Blood Orange Macarons

Gather the Ingredients - * Egg Whites * Powdered Sugar * Granulated Sugar * Almond Flour

Over medium-low heat, warm up a small pot of water to simmering.  In a  heatproof bowl set over the water, add in the egg whites and granulated  sugar and whisk until the sugar has fully dissolved - about 2 minutes.

Transfer the egg and sugar mixture to a large mixing bowl and beat on medium-high speed until stiff peaks form.

Using a mesh sieve, sift the powdered sugar and almond flour into the mixture, discarding large lumps.

Fold the dry ingredients into the egg whites, making sure not to deflate  them yet.  Be gentle and make a J shape with your spatula, making sure  to fold all the way to the bottom of the bowl.  Once all of the dry  ingredients have been incorporated, continue folding the meringue, but  this time smushing the batter against the sides of the bowl.  Continue  to smush and fold the meringue until you can draw an 8 without the  stream breaking - this is known as the "ribbon" or "lava" stage.

Transfer the meringue to a piping bag fitted with a small round tip (I  like Wilton 2A) and pipe 1" macaron shells onto the baking sheet, making  sure to pipe them at least 2" apart. Let rest for 30 minutes before baking.

Gather the Ingredients for the Frosting - * Butter * Powdered Sugar * Blood Orange Juice * Blood Orange Zest

– In a large mixing bowl, beat butter until it is light and airy. – On low speed, add in the powdered sugar slowly. – Add  in the blood orange juice and zest.  Turn the mixer to high speed and  beat until the buttercream is fluffy- about 2 minutes.

– Place the macarons into similar sized pairs. – Pipe a small amount of the blood orange buttercream onto one shell of each pair and place the other shell on top.

– Press down gently, just until the buttercream reaches the edge of the macaron. – Transfer the filled macarons to an airtight container and place them in the fridge to age overnight. – Bring to room temperature before enjoying the next day.

Full recipe at