Orange Macaron with Cream cheese filling: Playing with macarons, again!

I rarely make the macaron lately, because I don’t have much egg white in my fridge ^^. It’s a strange reason, right? Anyway I find my way back to the macaron and using some of my special ingredient, hehe.

Orange Macaron with Cream cheese filling

There are some flavor in the real fruit powder that I still didn’t use it. I think about the combination of them and orange and cream cheese.
The macaron recipe base on the one from “………….. “, by chef ………………(I still have no intention to use other recipe, haha, sine I love the result of it so much. I use it once in Strawberry milk macaron). Just changing the flavor and color, and you get new macarons, ^^. For the filling, I make my own marmalade, so I use the large cut of it instead of putting some jam into it, I think it prettier but you can just spoon a bit of jam into the center for more orange flavor.
Ps. If you don’t have real fruit powder, you can use the orange zest. The real fruit powder will have a tangy taste, but with orange zest you will get more of the smell.

Orange Macaron with Cream cheese filling

Makes about 25-30 pairs

Macaron
63g ……………………………. Almond powder
98g ……………………………. Icing sugar
4g ………………………………. Orange powder
50g …………………………….. Egg whites
15g ……………………………… Sugar
……………………………………. A pinch of cream of tartar
1g ……………………………….. Powder egg whites
……………………………………. Orange food coloring

Cream cheese Frosting
60g …………………………… Butter, soft
100g …………………………. Cream cheese
120g …………………………. Icing sugar

………………………………….. Orange marmalade

Combine the icing sugar, orange powder and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of icing sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

Beat the egg whites, egg white powder, and cream of tartar in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks, add the color and whisk to combine.

Sift 1/3 of the almond flour mixture into the meringue and fold to combine.

Sift in the remaining almond flour in two batches. Don’t overfold, but fully incorporate your ingredients.
Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).

Pipe 3.5 cm rounds onto baking sheets lined with nonstick liners (or parchment paper).

When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter).

Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.

Preheat oven to 150°C. Bake for 16 minutes (baking time can be varied, from 12-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.

Make the cream cheese frosting by beating butter and cream cheese together until soft, sift the icing sugar into the bowl, beat until the frosting is light and fluffy.