sheets; leave room between rows for spreading during baking.

- Tap baking sheets firmly on a work surface 2 or 3 times to knock out air bubbles.

- Let meringues stand at room temperature for 1 hour or until dry to the touch.

- Bake for 1 hour and 20 minutes. Cool completely.  ( The original recipe recommended a cooking time of 90 minutes, which I found unnecessary).

*To Assemble* -

Meringue Macaron with Orange