Orange Macaroons


Macaroons :

  • 200g castor sugar
  • 75ml water
  • 75g egg whites
  • 200g icing sugar
  • 200g ground almonds
  • 85g egg whites
  • 5ml vanilla essence
  • Orange food colouring

Orange butter cream :

  • 220g icing sugar
  • 150g butter
  • 30ml cream
  • Blood orange essence to taste, or any orange essense
  • Orange food colouring


  1. For the macaroon, make an Italian meringue by boiling the sugar and water to 118˚C.
  2. Place the 75gr egg whites into a stainless steel bowl fitted with the whisk attachment. Whisk the egg whites to stiff peak then slowly add the meringue, while whisking the whole time. Whisk until the mixture is cold.
  3. Sift the icing sugar and almond flour together into a bowl and add the other 85g of egg whites and colouring.
  4. Fold the meringue mixture into the flour mixture to combine well.
  5. Pipe the meringue (by holding the nozzle to the greaseproof paper with the piping bag 90% to the greaseproof paper allowing the mixture to form a circle shaped size) onto a lined baking tray and bake at 140˚C for 10-15 minutes or until you can lift the macaroon easily off the paper without leaving any traces of the macaroon.
  6. Allow to cool.
  7. For the butter-cream, cream the icing sugar and butter until pale yellow and fluffy.
  8. Add in the cream, essence and colouring.
  9. To finish off, pipe the butter cream onto one of the meringues and place another meringue on top to sandwich the buttercream.