Chocolate Orange Macarons. Macarons - my childhood delight ever since I travelled to France for the first time! Who doesn't love those airy, crunchy delicacies? I'm not going to lie, nailing these vegan Chocolate Orange Macarons.

Orange Chocolate Macaroons - A very easy macaroon recipe using sweetened condensed milk, that infuses the coconut with orange before dipping in chocolate. Log in to see your saved recipesLog-in Sign-up. A wonderful gift to give, and even. You can cook Chocolate Orange Macarons using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chocolate Orange Macarons

1. You need 3 of egg whites.
2. Prepare 1/4 cup of granulated sugar.
3. You need 1 3/4 cup of powdered sugar.
4. Prepare 1/2 tsp of salt.
5. Prepare 1 cup of superfine almond flour.
6. You need 3 of tbps cocoa powder.
7. Prepare 6 tbsp of unsalted butter, softened.
8. Prepare 2 cups of powdered sugar (plus extra).
9. You need 2 tbsp of orange juice (plus extra).
10. It's 1 tbsp of ground orange peel (optional).

These chocolate macaroons are a chocaholic's dream. Once you've mastered the basic recipe, try experimenting with your own favourite flavour combinations. These chocolate macarons are filled with a dark chocolate ganache infused with orange flavor. You can't really go wrong with this flavor combination - I brought these to the office and everyone who.

Chocolate Orange Macarons step by step

1. Beat egg whites and 1/2 tsp salt until stuff peaks form..
2. Continue beating, gradually adding the granulated sugar. The meringue is beaten enough when it's stiff enough to tip upside-down without falling..
3. Sift the dry ingredients (almond flour, 1 3/4 cup powdered sugar, cocoa powder, and salt) into the meringue..
4. Slowly fold the dry ingredients into the meringue, being careful not to push all the air out. Keep incorporating until the batter reaches ribbon stage..
5. Pipe the batter onto a tray with parchment paper into the size you want your shells to be..
6. Leave the shells to dry for 30-60 minutes, or until the surface of the shells are dry..
7. Bake the shells for 15-20 minutes at 300°F, or until they come up cleanly from the paper. Leave them to cool..
8. In a large bowl, cream the butter and one cup of the powdered sugar. Add the orange peel. Beat the buttercream, adding orange juice and powdered sugar to consistency until it's thick, but pipe-able..
9. Pipe dollops of the buttercream onto half of the shells, putting the other shells on top. Store in fridge..

Bring cream just to a boil in a small saucepan over medium-high heat. This is a pretty unusual recipe compared to other macaron recipes. French macarons of the sandwich variety are really only found in the Paris region but there are hundreds of variations on the theme. It seems people either love or hate the combination of orange and chocolate, I fall into the love category with this one. Orange Macarons filled with Orange Marmalade and Dark Chocolate Ganache, a heavenly combination of sweet and citrusy marmalade and rich chocolate.