The Tangerine Macarons Recipe Sharp, zesty tangerines are used here, rather than the more usual oranges, to counterbalance the sweetness of the meringues.
food processor with blade attachment
Ingredients:
3⁄4 cup confectioner’s sugar
3⁄4 cup ground almonds
1 scant tsp finely grated tangerine zest
2 large egg whites, at room temperature
1⁄3 cup sugar
3–4 drops orange food coloring
For the filling:
3⁄4 cup confectioner’s sugar
4 tbsp unsalted butter, softened
1 tbsp tangerine juice
1 scant tsp finely grated tangerine zest
Method:
1 Preheat the oven to 300°F (150°C).
2 Line 2 baking sheets with wax paper. Draw on 1 1⁄4in (3cm) circles with a pencil, leaving a 1 1⁄4in (3cm) gap between each one.
3 Pulse the confectioner’s sugar and almonds in a food processor, until finely mixed. Add the tangerine zest and pulse briefly.
4 In a bowl, whisk the egg whites to form stiff peaks with a hand mixer. Add the sugar a little at a time, whisking well with each addition. Whisk in the food coloring.
5 Fold in the almond mixture, a spoonful at a time. Transfer to the piping bag. Holding the bag vertically, pipe meringue into the center of each circle.
6 Bake in the middle of the oven for 18–20 minutes until the surface is set firm.
7 Leave the macarons to cool on the baking sheets for 15–20 minutes and then transfer to a wire rack to cool completely.
8 For the filling, cream together the confectioner’s sugar, butter, tangerine zest, and juice until smooth. Transfer into the (cleaned) piping bag, using the same nozzle.
9 Pipe a blob of frosting onto the flat side of half the macarons, and sandwich with the rest. Serve the same day.
10 PREPARE AHEAD The unfilled shells can be stored for 3 days in an airtight container.
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| Tangerine Macarons Recipe |