chocolate orange macarons

makes 30 shells (15 assembled macarons)

shells

105 g egg whites

1/8th tsp cream of tartar

½ tsp orange extract

5 drops orange food coloring

105 g sugar

137 g almond flour

125 g powdered sugar

add egg whites to the bowl of a stand mixer with a whisk attachment
turn mixer to medium speed and mix until egg whites are foamy
add cream of tartar and continue mixing until egg whites start to turn white with smaller bubbles
while mixing, slowly pour in sugar
once mixture reaches medium peaks, add orange extract and food coloring
turn mixer to high speed and whip egg whites to very stiff peaks
in a separate bowl, whisk together almond flour and powdered sugar
sift mixture into egg white mixture, ½ at a time, mixing in between using a silicone spatula
mix until batter falls off spatula in long ribbon
transfer batter to piping bag with round tip
pipe 2” circles onto lined baking tray. a silicone liner with macaron lines printed on it is very helpful at this point, but parchment paper works as well
tap tray on table several times to release air bubbles in macarons
set shells aside for about an hour, until the top of each shell feels dry to the touch
preheat oven to 300°
bake shell for 20 minutes. turn the tray 180° after the first 10 minutes
remove from tray and allow to cool completely before filling

chocolate ganache

4 oz semisweet chocolate chips

¼ cup heavy cream

add chocolate chips to a metal bowl
heat heavy cream over medium heat in a small saucepan until just before simmering
while mixing, slowly pour cream over chocolate chips
mix until smooth and glossy. if hot cream does not melt all of the chocolate, put bowl over a double boiler and mix until smooth and glossy
set aside and let cool
add to a piping bag
pipe ganache into the center of half of the shells. sandwich filled shells with unfilled shells
for best results, place in an airtight container and refrigerate overnight before serving

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