Orange Macarons with Chocolate Ganache

Ingredients for Orange Macarons | Using a Scale | 3 Tips for Baking Macarons Properly

These orange macarons with chocolate ganache are light and luxurious. The lightness of the orange flavor melds perfectly with the richness of the ganache, making it into a beautiful French cookie anyone would love!

Read below for the details.

Orange macarons with chocolate ganache

Ingredients for Orange Macarons

Almond Flour

Always check the date of your almond flour if you have had it for a while. It doesn’t have as long of a shelf life as some ingredients, so it’s important to ensure it’s not spoiled.

Sift the almond flour and remove the larger pieces so that the macaron shells are smooth. Save the larger bits of almond flour for making cookies or a tart crust.

Powdered Sugar

Powdered sugar is much finer than other types of sugar, so don’t use substitutes. We want to use powdered sugar so it’s easy to create a smooth almond paste before adding the meringue.

You do not need to sift it unless desired. It will naturally smooth out as you mix it with almond flour and eggs.

Aged Egg Whites

Aged egg whites are just ones that have been stored in a covered bowl in the fridge for at least 24 hours. Aging the whites allows moisture to evaporate, which is important since moisture can ruin macarons.

When you cover the egg whites, make several small slits in the plastic wrap so that the moisture can evaporate.

Caster Sugar

I have made macarons with granulated sugar many times, and caster sugar is now my go-to ingredient. It’s finer, it dissolves easier, and therefore it creates a smoother macaron.

If you can’t find caster sugar, you can make superfine sugar by blending granulated sugar in a blender for 20-30 seconds.


To make the simple syrup, we need water. Be precise and don’t add more water, as this can affect the moisture level of the macarons.

orange chocolate macarons

Using a Scale

A kitchen scale is essential for making macarons. Every ingredient needs to be measured precisely so that they turn out right.

As with most baked goods, correct measuring makes the difference. Please invest in a kitchen scale. You will notice that most of my recipes are listed in grams.

This is because grams are the most efficient and accurate way to measure ingredients.

You will almost always measure ingredients, such as flour, slightly different every time in a recipe. And sometimes, it can make a big difference.

These chocolate orange macarons are no exception, either. Use a scale and embrace it!

orange macarons with chocolate ganache

3 Tips for Baking Macarons Properly

1. Preheat Oven

Preheat the oven at least 30 minutes before the macarons bake. An oven needs time to circulate the air evenly, and this doesn’t usually happen the second it is preheated.

I recommend turning the oven on before you begin piping the macarons to give the oven enough time to heat up properly.

2. Rest the Macarons

Resting the macarons is vital so that they bake correctly. If the macarons do not form a skin on top, they are more likely to burst or crack.

I have tried the unresting method several times, and it has never worked out well. Some shells were fine, others burst on top, and some were lopsided.

Resting the macarons allows them to form a skin, which then turns into a beautiful shell once they are baked.

3. Do the Wiggle Test

Lastly, do the wiggle test. Once the orange macarons have baked on silpat or perforated baking mats for 15 minutes (if at 300 degrees), gently wiggle one of the shells. Test sooner if the temperature is higher.

If it moves slightly or a lot, the orange macarons need more time in the oven. Once the shells no longer wiggle, they are baked and ready to come out.

orange chocolate macarons recipe

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  • Author: Camille
  • Prep Time: 90 minutes
  • Chill Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 30 macarons 1x
  • Category: Cookies


Units Scale

For the Macaron Shells

  • 225 g almond flour, such as this or this (sift to remove big grains)
  • 225 g powdered sugar
  • 4 g powdered egg whites
  • 85 g liquified egg whites, strained (aged for 1-2 days, see instructions below)
  • 190 g granulated sugar
  • 41 g water
  • 85 g liquified egg whites, strained(aged 1-2 days)

For the Orange Buttercream

  • 113 g unsalted butter, softened (8 Tbs)
  • 1/2 oz cream cheese, softened
  • Zest of 1 orange
  • 12 Tbs fresh orange juice
  • 1 1/2 cups powdered sugar, sifted

For the Ganache

  • 4 oz bittersweet chocolate, finely chopped
  • 6 oz heavy cream


  1. Age the egg whites for 1-2 days in the fridge before making macarons to liquify the eggs.
  2. To do this, place the egg whites in a bowl, cover with plastic, and make a few slits in the plastic. Store in the fridge for at least 1-2 days. The egg whites lose some of their water content and breakdown during the aging process, which helps to create a better macaron.

Making the Macaron Shells

  1. Measure out all ingredients before beginning.
  2. Sift almond flour and remove coarse grains. After sifting, weigh out 225 grams of almond flour into a large clean bowl.
  3. Then sift powdered sugar and powdered egg whites into the almond flour.  
  4. Add 85 g of room-temperature egg whites and stir until a paste forms. If adding food coloring, add it at this point. Do not leave any dry bits of almond flour or powdered sugar. The mixture needs to be thoroughly combined. Set aside.

Making the Italian Meringue

  1. Pour water and sugar into a medium pot and cook over medium-high. Place a thermometer in the pot and do not stir. 
  2. Meanwhile, add 85 grams of egg whites to a mixer fitted with a whisk attachment. When the water and sugar reached 230 F, turn the mixer onto high speed so the egg whites start whipping.
  3. When the sugar syrup reaches 244 F, remove from heat, and SLOWLY pour the sugar syrup into the mixer(keep the mixer going) right on the edge of the bowl so that it slowly drips down the side of the mixing bowl into the eggs. 
  4. Once all of the sugar syrup is in the bowl, turn down to medium-high speed and mix until the bowl is just slightly warm to the touch and semi-stiff peaks form, about 2-3 minutes.

Making the Macaronage

  1. Now it is time to combine the almond paste and the Italian meringue. Take 1/3 of the meringue and stir it into the almond mixture to lighten the texture and weight of the batter. This third of the Italian meringue is sacrificed in order to get the proper texture with the remaining meringue.
  2. Add another 1/3 of the Italian meringue, and this time, gently fold it into the batter 6  full turns. 
  3. Add the remaining meringue, and give it 5 more full turns. At this point, the mixture will not be fully mixed. 
  4. Use the back of your spatula to gently blend the remaining meringue and almond paste, folding two more times in the process. At this point, test the consistency of the macaron batter. You should be able to drizzle the batter in thick lava ribbons that SLOWLY flow into the bowl. It should meld back into the batter in 20-30 seconds. If the batter is too thick, fold it two to three times and check again.
  5. The consistency can change quickly, so watch carefully! If the batter flows really fast and is more like a puddle, it has been overmixed and will not make good macarons anymore. Runny macarons cannot be saved, so you will have to start over and make a new batch. So be careful!

Baking and Filling Macarons

  1. Preheat oven to 300 F (you may have to try a few temperatures in your oven before you find just the right setting, usually between 300 and 320 degrees F). 
  2. Line 2 half sheet pans with silpat baking mats or perforated baking mats. You may also wish to use macaron baking mats with guides on them. Fit a piping bag with a Wilton #12 tip(or similar tip size).
  3. Fill the piping bag with the macaron batter and twist the top of the bag closed. Pipe macarons into 1.75 inch circles.
  4. The best way to do this is to hold the piping bag directly above the parchment paper and pipe straight down. Allow the batter to push out into a bigger circle while piping, and then quickly pull the tip away so that just a slight point remains on top of the batter disk.
  5. If the batter is the right consistency, the little points will disappear on their own as they sink into the macaron batter after about a minute.
  6. Tap the trays of macarons quite hard on the counter a few times to allow the air bubbles to escape.
  7. Allow the macarons to form a skin—roughly 30-60 minutes. They are ready when they are no longer sticky to the touch and look matte on top.
  8. Place macarons in the oven and bake for 15-20 minutes, depending more on their appearance than on the actual suggested time.
  9. Test the macarons around the 15-minute mark by gently wiggling the tops of a couple. If the tops slide or move around some, then they are still not ready. When you try to wiggle the top of a macaron and it doesn’t move, then they are ready to come out of the oven.
  10. Remove baking mats from trays so that the macarons do not continue to bake. Allow to cool completely and gently peel off of silicon mats.

To Make the Ganache

  1. Place chocolate in a small bowl. Heat heavy cream until simmering, then pour over the chocolate.
  2. Allow to sit for 5 minutes, then gently whisk until combined. Cover and refrigerate for one hour to set set the ganache.

Making the Orange Buttercream Filling

  1. Cream butter and cream cheese with a hand mixer until smooth.
  2. Add powdered sugar, orange zest, and orange juice. Mix until all ingredients are creamed together. 
  3. Pipe orange buttercream filling in a circle border on one macaron shell, leaving the center empty. Pipe the chocolate ganache in the center, and place another macaron on top. Gently press macaron shells together so that the filling comes to the edges of the macaron. Repeat with remaining macaron shells.
  4. Macarons need to be refrigerated for best results, but they can be eaten the same day. They are best to eat after 24-48 hours when they have had time to mature in the fridge. Eat within 1 week or freeze for up to 2 months.

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