Orange and Poppyseed Macarons

Orange and Poppyseed Macarons

Fabulous orange and Poppyseed Macarons are easy to make if you make sure to use a set of scales for the  measurements.  It needs to be weighed in a scale to be accurate.

120 g Almond Meal sifted through a sifter twice 

with 120g icing sugar 

3 eggs (700g size approx) and separate the yolks from whites in bowls (put the yolks in fridge for now)

1 pinch of orange powdered food colourant.  If you cannot find it drop some food colourant yellow and red into caster sugar & mix to make orange colour. Place on baking paper in oven for 30 minutes on a tray until dried through (90 degrees celcius).

Mix the egg whites and a pinch of your orange food powdered sugar with an electric beater and add approx 120g of caster sugar slowly mixing with a pan of hot water under it.  Mix until smooth and shiny.

Mix the finished shiny sugar mix into the dry almond meal sugar mix with a wooden spoon and gently lift upwards.  Be careful not to overwork the mixture.  Put mix into a piping bag and pipe into small rounds (3.5cm approx) on baking tray covered with baking paper.  Space them evenly (2cm approx) and let stand for 1 hour.  Rap pan against counter once to remove excess air if possible.

Preheat oven to 150 degrees celcius.  Bake and cook for approx 12 minutes. Open oven at six minutes quickly then closing the door again. Let the  macarons cool before assembling them when done.  

For the cream filling:

10g cornstarch in a saucepan and 60g caster sugar.  then add 100ml of orange juice.  Add a beaten egg and mix well. Turn on stovetop and cook for approx 5 minutes on  medium heat wisking until it begins to thicken then stir in 1 tablespoon of poppyseeds.

Pour cream into a bowl and cool to room temperature before you assemble.  

My Macarons come out a little drier as my eggs were slightly lighter in weight.