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Orange Macaron Recipe Using Oil Soluble Flavoring
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Orange
Author:
Dolce Flav
Servings
28
Prep Time
45 minutes
Cook Time
16 minutes
These bright, zesty orange macarons are made with classic French macaron shells and filled with a rich, citrus-infused buttercream. What sets this recipe apart is the use of oil-soluble orange flavoring, which blends perfectly into the butter-based filling, giving it an intense yet smooth orange flavor that doesn’t break or separate like water-based extracts can. Start by making a stable meringue and folding it into almond flour and powdered sugar to create a silky batter. Once piped and rested, the shells bake into crisp-yet-chewy perfection. The buttercream filling is whipped until light and fluffy with the oil-soluble orange extract, then piped between two macaron shells. Maturing the macarons overnight improves both texture and flavor. Perfect for holidays, brunches, or citrus dessert fans.
Ingredients
For Macaron Shells:
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100g egg whites (room temp, preferably aged)
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100g granulated sugar
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100g almond flour (finely ground and sifted)
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100g powdered sugar
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Gel orange food coloring (optional)
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Pinch of salt
For Orange Buttercream Filling:
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113g (1 stick) unsalted butter, softened
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200g powdered sugar, sifted
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1–2 tablespoons heavy cream or milk
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1 teaspoon oil-soluble orange flavoring extract
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Optional: ¼ tsp orange zest for added brightness
Directions
Prepare Dry Ingredients:
Sift almond flour and powdered sugar together into a large bowl. Set aside.
Make the Meringue:
In a clean, grease-free bowl, whisk egg whites with a pinch of salt until foamy using a stand or hand mixer.
Gradually add granulated sugar and continue to whisk until stiff peaks form (about 7–9 minutes).
Add orange gel food coloring if using and whisk until incorporated.
Macaronage (Folding):
Add the dry ingredients to the meringue in two batches.
Gently fold with a spatula until the batter flows in thick ribbons and settles into itself in 10 seconds (lava-like consistency).
Pipe & Rest:
Transfer batter to a piping bag fitted with a round tip
Pipe 1.5-inch rounds on parchment or silicone-lined baking sheets.
Tap trays on the counter to release air bubbles.
Let shells rest at room temperature for 30–60 minutes until a skin forms and shells are dry to the touch.
Bake:
Preheat oven to 300°F (150°C).
Bake for 14–16 minutes. Shells are done when they don’t shift when lightly touched and have developed "feet."
Make Orange Buttercream Filling:
Beat softened butter until smooth and pale (2–3 minutes).
Add sifted powdered sugar in two parts, mixing well after each addition.
Add 1 teaspoon oil-soluble orange extract and 1–2 tbsp cream to reach desired consistency.
Beat until light and fluffy. Optional: Mix in a small amount of orange zest.
Assemble & Mature:
Pipe a small amount of buttercream onto half of the cooled macaron shells.
Top with remaining shells to sandwich.
Place macarons in an airtight container and refrigerate for at least 24 hours to mature (for best texture and flavor).
Bring to room temperature before serving.
Recipe Note
10 FAQ: Orange Macarons with Oil-Soluble Flavoring
1. What’s the benefit of using oil-soluble flavoring in macarons?
Oil-soluble extracts blend seamlessly into butter-based fillings, providing intense citrus flavor without breaking emulsions like water-based extracts can.
2. Can I add the orange extract to the shells?
It’s not recommended. Any added oil can interfere with the meringue. Keep flavoring in the buttercream where fat is present.
3. Why did my macarons crack or spread?
Likely causes: under-resting, overmixing, incorrect oven temp, or skipping sifting. Let shells form a skin and check oven calibration.
4. Can I use natural coloring or zest in the shells?
Avoid zest in shells (it introduces moisture/oil). Use gel food coloring or skip it entirely if you're going natural.
5. Do I have to mature the macarons overnight?
Yes — 24-hour maturation allows the filling to soften the shell for that signature chewy texture and blended flavor.
6. How do I know when the macaron batter is ready?
It should flow like molten lava and form a ribbon that disappears in 10 seconds. Under-mixed = grainy peaks; over-mixed = runny and flat shells.
7. Can I make this recipe dairy-free?
Yes. Substitute vegan butter for the buttercream, and use a dairy-free milk (like oat or almond) if needed.
8. Can I use this filling with other macaron flavors?
Absolutely. The orange buttercream pairs beautifully with chocolate, vanilla, lemon, and even pistachio shells.
9. How do I prevent hollow macaron shells?
Ensure your meringue is whipped to stiff peaks, avoid overmixing, and don’t underbake. Some hollowness can be fixed by proper maturation.
10. Can I double this recipe?
Yes. Just scale up ingredients evenly, but mix in separate batches to avoid overmixing or uneven results.