Orange Blossom Creme Chantilly Macarons
Try this Orange Blossom Creme Chantilly Macarons recipe, or contribute your own.
Try this Orange Blossom Creme Chantilly Macarons recipe, or contribute your own.
- 60 grams liquid egg whites ( or two egg whites)
- 115 grams confectioner's sugar
- 90 grams almond flour
- 50 grams granulated sugar
- 1 generous drop of
- americolor orange gel food colour
- 250 ml lactose free 35% cream
- 3 grams confectioner’s sugar
- 1.5 grams orange blossom water
- a pinch of crushed vanilla beans
- Carbohydrate 2.4995 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 shell (2g)
- Sodium 0 mg
- Sugar 2.4995 g
- Trans Fat 0 g
- Calories 10 calories
Step-by-step
- Line a cookie sheet with parchment or silpat mat.
- In a food processor, pulse the almond flour and confectioner's sugar together for about 20 seconds, or until well combined.
- Using the whisk attachment, whip the egg whites in a grease-free bowl of a stand mixer until foamy.
- Add the granulated sugar a little at a time and continue to whip on high until stiff peaks form.
- Stop the mixer and add the flavour and colour. Whip for a few more seconds until fully combined.
- Remove bowl from mixer and sift the almond mixture onto the egg whites. Use a clean, grease-free spatula to gently fold the the mixture into the egg whites. Should be the consistency of molasses when ready.
- Fit a piping bag with a 1.5" plain tip and fill the bag with the batter. Pipe small circles onto the parchment/baking mat.
- Tap the pan on the counter a couple times to remove any air bubbles or peaks. Let the batter rest for about 30 minutes.
- While the batter rests, preheat the oven to 325ºF. Bake for 8 -10 minutes. Do not allow to brown.
- (bake time may differ for your oven)
- Remove from oven and allow to cool completely before assembling.
- Chill the cream and bowl prior to starting, for best results.
- Place all the ingredients in the bowl and using the whisk attachment of your stand mixer, whisk on high until soft, stable peaks form - about 5 minutes.
- Store in refrigerator until ready to use.
- Attach a tip #21 Star Tip to a piping bag and fill with cream. Pipe in circles on the flat side of a cookie and pair with a another cookie. Press together lightly. Place in an airtight container and refrigerate over night.
Will the batter ever reach the consistency of molasses without deflating the meringue entirely? Achieving proper macaronage relies entirely on the folding motion, which expels just enough air to yield a smooth batter without turning it runny. Pulse the almond flour and confectioner's sugar in a food processor first to eliminate coarse lumps that puncture the fragile structure during piping. Whip the liquid egg whites in a strictly grease-free stand mixer bowl, adding granulated sugar gradually until stiff peaks form at high speed. Letting the piped shells rest for 30 minutes at room temperature develops the necessary skin before baking at 325 degrees Fahrenheit for 8 to 10 minutes without browning. For the filling, chill both the cream and the mixing bowl thoroughly before whisking the lactose-free 35% cream with orange blossom water, confectioner's sugar, and crushed vanilla beans until soft, stable peaks form. Multiplying batch quantities requires scaling egg whites and dry ingredients proportionally, though doubling quantities increases folding risks for home bakers. Assembling the cookies and storing them in an airtight container in the refrigerator overnight allows the moisture from the cream to soften the interior while maintaining the outer shell.
