Friday, February 13, 2009

Orange Ganache Macarons


Swiss Meringue
80g egg white (at room temperature)
65g caster sugar

80g ground almond
140g icing sugar
1/2tsp lemon juice
orange yellow colouring powder

Orange Ganache
100g white chocolate
50g whipping cream
1tsp orange paste

Swiss Meringue Macarons:
1. Line 3 to 4 baking trays with silicon sheet.
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 55C).
7. Pour the egg white and lemon juice into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the powder colouring.
8. Continue to beat until the egg white has cooled down and it look smooth and shiny. (medium peak but not dry)
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.
10.Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons to rest for 30mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven.
14.Remove macarons and cool on a wire rack.

Orange Ganache:
1. Heat up the whipping cream.
2. Pour it into the white chocolate and stir until it melted and smooth.
3. Stir in the orange paste.
4. Leave it aside to set. (Slightly thicken for piping.)

Assemble the macarons:
1.Pipe the orange ganache on the macaron.
2.Sandwich with another macaron together.
3.Keep in the fridge to let the filling firm.


Anonymous said...


I would like to try your recipe.I have tried baking macarons a few times now but not successful. I don't own a thermometer so how do I know when to remove the swiss meringue from the heat?Thanks for sharing!

FATMUM said...

Hi Happy flour, ur mac looks great.

Happy Flour said...

Hi starlit,

Stir until sugar is dissolved and it warm to your touch. It better that you should go and get one candy thermometer as it very useful. The temperature for the syrup is very important. If too high the macarons will have thick feet but it turn out to be very hard and crunch.

Happy Flour said...


Thanks for your compliment.

thinkingmama said...

Hi, I would like to know where did you buy the colour powder. I bought the wilton colouring but I have yet to check is it in powder or liquid form as I forgot to print out your recipe before gg to Phoon Huat. Kindly advise. Thanks

Happy Flour said...

Hi thinkingmama,

I bought it from Sun Lik. Poon Huat they do sell colouring powder but it in bigger bottle. Colouring powder will change it colour if kept for too long.

Unknown said...

Hi Happy Flour...your macarons looks so colourful....sorry to disturb i see all your recipe got this "Swiss Meringue"...What is it? thanks Jun

Happy Flour said...

Hi Sprite,

Swiss Meringue is melting sugar in egg white at a temperature about 55C. Then whisk the egg whisk until it white and glossy(stiff peak)/ meringue.

Unknown said...

Hi Happy Flour, mean that i have to melt the sugar at 55 degree to measure it?

sorry for the trouble....are you going to open any baking class?


Happy Flour said...

Hi Sprite,

You have to melt sugar in the egg white using double-boiler and use a candy thermometer to measure. You can read the steps from the recipe already on my blog.

Hugbear said...

Hi HF, thanks for sharing the macarons recipe. I just tried a batch yesterday and have great results. Everyone of them have feet, hehehe...

Happy Flour said...

Hi Hugbear,

You are most welcome. :) I saw it on your blog this afternoon and glad that you enjoy the macarons.

lauresophie said...

Wow! they are great and look really really good! nice job!

Happy Flour said...

Hi Lauresophie,

Thanks for your compliment. :)