My daughter got the "baking bug" over the weekend and decided she wanted to make these delicious Orange Creamsicle Macarons. Now, this is a very sophisticated dessert for a ten year old! Macarons require a bit of finesse in the kitchen to pull off! I did assist a little, but I let my little baker take the lead. She's seen enough episodes of Kids Baking Championship to know if the macarons are over whipped they crack. If they are under beaten, they will not develop their "feet" at the bottom. I think she did a beautiful job with the baking and I love the orange creamsicle flavor she chose. These Orange Creamsicle Macarons set me back to my childhood days eating orange creamsicle pops on my grandma's porch swing. Although they error a little on the complicated side in terms of baking, they bring me back to carefree-simple days of summer. Now, if we could only get some summer like weather! Here's how we made these tangy Orange Creamsicle Macarons:
- 1 cup sifted almond flour
- 2 cups powdered sugar
- 3 large egg whites brought to room temperature
- 3 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar
- 1/8 tsp. salt
- 4 drops orange food coloring
- 1 tsp. orange extract
- 1 jar Pillsbury marshmallow frosting
- Preheat oven to 300 degrees.
- Using a strainer, sift the almond flour and place in a large mixing bowl. Sift the powdered sugar and combine with the almond flour.
- Using the whisk attachment of a stand mixer, whip the egg white until foamy. Add granulated sugar and cream of tartar. Whip until soft peaks form.
- Gently fold in salt and 4 drops of orange food coloring.
- Divide almond and powdered sugar mixture in half. Using a rubber spatula, gently fold half of the almond mixture into the egg whites (do not stir), about 15-20 strokes. Repeat until almond mixture is combined with whipped egg whites.
- Line a 9x13 cookie sheet with parchment paper.
- Place macaroon batter into a piping bag fitted with a large circle tip or coupler. Pipe 1 inch circles onto parchment paper. Batter will spread quickly, so do not press too hard on piping bag.
- Tap baking sheet on counter top to release air bubbles. Allow macaroons to dry for at least one hour. Bake in top rack of oven for fifteen minutes, or until dry on top but not browned. A cracked layer called "feet" should have developed at the bottom.
- Remove macaroons from the oven and allow to completely cool before removing from the parchment paper When cooled, spread the marshmallow frosting between 2 macaroons, and "sandwich" together. Yield: Serves 12