Exotic Moroccan Orange Blossom Water Macarons

Introduction

Indulge in the tantalizing flavors of Morocco with our exquisite Moroccan Orange Blossom Water Macarons. These ethereal treats combine the vibrant essence of orange blossoms with the delicate sweetness of macarons, creating a symphony of flavors that will transport you to the heart of North Africa.

Ingredients

For the Macaron Shells:

• 1 cup (120g) almond flour, finely ground
• 1 cup (120g) confectioners' sugar
• 1 teaspoon (5g) cornstarch
• 1/4 teaspoon (2g) vanilla extract
• 3 large egg whites, at room temperature
• 1/4 cup (60g) granulated sugar
• 1/2 teaspoon (2.5ml) orange blossom water

For the Orange Blossom Buttercream:

• 1 cup (2 sticks/226g) unsalted butter, softened
• 1 1/2 cups (180g) confectioners' sugar
• 1/4 cup (60ml) orange blossom water
• 1 teaspoon (5ml) vanilla extract

Steps

To Make the Macaron Shells:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a food processor, combine almond flour, confectioners' sugar, cornstarch, and vanilla extract. Pulse until finely ground.
3. In a large bowl, whisk egg whites until foamy. Gradually add granulated sugar while whisking until stiff peaks form.
4. Gradually fold dry ingredients into egg whites until just combined. Do not overmix.
5. Add orange blossom water and fold in gently.
6. Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch (2.5cm) circles onto prepared baking sheet, spacing them apart.
7. Rap baking sheet firmly on the counter to remove any air bubbles.
8. Let macarons rest at room temperature for 30 minutes, or until the tops are dry to the touch.
9. Bake for 15-17 minutes, or until the macarons are golden brown and lift easily from the parchment paper.

To Make the Orange Blossom Buttercream:

1. In a large bowl, cream together softened butter and confectioners' sugar until light and fluffy.
2. Beat in orange blossom water and vanilla extract until combined.

To Assemble the Macarons:

1. Spread a generous dollop of orange blossom buttercream onto the flat side of one macaron shell.
2. Top with another macaron shell, sandwiching the buttercream.
3. Repeat with remaining macaron shells and buttercream.

Tips

• Use a kitchen scale to ensure accurate measurements for the best results.
• Let the macarons rest at room temperature for at least 30 minutes before piping to allow the batter to set properly.
• If the macaron shells crack during baking, it may be due to overmixing the batter or under-resting it.
• Store macarons in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month.

FAQs

Q: Why does my macaron batter look grainy?
A: Ensure that the almond flour is finely ground to prevent graininess.

Q: Why are my macaron shells not lifting off the parchment paper?
A: The macarons may not have rested long enough at room temperature. Let them rest for a full 30 minutes before baking.

Q: Why are my macarons hollow?
A: Overmixing the batter or under-baking can lead to hollow macarons. Be gentle when folding the dry ingredients into the egg whites.