I love Aperol because to me it is multi seasonal. In the spring and summer, there's nothing like sitting outside in the good weather sipping a glass of prosecco with a splash of this tasty orange gold. I also think Aperol is appropriate for fall, the color is perfect and the flavor can be spiced up to suit the season.
These are the plain Aperol version. I made them in Germany back in July while still enjoying cold prosecco in the hot early evenings. However, without adding cinnamon, nutmeg or clove they still make one sexy holiday macaron.
The shells may be grabbing all the attention but make no mistake, the Aperol spiked buttercream is doing all the heavy lifting in the flavor department.
For anyone who would like to participate in this month's Mactweets challenge, Jamie and Deeba have opened up this month's challenge until January 1st. Anyone can post as many Seasonal and Holiday inspired macarons they wish concentrating on color, flavor and holiday. So put your Macthinking caps on and get inspired!
Orange Macarons with
For the Orange Shells:
(I used the Tartelette's basic recipe. Use a kitchen scale for precise measurements.)
- 90 grams egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
- 25-50 grams of fine granulated sugar
- 200 grams of powdered sugar (minus 2 tablespoons)
- 110 Grams of almond flour*
- A few drops of orange extract
- Orange gel paste food coloring (optional)
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.
- Sift the powdered sugar and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
- Add the powdered sugar/almond mixture to the egg white mixture. Add the extract and the food coloring.
- Fold the mixture, using quick strokes at first then slow down. No more than 50 strokes all together. The batter should have a "flowing like lava" consistency.
- Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Let the macarons dry for about one hour until they harden.
- Preheat oven to 300 degrees F
- Bake for 18-20 minutes.
- I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet.
- Let cool completely and then match up the shells into pairs according to size.
For the Aperol Buttercream filling:
- 1 stick butter
- 2-2+1/2 cups powdered sugar
- 1/4 cup Aperol
- Put all ingredient in mixer and beat until smooth.
- when mixing adjust by adding more Aperol or sugar until the buttercream reaches a piping consistency.
- Fill a pastry bag with the mixture and pipe the filling into the shells.