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

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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. Instead of the orange rind could I use orange flavoring or vanilla extract?

    • Hi Bethany, when using colours and flavouring, you just need to be careful not to add liquid as it can really impact on the finished results. Use gel or powdered colours. With flavours it is best to use dry ingredients where you can. You can add additional flavour in your filling.

  2. For the quantity of caster sugar, icing sugar and almond meal,can I have the measurement in gram? I don know how much is it if it is measured by cup thx

    • Hi Ying, These measurements are already provided above.

  3. Hi is normal chocolate o temple chocolate for the ganache thank you Ann

    • Hi Alejandra, You do not need to temper your chocolate when making ganache.

  4. HI Anh 😀 How many Macaroons can this batch make?

    • Hi Bryan, It will depend on how large you pipe them. This mix usually makes 40 shells or 20 filed macarons.

  5. Hi Ann,
    How long will the macarons last once they’ve been baked? Any recommendations on how to store them?
    (I’d like to make some in advance for a party, and the earlier I could make them the better!)

  6. Hi Ann, can I also add a flavour to the macaron shells (like orange zest) ?

    • Hi Danae, macarons shells can be tricky so it is easier to add to flavour to the filling.

  7. Hi Ann, I love this recipe and it always works out for me. Could you explain why your recipe doesnt need the macarons to be air dried? Whats the purpose of air drying macarons? I have seen many other macaron recipes which require air drying for 30-60minutes, but yours does not require that.

    • if you are using the italian recipe then you’ll need air drying

  8. Hi Anne,

    In some of my other macaroon recipes they all call for cream of tarter when whipping the egg whites. Should i do the same in this recipe or not?

  9. Hey Ann! I made some of these for the first time ever today and I’m so happy with how they turned out. They were almost perfect. The only fault was that they were hollow inside. They still taste great though and I feel they’re great for a first attempt.! 🙂
    Do you know why they might be hollow inside?

    • Hi holly, They look great well done. Yes hollow inside is from one of two things, over-beating the egg white, or a drop in oven temp while cooking or taking out of the oven too early so the insides are not yet done and drop down to the base.

  10. <3

  11. i love u ann will u merry me<3

  12. Hi Ann, I was wondering if you put coco powder on before baking or after baking the shells.

  13. Hi Ann,

    I have made these very successfully in Australia a number of times. I now live in the USA and the altitude is 5500 feet above sea level and they are cracking and loosing there shape. Do you have any suggestions?

  14. Hello Ann!! Isit okay if I use Semi-sweet chocolate chips? And how do I know which is cream and which is full cream?

    • I am not sure where you live, but in the USA and I think we call full cream heavy whipping cream (I could be wrong but it is what I have used when a recipe calls for full cream for years). I used it to make these and it turned out good.

  15. Hey Ann, this looks like an awesome recipe..thinking of making these, wrapping them nicely and giving to friends and family for xmas. As I’ve never made macarons before I was wondering if you could tell me if I should leave the egg white to mature for a day before making them. I’ve read various theories on what you should do but I’m undecided and I’d like to know what the best option for this recipe is! So, what’s your take on the subject? 🙂 Thanks a lot!

  16. Dear Ann, you are so creative and talented. Thank you for sharing your amazing recipes and tutorials. Great help for baking amateurs like me.
    I have tried the easy macaroon recipe but sadly the macaroons cracked on the top and also had no feet. I have gone thru your troubleshooting video…and maybe the cracks were because of under folding, but is there a reason y they did not have any feet?? need your expert advice have posted a pic too, thanks!

  17. Hi Anne,

    I just want to know how many mins should we beat the eggs..because yesterday i did the macarons… they have the feet but it was crack on top…i rapped the tray so hard…but it still crack after i baked them…i just need to know where did i go wrong…

    • Hi Nadia, the amount of minutes depends on your mixer, mix until stiff peaks and then 2 minutes more, add you colour and mix a little more then immediately fold in your dry ingredients. Other reasons for cracking can include, under folding – see the FAQ page and the video shows the under-folded ones are cracked, unevenly mixed mixture so there are streaks of under-mixed through the piped macarons.
      faq video is here:

  18. May I know my mixture is watery? And not stiff? Is it the quality of the eggs?

    • Hi Jolly, if your eggs are not whipping it usually means that you have some yolk in there.

  19. Hi Ann, may i ask how many macarons can I make with this recipe?? What I just want to do about 10 macarons??

    • Hi jasmine you will need to halve this recipe if you only want 10

  20. Hi Ann
    I was so excited when I found your website after numerous attempts at making the perfect macaron. I tried making your choc orange macarons today but they did not have feet and they ended up looking like this (see photo). The mixture seemed to be the right consistency (I watched your video 4 times to make sure I got it right!). They looked fine (apart from the cracks – despite rapping them on the bench) until I filled them and pressed them together which resulted in the tops disintegrating in my fingers. I’m assuming I need to rap them on the bench for longer to eliminate the cracking issue, fold the mixture for a less amount of time to get ‘feet’, but I don’t know what caused the disintegrating tops. What did I do wrong?!

    • Hi helen, your macarons are hollow which can be caused by them being taken out of the oven too soon, the middles which are not yet cooked drop to the bottom. It can also be caused by a drop in oven temp (some people open the oven lots of times to check if they are done). And lastly it can be from over mixing the egg white and sugar int he first step – mix until you can turn the bowl upside down and 2 minutes more only. No foot is one that I have only been able to make happen if they are under-flded but your look well folded, try making a quarter batch with no colour to see if that is the problem.

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