Orange macarons are bright colored macarons that can be made into refreshing fruit flavors that can enjoyed on the patio in the summertime.
Orange macarons can be made to fit more of a fall and Halloween theme, if you’re going for the fall flavors (chocolate orange, pumpkin spiced flavored macarons).
Try making your own orange macarons using these decadent orange flavored macarons.
Peach macarons are made by adding a bit of orange food coloring to the macaron shell batter.
Peach macarons are filled with peach jam.
To create the look of a real peach, paint the outside of the macarons using milk and orange coloring, and another container with milk and red food coloring.
Immediately after painting the outside of the macaron, dip the shells into sugar to coat it. Add 2 mint leaves and stick them into the jam.
Orange and Dark Chocolate Macarons
Orange and dark chocolate macarons are made with a vanilla bean outer shell.
The center filling is a orange zest infused dark chocolate ganache.
Orange dark chocolate macarons have a rich and citrus flavor.
The outer shell is colored with orange gel food coloring or powdered food coloring to give it the vibrant orange color against the dark chocolate filling color.
Pumpkin Spice Macarons
Pumpkin spice macarons are made with a flavored outer shell.
The outer shell has all-spice, cloves, and nutmeg mixed into the almond batter to give the macarons the “spiced” part of pumpkin spice.
The pumpkin spice macaron filling is made with a butter cream base.
Pumpkin puree, vanilla extract, cinnamon, and nutmeg are added to the buttercream filling.
When assembling the macarons, the filling is a ring of pumpkin spice macaron filling, and then the center is a small amount of caramel sauce.
These pumpkin spice macarons have a little bit of a sweet finish with the caramel sauce center.
Mango macarons are made by creating the macaron shells, and adding a bit of orange food coloring to the macaron batter.
The filling of the mango macarons is made by adding mango puree to a buttercream base frosting.