Blood Orange Walnut Macarons

 

These blood orange walnut macarons are sweet, crunchy and bursting with the bright winter citrus flavors of blood oranges.

Blood Orange Walnut Macarons

This whole losing an hour business is making me very lazy today so I am going to keep this short and sweet. Sweet being the key word for these blood orange walnut macarons. If you have been around this blog for a while you know I have a soft spot for macarons ever since I tried my hand at them almost a year ago. These French cookies are always fun to whip up and play with flavors despite their challenging temperament from time to time.

Blood Orange Walnut Macarons

I’ve been meaning to adventure into more nontraditional macarons ever since my friend Allie shared her walnut macarons with spiced cream cheese and cranberry here with us over the Christmas time. I finally gave them a shot and was pleasantly surprised how toasty walnut macarons were.

These blood orange walnut macarons are a burst of citrus that are perfect as we are warming up in most parts of the country. The walnut macaron shells are pillowy crunchy with lovely notes of sweet citrus from the blood orange zest infused in the shells. The shells are filled with a simple vanilla buttercream full of blood orange zest.

Blood Orange Walnut Macarons

OK, so now that I have convinced you to make some walnut macarons, my job here is done. I shall return now to being lazy, catching up on some sleep and to ensure I can rejoice in the fact that spring is almost here!! Happy Monday :)

Blood Orange Walnut Macarons

Blood Orange Walnut Macarons
 
Prep time
Cook time
Total time
 
These blood orange walnut macarons are sweet, crunchy and bursting with the bright winter citrus flavors of blood oranges.
Author:
Recipe type: Macarons
Yield: About 2 dozen macaron sandwiches
INGREDIENTS
For Macaron Shells
  • 155g powdered (confectioners) sugar
  • 50g walnut pieces
  • 50g almond meal/flour
  • zest of one blood orange
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • pinch of salt
  • 55 grams granulated sugar
  • Few drops of orange food coloring (optional)
Blood Orange Filling
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1½ cups powdered sugar
  • 2 tablespoons milk
  • zest of one blood orange
  • ½ teaspoon vanilla extract
  • 2 teaspoons blood orange juice (optional)
DIRECTIONS
  1. Line two sheet pans with parchment paper. I used a 1½-inch round cookie cutter to draw circles on the parchment paper and flip over the paper (drawing side down). Prepare a pastry bag with a round tip. I used Wilton 2A.
  2. Using a food processor, pulse the powdered sugar, walnut pieces, almond flour and zest into fine powder. Sift several times until there is less than 2 tablespoons of almond bits left. Add these to the mixture.
  3. In the bowl of an electric mixer with the whisk attachment, combine the egg whites, cream of tartar, sugar and salt. Whip on medium-high speed until stiff peaks form, about 5-7 minutes. Add the food coloring and whip for another minute.
  4. Add the dry ingredients to the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter. Start checking the batter after 20 folds.
  5. Transfer batter into pastry bag and pipe the batter into the pre-traced circles on the baking sheet. Tap baking sheet hard on counter to release any air bubbles trapped in the batter. Let shells sit on counter for 20-30 minutes to dry.
  6. Preheat oven to 375 degrees F. When ready to bake, put macarons in heated oven and reduce temperature immediately to 325 degrees. Bake for 11-12 minutes. Remove from oven and transfer shells to a cooling rack. Remember to raise the temperature back up to 375 degrees F before baking the next batch.
For the Blood Orange Filling:
  1. Whip the butter until light and creamy. Add in the rest of the ingredients and mix on low until combined. Increase speed to low and whip for additional 2-3 minutes.
  2. Fill macarons with blood orange filling. Store in refrigerator until ready to serve. Let get to room temperature before enjoying!
ZAINAB'S NOTES
Macaron shells adapted from Baking a Moment

[amd-zlrecipe-recipe:116]

 

Comments

    • Zainab Mansaray says

      Ok so I am so excited about you e-cookbook. Just bought my copy and browsed quickly through and i am drooling already from the pictures. It is going to be my relaxation reading later :) Congrats girl!! Macarons by the way are easy peasy after what you have accomplished there!

  1. Marcie says

    I really want to try macarons soon — they’re so melt in your mouth delicious! The color of these is SO gorgeous, and they look like they’re bursting with blood orange flavor. Beauiful job!

    • Zainab Mansaray says

      Thanks Marcie. I am sure they will be so easy for you. You tackle french pastries like they are chocolate chip cookies :)

    • Zainab Mansaray says

      Thanks girl!! And yes, you need to make it!! maybe we should make a macaron virtual date for next month? Spring colors and fun??

    • Zainab Mansaray says

      Thanks Stephanie!! I was just over on your blog browsing bread recipes to force myself to get over my yeast-phobia.

  2. Mary Frances says

    I need to mentally prepare myself before visiting your blog Zainab! Your creations are always amazing – I can’t get over the color in these. You’ve become quite the queen of flavor combos, too. You might have just convinced me to try macarons!

  3. Connie | URBAN BAKES says

    You my friend are seriously talented! I don’t even think I’ve tried blood oranges before. I’ve seen them in markets but thought it was bitter for some reason. And as far as the time change, it’s kicking my butt today, for sure!

    • Zainab Mansaray says

      Thanks Connie! I hope the day got better. I told myself I would get to bed earlier to help but that didn’t happen lol!

  4. Beth @ bethcakes says

    Oh my goodness, these macarons are the prettiest things! I can’t get over the color. I’ve never made macarons, but I think it’s cool that you did a combo of walnuts and almond meal. Maybe one day I will have the guts to make them, haha. :) These are gorgeous, Zainab!

    • Zainab Mansaray says

      Thanks Beth! It’s my first time doing this combination and it was such a great idea :) You will be able to make them for sure. I know you can!!

    • Zainab Mansaray says

      I think you and I need to switch lists! I have bread on mine and you have macarons! I’ll try your recipe :)

  5. Tammy says

    OMG!!! These are stunning! :O …almost too pretty to eat ;) …I know though if I make them they won’t come out looking as perfect but I bet they would be delicious!!!! Oh there are so many things I want to bake! Too bad it’s Lent…I’m restricted. Well, I’m making a list of things to make afterwards…I’m going to go baking crazy once Easter passes.

    Toodles,
    Tammy<3

  6. Cindy Eikenberg says

    Zainab, these macarons are beautiful! I haven’t tried making macarons yet, but you are inspiring me. How perfect would these be for Easter or Mother’s Day? Love!!! Thanks for sharing and pinning!

  7. Ally @ The Cheery Baker says

    Walnut macaroons? That sounds like an amazing idea! I love that you have a soft spot for making them… it’s always tempting me to try and make them! haha I really need to branch out and try whipping some up! These are so gorgeous I love all of the bright orange colors! Amazing!

  8. Krista @ Joyful Healthy Eats says

    These are seriously absolutely beautiful pictures Zainab. I’ve never had a macaron before, but after seeing these… girl! You’ve got me convinced I need to try it! The red of the blood orange just pops and I bet the flavors are amazing!

    P.S. totally with ya on the daylight savings time thing… the only thing thats nice is that it is light later! woot woot… good for food bloggers. :)

  9. Kelly says

    These macarons are stunning Zainab! I love this creative flavor combo – totally need to try walnut macarons next time :) The color is just beautiful and the blood orange filling sounds amazing – pinning!

  10. sallybr says

    Believe it or not, I am reading this in Paris (I fly back to the US tomorrow) and can tell you that your macaroons look every bit as amazing as the ones we had here (I only had two, one simple chocolate and a pistachio that was to die for)

    I wish I had the skill to try and make them at home, but I know my limitations… ;-)

    • Zainab Mansaray says

      That’s so amazing!! I’ve always wanted to go to Paris and would love to try macarons from a patisserie there!! Hope you had a great trip. Will be looking forward to a trip recap on the blog!!

    • Zainab Mansaray says

      Shikha they have a bad rep for how delicious they are! The lowering temperature worked great for me this time. Maybe you could try that next time? Also, leaving them to dry helps a lot too.

  11. Nancy @ gottagetbaked says

    Ahhhhh spring! It’s been sunny and warm in Vancouver and even though I hate the blasted time change, it’s so nice to drive home at the end of the day and it’s still light out. I can’t wait for the summer to come. Your blood orange macarons look like little bright bites of summertime. They’re absolutely perfect, Zainab! Because they’re so finnicky, I’ve been too scared to make them myself. Shame on me, right – a food blogger who hasn’t made macarons? You’re inspiring me to try because these look so beautiful.

    • Zainab Mansaray says

      Yes Nancy! It has felt so good driving home after work in the daylight…Spring is closer!! I can’t wait to wear flip flops lol! You should give them a try. I was afraid for a while too but finally broke and now I’m obsessed.

  12. Susie Sward says

    Darling Daughter has become obsessed with the idea of making macarons since a classmate of hers keeps going on and on about the macarons she had on a trip to Paris a couple years ago, so we’ll be trying our hand at them soon, even though I am intimidated by the measurements in grams. Do you use a food scale? I don’t have one so will be converting grams to ounces and crossing my fingers that the macarons come out right. Yours look absolutely amazing! Stopping by from SITS.

    • Zainab Mansaray says

      Susie thank you very much for visiting and your comment. I love making macarons and I hope your daughter enjoys them too. I would love to enjoy a macaron in Paris!! They are kind of simple to make but finicky if things are not all right. But this recipe is easy to follow. I do use a kitchen scale ($20 from Target) that I use and it has helped make things more precise. When I started I wasn’t using scales and I have some recipes here that are in cups but my success was not consistent. Please let me know if you need any help :)

  13. Diana says

    Macarons have been really popular lately and I’ve been wanting to try a recipe, yours look amazing!!

    Stopping by from East Coast Creative, I’m their blog assistant! :)

  14. Allison says

    I’m in awe of your macarons! I love blood oranges and I love meringue. I’ve made marshmallows, and meringues, flour less chocolate cakes based on meringue. I’ve tried making pavlovas that were more or less a success, except for a little weeping that I can’t seem to prevent. But I’ve never made macarons. They seem too difficult. Maybe I will try it one of these days soon. You’re an inspiration! (visiting from the SITs girls event but love your blog and recipe!)

    • Zainab Mansaray says

      Thanks Allison! You will find macarons easy. You have made much harder things. I can’t dream of making marshmallows or pavlovas

  15. rlk @FirstTimeFoods says

    Wow, these look amazing! It’s been a year since I last made macarons, and your pictures are inspiring me to try them out again! I’m intrigued by the walnuts, too. I love twists on original recipes. Thanks for sharing!

  16. Becca from It's Yummi! says

    I’m in complete awe of your talent to make such gorgeous macarons! They’ve been on my culinary bucket list for years, but I don’t play well with temperamental ingredients ;)
    I found you through the Marvelous Mondays link party, and hope you’ll stop by ItsYummi.com to see what I shared for the party!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: