Monday, November 21, 2011

Orange Macaron with Cream cheese filling: Playing with macarons, again!

I rarely make the macaron lately, because I don't have much egg white in my fridge ^^. It's a strange reason, right? Anyway I find my way back to the macaron and using some of my special ingredient, hehe.

Orange Macaron with Cream cheese filling
There are some flavor in the real fruit powder that I still didn't use it. I think about the combination of them and orange and cream cheese.
The macaron recipe base on the one from ".............. ", by chef ..................(I still have no intention to use other recipe, haha, sine I love the result of it so much. I use it once in Strawberry milk macaron). Just changing the flavor and color, and you get new macarons, ^^. For the filling, I make my own marmalade, so I use the large cut of it instead of putting some jam into it, I think it prettier but you can just spoon a bit of jam into the center for more orange flavor. 
Ps. If you don't have real fruit powder, you can use the orange zest. The real fruit powder will have a tangy taste, but with orange zest you will get more of the smell. 

Orange Macaron with Cream cheese filling
Makes about 25-30 pairs

Macaron
63g .................................. Almond powder
98g .................................. Icing sugar
4g ..................................... Orange powder
50g ................................... Egg whites
15g .................................... Sugar
........................................... A pinch of cream of tartar
1g ...................................... Powder egg whites
........................................... Orange food coloring

Cream cheese Frosting
60g ................................. Butter, soft
100g ............................... Cream cheese
120g ............................... Icing sugar


......................................... Orange marmalade 




Combine the icing sugar, orange powder and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of icing sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
 Beat the egg whites, egg white powder, and cream of tartar in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks, add the color and whisk to combine.

Sift 1/3 of the almond flour mixture into the meringue and fold to combine. 


Sift in the remaining almond flour in two batches. Don’t overfold, but fully incorporate your ingredients.
 Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).


Pipe 3.5 cm rounds onto baking sheets lined with nonstick liners (or parchment paper).
When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter).

Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.
Preheat oven to 150°C. Bake for 16 minutes (baking time can be varied, from 12-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.




Make the cream cheese frosting by beating butter and cream cheese together until soft, sift the icing sugar into the bowl, beat until the frosting is light and fluffy.




Sandwich the macarons with creamcheese and orange marmalade.
Refrigerate until ready to serve.


Orange Macaron with Cream cheese filling


Orange Macaron with Cream cheese filling: 
Playing with macarons, again!

17 comments:

Priya said...

Cute and adorable macarons..

Jennifurla said...

the color is outstanding.

radioteletype said...

Where to buy the orange powder?

Janine said...

love the orange color!

anyway, just wanted to let you know i tried the previous strawberry macaron and it turned out super yummy! thanks pook :D

dailydelicious said...

Hi, Priya
Thank you

Hi, Jennifurla
Haha, I like it too.

Hi, radioteletype
I order it from http://www.squires-shop.com/ibf/index.php?p=product&id=5989&parent=0

Hi, Janine
You're welcome. I'm happy that you like the recipe too, I think it's one of very good macaron recipe.

MissKitty said...

I came across this post when I was on my own little quest for new macaron combos. This sounds delish! Can you say 50/50 bar? I am trying this one for sure!

Daphne said...

I love macaroons, this is so great and thanks for the recipe and clearly shown working steps ^^

Shabs.. said...

Amazing colour combo and it has come out so good!

ümmüabdullah said...

Hi FROM ISTANBUL- TURKEY.. I LOVE MACARONS,I LİKE YOUR RECEPE AND I'LL TRY İT SOON.. :)

Tanzania said...

Hi, is almond powder the same as almond meal? I can't seem to find almond powder anywhere :)

Thank you!

dailydelicious said...

Yes, they are the same.

Anonymous said...

could you help me why my macarons always stick to the silpat and undercook, but the top is brownish already, if i continue to bake the top will be very brownish. i cover an empty sheet on top of my macarons to prevent from direct heat but i still got brownish top.
i bake at 150C for 11 mins, and lower the temperature to 130C for 5 mins.

help me Pook, im so desperately making a nice and shine macarons without sticking to silpat.

dailydelicious said...

You should try drying the almond meal first. By preheating the oven to 150C, when the oven is ready, put the almond meal into the oven, and turn off the oven, let the almond meal dry in the oven for 10 minutes. This method reduce the moisture in the almond and make the macaron less sticky.
I don't know if you can select the heat source or not if you can, use only lower heat will reduce the chance of browning the macaron. IF you can't, try put the empty sheet on the upper shelf of the oven, instead.
After drying the almond I think the baking time will shorter, so your macaron can be less brown.

Anonymous said...

Pook, you mean i shall dry the almond meal in the oven after or before i grind the almond meal in the food processor?
Normally i grind the almond meal with icing sugar.

I already did put an empty sheet on top of my macaron to prevents browning, but they still brownish :(

Appreciate your help :) thankyou

dailydelicious said...

If using whole almond, you should dry it before grinding it. ^^
If your almond is dryer, the baking time will be shorter. The other way is reduce the temperature, your macaron will be paler but it can be empty (inside the shell).

Anonymous said...

Hi Pook,
My macaron feet always spread out to the side rather than grow vertically under the shell.
I tried to bake at lower temperature at 120C , they didnt grow as big as if i bake at 150C. but still the feet spread to the side.
I have tried italian and french method same result. Could you tell me how to fix it?

dailydelicious said...

The macaron feet will spread less if the shell is very dry, you can try let the macaron dry longer before baking.

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