Orange Creamsicle Macarons Recipe

Introduction

Orange Creamsicle Macarons combine the delicate crispness of classic French macarons with a creamy, tangy orange-flavored filling. These elegant treats are perfect for special occasions or a delightful afternoon indulgence. With a bright citrus twist, they offer a refreshing take on the beloved creamsicle flavor.

Ingredients

• 100 grams egg whites (room temperature)
• 1/4 teaspoon cream of tartar
• 60 grams granulated sugar
• 1/4 teaspoon orange extract (optional)
• 2 drops orange gel food coloring (optional)
• 110 grams almond flour (sifted)
• 200 grams powdered sugar (sifted)
• 57 grams unsalted butter (room temperature)
• 113 grams cream cheese (room temperature)
• 180 grams powdered sugar
• 1 tablespoon orange zest (optional, or substitute 1/2 teaspoon orange extract)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Sift together the almond flour and 200 grams powdered sugar into a large bowl and set aside.
2. Step 2: In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until foamy, then add the cream of tartar.
3. Step 3: Increase speed to medium-high and gradually add granulated sugar. Once fully added, whisk on high until soft peaks form. Add orange extract and gel food coloring if using, then whisk until stiff peaks form.
4. Step 4: Gently fold half of the dry ingredients into the meringue using a spatula until fully combined, then fold in the remaining dry ingredients.
5. Step 5: Continue folding the batter until it reaches a flowing lava consistency—able to form a figure 8 without breaking. Stop mixing to avoid over-mixing.
6. Step 6: Line a baking sheet with a silicone mat or parchment paper.
7. Step 7: Fill a piping bag fitted with a large round tip with the batter. Pipe 1-inch rounds onto the lined baking sheet, holding the bag perpendicular to the surface.
8. Step 8: Drop the baking sheet onto the counter 3-4 times to release air bubbles, then pop any visible bubbles using a toothpick to smooth the surface.
9. Step 9: Let the macarons sit at room temperature for 30-40 minutes until a skin forms and the surface is no longer sticky when lightly touched.
10. Step 10: Preheat the oven to 300°F (150°C).
11. Step 11: Bake one sheet at a time on the center rack for 13-15 minutes. They are done when the shells do not move when gently touched on their feet.
12. Step 12: Allow macarons to cool completely on the baking sheet before carefully removing them.
13. Step 13: For the frosting, beat the softened butter and cream cheese together in a stand mixer fitted with the paddle attachment until smooth.
14. Step 14: Add 180 grams powdered sugar and mix on low speed until combined, then increase to high speed and beat for 3-4 minutes until light and fluffy. Add orange zest and vanilla extract.
15. Step 15: Pair up the macaron shells by size. Turn one shell over and pipe a dollop of frosting in the center, then sandwich with the matching shell.
16. Step 16: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature.
17. Step 17: Store macarons in the fridge for up to 5 days. For best texture, allow them to come to room temperature for about an hour before serving.

Tips & Variations

• Ensure egg whites are at room temperature for better volume when whipped.
• Sift the almond flour and powdered sugar thoroughly to avoid lumpy batter.
• The flowing lava consistency is crucial; avoid over-mixing to ensure proper rising.
• Use gel food coloring sparingly to prevent adding moisture to the batter.
• For a stronger orange flavor, increase the orange zest or use pure orange extract.
• Let the macarons mature in the fridge to develop optimal texture and flavor before serving.

Storage

Store the assembled macarons in an airtight container in the refrigerator for up to 5 days. To enjoy the best texture and flavor, remove them from the fridge about an hour before eating to soften. Macarons can also be frozen for up to 1 month; thaw them in the refrigerator before bringing to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells without orange extract or coloring?

Yes, the orange extract and food coloring are optional and can be omitted if you prefer classic vanilla macarons or want a more subtle flavor.

Why are my macarons hollow or cracked?

Hollow or cracked shells often result from over or under-mixing the batter, insufficient resting time before baking, or incorrect oven temperature. Following the folding instructions carefully and allowing the shells to form a skin before baking usually prevents these issues.

Orange Creamsicle Macarons Recipe

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★★★★★

4.7 from 102 reviews

These Orange Creamsicle Macarons are delicate French almond meringue cookies filled with a luscious orange-infused cream cheese frosting. They combine the classic airy texture of macarons with the bright, refreshing flavor of orange, creating a delightful dessert that is both elegant and bursting with citrusy sweetness.

• Author: Caleb
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: Approximately 20–24 macarons (10–12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macarons

• 100 grams egg whites (room temperature)
• 1/4 teaspoon cream of tartar
• 60 grams granulated sugar
• 1/4 teaspoon orange extract (optional)
• 2 drops orange gel food coloring (optional)
• 110 grams almond flour (sifted)
• 200 grams powdered sugar (sifted)

Cream Cheese Frosting

• 57 grams unsalted butter (room temperature)
• 113 grams cream cheese (room temperature)
• 180 grams powdered sugar
• 1 tablespoon orange zest (optional; substitute 1/2 teaspoon orange extract if not using zest)
• 1 teaspoon vanilla extract

Instructions

1. Prepare Dry Ingredients: Sift together the almond flour and powdered sugar into a large bowl and set aside to ensure a smooth macaron batter without lumps.
2. Whisk Egg Whites: Using a stand mixer with a whisk attachment, beat the room temperature egg whites on medium speed until foamy, then add cream of tartar to stabilize the meringue.
3. Add Sugar and Flavorings: Increase the mixer speed to medium-high and gradually add granulated sugar. After all sugar is incorporated, whisk on high until soft peaks form. Optionally, add orange extract and orange gel food coloring, then continue whisking until stiff peaks form.
4. Fold Dry Ingredients: Gently fold half of the dry ingredient mixture into the meringue until combined, then fold in the remaining dry ingredients, taking care not to deflate the batter.
5. Achieve Proper Batter Consistency: Continue folding until the batter becomes lava-like and flows smoothly, allowing you to make a figure 8 shape without it breaking. Stop folding immediately to avoid overmixing.
6. Pipe Macarons: Line a baking sheet with a silicone mat or parchment paper. Transfer batter to a piping bag fitted with a large round tip. Pipe 1-inch rounds onto the prepared sheet, spacing evenly.
7. Remove Air Bubbles: Drop the baking sheet firmly onto the counter 3-4 times to release air bubbles. Use a toothpick to pop any visible bubbles on the batter surface for smooth shells.
8. Rest Macarons: Let the piped macarons rest at room temperature for 30-40 minutes until a dry skin forms on the surface, which prevents cracking during baking.
9. Preheat Oven: While resting, preheat the oven to 300°F (150°C) to ensure even baking.
10. Bake Macarons: Bake one sheet at a time on the center oven rack for 13-15 minutes, or until the macarons do not move when gently nudged by their feet, indicating proper rise and set.
11. Cool Macarons: Allow the macarons to cool completely on the baking sheet before peeling them off carefully to preserve their delicate shells.
12. Make Cream Cheese Frosting: In a stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese together until smooth and creamy.
13. Add Powdered Sugar and Flavorings: Gradually add powdered sugar and mix on low until incorporated. Then beat on high speed for 3-4 minutes until the frosting is light and fluffy. Mix in orange zest and vanilla extract.
14. Assemble Macarons: Pair macaron shells by size, place one shell upside down, and pipe a generous amount of cream cheese frosting onto the center. Top with the matching shell to create a sandwich.
15. Mature and Store: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature the flavors and improve texture. Store in the fridge for up to 5 days. Before serving, allow them to sit at room temperature for about an hour for optimal softness and flavor.

Notes

• Allow macarons to rest properly before baking to develop a skin, which helps prevent cracking.
• Use room temperature egg whites for better volume and stability in meringue.
• Be careful not to over-fold the batter; it should flow like lava and form a figure 8.
• Orange extract and zest are optional but enhance the citrus flavor profile authentically.
• Macarons improve in texture and flavor after resting in the fridge for at least 12 hours.
• Bring macarons to room temperature before eating to soften the shells and creamy filling.
• Silicone mats or parchment paper ensure macarons don’t stick during baking and cooling.
• Handle assembled macarons gently as they are delicate and can break easily.

Keywords: orange creamsicle macarons, French macarons, almond meringue cookies, orange cream cheese filling, citrus dessert