Ann Reardon

Chocolate Orange Macarons Macaroons Recipe

chocolate orange macarons

It seems people either love or hate the combination of orange and chocolate, I fall into the love category with this one. If it is not your cup of tea try flavouring the cream with something different like licorice, mint or even rosemary might be nice.

Easy Macaron Recipe Ingredients

4 large egg whites or 5 small, 140g (4.94 ounces)
1/3 cup or 72g (2.54 ounces) caster (super fine) sugar
1 1/2 cups or 189g (6.67 ounces) icing (powdered) sugar
1 cup or 105g (3.7 ounces) almond meal
2g (0.07 ounces) salt
gel food colouring (optional)

Macaron Recipe Directions

Preheat the oven to 150ºC (302ºF)

Place egg whites and caster sugar in a bowl and mix with electric mix until stiff, you should be able to turn the bowl upside down without it falling out.  Add orange gel food colouring and continue to mix for a further 30 seconds.

Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the seive. Fold into the egg white mixture. It should take roughly 50 folds until the mixture is smooth and a very viscous liquid, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top.  See the video to get an idea of what the mixture looks like when it is ready.


Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray cleanly, if not bake for longer. If they are looking done on top move to the bottom shelf of the oven for the remaining time to help bake the base.

choc orange macaroons

Ganache Recipe

100g (3.53 ounces) milk or dark chocolate

30mL (1.01 fluid ounces) or 2 Tbsp cream (35% fat) or 20g (0.71 ounces) full cream milk (4% fat) if you don’t have cream

grated rind of 1 orange

optional – juice of one orange boiled down to 1 tablespoon

Break the chocolate up and place into a bowl.  Bring the cream to the boil with the orange rind.  Take off the heat and leave to sit for 30 minutes for the flavour to infuse.  Bring to the boil again then pour through a sieve onto the chocolate. Let stand for two minutes and then stir.   If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth.  If you want a more intense flavour, add your reduced orange juice here and stir.  Allow to cool and thicken before piping onto macarons. I put it in a ziplock bag flat in the fridge to cool it quickly.

Pair the macaron shells into ones that are similar sizes.  Fill with ganache and sandwich together.

chocolate orange macaroon

Macaron FAQ:


More macaron recipes for you:

easy macaron recipe reardon

macaron recipe easy

Macaron trouble-shooting & FAQ

nut free macaron recipe

nut free macarons

almond flour chocolate macarons

orange choc macarons

macaron howtocookthat ann reardonmacaron ice cream sandwich


chocolate macarons

chocolate macarons

macaron recipe reardon

fun with macarons

salted caramel macaron recipe

Salted Caramel Macarons

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

77 Comments View Comments

  1. I tried to make these, but I measured the almond meal before I sifted it. However, there were too many almond chunks and there ended up being only about half a cup of meal so the insides didn’t harden up. I’m assuming that was the issue, right?

  2. Hi Anne 😀 I’ve been intimidated by macarons and never tried to make them. A really special guy in my life likes strawberry macarons so I want to try. Thanks to your videos I feel like I could do well. I see a beautiful red filling in your video. Is it strawberry? Do you have a recipe you could share for strawberry ganache? Do you have any tips for packing/shipping macarons?

  3. Hi Ann
    im trying to make ganache filling for macaron and your talking about some cream. What cream I should boil?

    • Hi Lana you can use pure cream/ thickened cream / pouring cream /heavy cream for ganache

  4. What did I do wrong, they are not shiny and they cracked..

    • Hi Vivky, they look under folded, if you go to the trouble shooting page and watch the video it shows pictures of under mixed through to over-mixed as batter and when cooked. The under-mixed ones are cracked with no feet like this. Try making a batch and when you think it is folded put some in a piping bag and pipe onto a tray then fold the remaining mixture more, pipe some… repeat until you’re done. THis is the best way to get a good feel for how much to fold them.

  5. Hi Ann! I was just wondering about how you made the newspaper cup that holds the two macarons? It’s the picture with your car keys:)


    • Hi cosima, Find something which is the right size at the base to fit you macarons, wrap one end of it up like a present with the wrapping only coming up the side as high as you want the side of the box to be. Slide of and staple to secure.

  6. Hi Ann,

    Do you have a vanilla filling recipe for macaroon? Can I please have it? I would love to make it for my kids.

    Thank you,

  7. Hi Ann
    Thank u so mucho for the recipe. I’m making this to a party but i’m a bit nerves that the macaron covers wont come up nicely. I have practice like 5 times and sometimes it works, sometimes dosen’t. So i was wondering if i can make the covers days before and than just night before fill them. If so, how should i store the covers? in the fridge o just outside with airtight container.

    • Hi sari, yes you can make the shells ahead, I store them in an airtight container with baking paper between the layers at room temp then fill them the night before.

  8. Hi Ann,

    I came across your receipe this week. I had tried baking the macaron using other recipe but I failed last week. My macaron has a shiny top but without the “Feet”. It’s crunchy outside and chewy inside. But after I store them in the refrigerator, it became soften.

    I am planning to try out your recipe tomorrow. I need your kind guidance and advise on the below:

    1) May I know how should I adjust my oven? My oven comes with fan and without fan function. And it also have top & bottom heat, top heat or bottom heat function as well. Which function should I select to best suit your recipe and what is the degree that I need to adjust? I wanted to buy an oven thermometer today but unfortunately it was out of stock. Should I put the rack on the centre of the oven?

    2) Whisking the egg white – I am still not very sure how stiff the egg white need to be. Should it have “short stiff beak” or “bird beak”? From your video, I saw the egg white has broke up into batches, or should I whisk the egg white till that stage? I am using a Tefal Hand Mixer With Bowl.

    3) Do I need to add 1/4 teaspoon of cream of tartar to stablize the egg white?

    4) I find that the shell is too sweet – what is the portion of salt you would suggest me to add on?

    I greatly thank you for your time to respond to me. And hope that you can save me on time.

    • Hi Gina in reply to your questions 1. yes in the centre of the oven, my oven is fan forced and heats from the top and bottom. I use an oven thermometer and my oven gauge was out by 30 degrees. 2) whisk them until they are stiff enough to turn the bowl upside down without falling out and then for 2-3 minutes more after that. Do the egg whites all together, not in batches. 3) I do not use cream of tartar when i make macarons 4) you could double the salt and use a less sweet filling like whipped cream.

  9. très très jouli ce macaron merci et je voie que ce macaron jouli

  10. one more thing my macarons always turn out footless and they always cracked even though i rap them on the bench hard.

  11. why do my macarons always turn out hollow and i was not using the nut free recipe

    • Hi Maia it is possible that your mixer is more powerful than mine, try mixing egg whites until bowl can be turned upside down without egg whites falling out and then mix for a couple of minutes more only.

  12. Thank you for posting a great macaron recipe; I’m excited to give it a try.

    I would like to find a chocolate macaron shell recipe. Do you have one? Or, could I add cocoa powder to your recipe, and if so, how much, or would I substitute the dry ingredients so the accuracy of the ingredients isn’t affected?

  13. I enjoy your video. Can you share the recipe for macaroon filling, salted caramel? Thank you.

  14. Hi Ann,, thank you for your reply I am gonna give it a try.. The first recipe I found online was a disaster haha!! Wish me luck!
    Samantha :0)

  15. In the recipe you use cups for the measure… Please can you give grams also as I am in the UK
    How much in grams is 1 1/2 cups and 1/3 cup?
    I have tried several recipes and just found your web site,, love the video and am keen to try it with the correct quantities… Look forward to a reply as you earliest convenience xx

    • 1/3 cup caster sugar (70g)
      1 1/2 cups icing sugar (230g)
      1 cup almond meal (120g)

      • Ok I have tried this Recipe and my findings are its awesome! however I would recommend paste food colouring as my meringue mixture started to collapse as soon as I added the gel colouring!
        I am going to try another batch with the paste I bought today on wednesday!

  16. I’m just wondering if it would matter if i used liquid food colouring not gel? I have only just been introduced to your website recently and I love it! 😀

  17. Hi!

    Thanks for taking the time to go through everything in such detail, especially in the original macaroon post. I tried last night and they failed but it was due to over-mixing so I know where I went wrong! I think they got too beat up when I was transferring them to my zip-lock to pipe. My question is about the measurements for the ganache.

    In the written recipe above you have:
    – 100g milk or dark chocolate
    – 30ml cream

    In the video you say;
    – 200g dark chocolate
    – 80g(?) of cream

    There was two things I wanted to ask, which amount is better for the recipe? The written or the double measure in the video?

    Also, is that the right measure of cream? 30ml seems so little. It’s a shot!

    Thanks for taking the time to answer! I’m going to try again today and I will let you know how I get on.

    • Hi Jack, the more cream the runnier it is so it is better to start with less and add more if you need it. Genereally one third cream to the amount of chocolate is good but dark chocolate sets a bit harder so I use a bit more cream.

  18. Most of the recipe suggest that we let it sit for 15 minutes to 2 hours before baking. What do you think? Is it necessary. Thanks so much for the trouble shooting pictures. Now I feel more confident. I would love to give it a try.

    • Hi Julia, no leaving ti makes no difference with this recipe.

  19. Love this recepies!!!

  20. There are people who don’t like chocolate orange? Not in my world there’s not. That is the *best* combo, ever. Your little jewels look gorge.

    • I love sweets in general but choc orange is my favourite ever, I never tried choc orange macaron but I’ve tried choc orange ice cream.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>