Citrus Meets Chic in These Blood Orange Beauties

Blood Orange Macarons with Olive Oil Buttercream Recipe at The Little Shop of Olive Oils

These aren’t your average macarons. With their delicate shells, creamy filling, and citrusy burst of flavor, these Blood Orange Macarons are what sweet dreams are made of. The secret ingredient? Our Whole Fruit Blood Orange Fused Olive Oil, which adds depth, aroma, and a bright finish that plays perfectly with the sweet almond base.

Perfect for afternoon tea, holiday parties, or gifting to someone who deserves a little sunshine (maybe that’s you!).

Blood Orange Macarons with Olive Oil Buttercream

The Little Shop of Olive Oils

Servings

24

Prep Time

45 minutes

Cook Time

15 minutes

Cuisine

French

Category

Dessert

Crisp and chewy macaron shells filled with a bright and creamy blood orange buttercream made with our Whole Fruit Blood Orange Fused Olive Oil—a citrusy twist on a classic French treat.

Blood Orange Macarons with Olive Oil Buttercream

Ingredients

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    • 1 cup almond flour (finely ground, blanched)
    • 1 3/4 cups powdered sugar
    • 3 large egg whites, room temperature
    • 1/4 cup granulated sugar
    • 1/4 teaspoon cream of tartar
    • Orange gel food coloring (optional)

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    • 1/2 cup unsalted butter, room temperature
    • 2 tablespoons Blood Orange Olive Oil
    • 2 cups powdered sugar
    • 1 tablespoon fresh blood orange juice (or orange juice)
    • Zest of 1 blood orange
    • Pinch of salt

    Directions

    1. Sift together almond flour and powdered sugar. Set aside.
    2. In a clean bowl, beat egg whites and cream of tartar until foamy.
    3. Slowly add granulated sugar and beat until stiff peaks form. Add food coloring, if using.
    4. Gently fold in the almond flour mixture in thirds. Mix until the batter flows in ribbons.
    5. Pipe small rounds onto a parchment-lined baking sheet. Tap the tray on the counter to release air bubbles.
    6. Let the piped macarons sit at room temperature for 30–45 minutes until a skin forms.
    7. Bake at 300°F (150°C) for 14–16 minutes. Let cool completely before filling.
    8. Beat the butter until fluffy, then add the Blood Orange Olive Oil and mix until smooth.
    9. Gradually beat in powdered sugar, blood orange juice, zest, and salt. Adjust consistency as needed.
    10. Pipe a small amount of buttercream onto one macaron shell and sandwich with another.
    11. Let macarons sit for a few hours or overnight in the fridge for best texture before serving.

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