Orange Crunch Macaroons
Description
These orange crunch macaroons are super soft and crunchy. These macaroons have a combination of crunchy nuts with a citrusy flavor which makes them irresistible.
Instructions
- Oil and line a large baking tray with baking parchment.
- Grind the almonds and icing sugar together to a very fine powder. Whisk the egg whites to stiff peaks then fold in the almond and sugar mixture with the orange zest and food coloring.
- Spoon the mixture into a piping bag fitted with a plain nozzle and pipe 2 1/2cm/1” rounds onto the baking tray.
- Leave them to stand for 30 minutes to form a skin.
- Preheat the oven to 170°C (150° fan)/ 325 F/ gas 3.
- Bake for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle.
- Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
- Beat the butter until light and fluffy then beat in the icing sugar. Add the orange juice, then whisk for 2 minutes. Spoon the buttercream into a piping bag fitted with a plain nozzle and pipe an even round onto half of the macaroons.
- Sandwich together with the other half then dip the edges in the crushed cornflakes.
- Melt the chocolate in a microwave or brin marie and fill a small piping bag.
- Decorate the macaroons with the chocolate and finish with a sprinkling of ground pistachios.
