Citrus Meets Chic in These Blood Orange Beauties
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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
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
French
Author:
Servings
24
Prep Time
45 minutes
Cook Time
15 minutes
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.
Ingredients
For the Macaron Shells:
- 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)
For the Blood Orange Buttercream:
- 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
- Sift together almond flour and powdered sugar. Set aside.
- In a clean bowl, beat egg whites and cream of tartar until foamy.
- Slowly add granulated sugar and beat until stiff peaks form. Add food coloring, if using.
- Gently fold in the almond flour mixture in thirds. Mix until the batter flows in ribbons.
- Pipe small rounds onto a parchment-lined baking sheet. Tap the tray on the counter to release air bubbles.
- Let the piped macarons sit at room temperature for 30–45 minutes until a skin forms.
- Bake at 300°F (150°C) for 14–16 minutes. Let cool completely before filling.
- Beat the butter until fluffy, then add the Blood Orange Olive Oil and mix until smooth.
- Gradually beat in powdered sugar, blood orange juice, zest, and salt. Adjust consistency as needed.
- Pipe a small amount of buttercream onto one macaron shell and sandwich with another.
- Let macarons sit for a few hours or overnight in the fridge for best texture before serving.