Cara Cara Orange Macarons

by Chef Sally Camacho Mueller

Number of servings

ingredients

  • 2.34 cups ground almond flour, blanched
  • 2 cups confectioner’s sugar
  • 0.68 cup egg whites, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons granulated sugar
  • 3 tablespoons granulated sugar
  • .34 cup water
  • 1 Sunkist® Cara Cara orange, zested

Ganache ingredients

  • 1.25 cups heavy cream
  • 2 tablespoons glucose syrup or corn syrup
  • 2 -6 ounce packages 64% Madagascar origin Guittard chocolate
  • 3 tablespoons butter, room temperature
  • 2 Sunkist® Cara Cara oranges, zested

Candied Sunkist® Cara Cara Oranges ingredients

  • 2 Sunkist® Cara Cara oranges
  • 1.5 cups granulated sugar
  • 3 cups water

PREP TIME

Preparation: 1.5 Hours

Cook Time: 20 Minutes

Directions
  1. Preheat oven to 285 degrees F.
  2. In a bowl, combine almond flour, confectioner’s sugar, and 1/3 cup of egg whites. Mix to form a smooth thick paste. Set aside.
  3. In an electric stand mixing bowl, or separate bowl with a hand mixer, combine 1 tablespoon and 2 teaspoons of granulated sugar with remaining 1/3 cup of egg whites. Whisk on low speed and allow egg whites to get frothy.
  4. In a small saucepan, combine 1 cup and 2 tablespoons of granulated sugar with water. Cook on medium to high until reaching 230 degrees F, and remove from heat.
  5. Immediately pour cooked sugar syrup in with the frothed egg whites. Turn whisk speed to high and whip until egg whites triple in volume.
  6. Use spatula to remove whipped egg whites from mixing bowl and fold into the almond four mixture in three portions until smooth and combined.
  7. Transfer mixture to pipe bag with #10 or #11 size plain round piping tip. Pipe mixture in small rounds onto baking sheet leaving about ½ an inch space between each macaron.
  8. Zest Sunkist® Cara Cara orange over the macarons to allow them to stick naturally. Leave macarons out at room temperature to dry for about 45-60 minutes.
  9. Once macaron tops are dry to the touch, bake for 15-18 minutes. Set aside to cool.
  10. To assemble the macarons, take the two sides that match up together to make a sandwich. Pipe ganache (recipe below) onto the flat side of one of the macarons.
  11. Place a piece of candied Sunkist® Cara Cara orange (recipe below) in the center of the ganache. Use the other matching side of the macaron to sandwich the two sides.
  12. Build remaining macaron sandwiches. Enjoy immediately or store in an airtight container in the freezer.

Ganache

Directions
  1. Place chocolate in a bowl.
  2. In a medium sauce pot, combine heavy cream, Sunkist® Cara Cara orange zest and glucose syrup.
  3. Place mixture on medium heat and cook just before boiling. Remove from heat.
  4. Strain mixture over chocolate. Allow mixture to sit for 5 minutes to melt the chocolate.
  5. Using a hand blender, emulsify the mixture and add the butter. Blend until ganache is smooth.
  6. Place ganache in container with a lid. Allow to sit at room temperature for 2-4 hours to properly crystalize.

Candied Sunkist® Cara Cara Oranges

Directions
  1. Slice Sunkist® Cara Cara oranges in 1/8” thick rounds and place in sauce pot.
  2. Cover orange slices with water. Bring to boil. Discard water.
  3. Add the granulated sugar and the measured water to the sauce pot.
  4. Place on medium to high heat and bring to a boil. Lower heat to a simmer.
  5. Reduce mixture until all the water is evaporated. This may take 2-3 hours.