Ingredients
Macaron
- 60g Almond Flour
- 60g Powdered Sugar
- 60g Egg Whites
- 60g Granulated Sugar
- 4 Drops Orange Gel Food Coloring 1 tbsp. Orange Zest
Filling
- 1 tbsp. Duck Fat
- 1 tbsp. Butter, Softened
- 2 tbsp. Caramel Sauce
- 1 tsp. Vanilla Extract
- ¼ tsp Salt
- 1 cup Powdered Sugar
- 2 tbsp. Heavy Cream
Direction
- Sift almond flour and powdered sugar into a large bowl.
- Pour egg whites into a mixer. Whisk on medium speed until the egg whites are bubbly.
- Add orange zest and orange gel color. Add granulated sugar and mix until glossy.
- Fold the dry ingredients into the mix until thick.
- Pour the batter into a large piping bag. Place a macaron mat on a baking sheet. Pipe small rounds on the mat to make round macarons. Let them rest for 20-30 minutes.
- Preheat your oven to 315 °F. Bake on the middle rack of your oven 15 – 18 minutes.
- Let cool for at least 15 minutes before gently removing from the macaron mat.
- For filling – to the mixer add butter, duck fat, vanilla, salt, caramel sauce and whisk until smooth.
- Slowly mix in powdered sugar and heavy cream on low speed until smooth.
- Pipe duck fat caramel frosting around one macaron shell.
- Gently press a second shell on top of the frosting to create a sandwich. Let frosting set in the fridge for 15-20 minutes then serve.