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Chocolate Orange Macarons
Chocolate Orange Macarons

Before you jump to Chocolate Orange Macarons recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.

Ingesting healthy foods tends to make all the difference in how we feel. We are likely to feel way less gross after we increase our consumption of healthy foods and reduce our consumption of processed foods. A salad tends to make us feel a lot better than a piece of pizza (physically at any rate). Sometimes it’s hard to find healthy foods for snacks between meals. Finding snacks that really help us feel better and boost our energy levels often involves lots of shopping and meticulous reading of labels. Here are a few healthy snacks which you can use when you need a fast pick me up.

If you might be looking for a fast snack, you can’t go wrong with a whole grain one. A slice of whole wheat toast, for example is a great snack in the morning. When you require a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products such as white bread to the healthier whole grain options.

You don’t have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to chocolate orange macarons recipe. To make chocolate orange macarons you need 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Chocolate Orange Macarons:
  1. Use egg whites
  2. Take granulated sugar
  3. Use powdered sugar
  4. Get salt
  5. You need superfine almond flour
  6. Provide tbps cocoa powder
  7. Provide unsalted butter, softened
  8. Use powdered sugar (plus extra)
  9. Get orange juice (plus extra)
  10. Get ground orange peel (optional)
Instructions to make Chocolate Orange Macarons:
  1. Beat egg whites and 1/2 tsp salt until stuff peaks form.
  2. Continue beating, gradually adding the granulated sugar. The meringue is beaten enough when it's stiff enough to tip upside-down without falling.
  3. Sift the dry ingredients (almond flour, 1 3/4 cup powdered sugar, cocoa powder, and salt) into the meringue.
  4. Slowly fold the dry ingredients into the meringue, being careful not to push all the air out. Keep incorporating until the batter reaches ribbon stage.
  5. Pipe the batter onto a tray with parchment paper into the size you want your shells to be.
  6. Leave the shells to dry for 30-60 minutes, or until the surface of the shells are dry.
  7. Bake the shells for 15-20 minutes at 300°F, or until they come up cleanly from the paper. Leave them to cool.
  8. In a large bowl, cream the butter and one cup of the powdered sugar. Add the orange peel. Beat the buttercream, adding orange juice and powdered sugar to consistency until it's thick, but pipe-able.
  9. Pipe dollops of the buttercream onto half of the shells, putting the other shells on top. Store in fridge.

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