♬ Jitterbug ♬
♬ Jitterbug ♬
Alright, folks. It’s Thursday, and it’s time to make something that’ll put the boom-boom into your heart. Okay, that’s the last song lyric to “Wake Me Up Before you Go-Go”, I think.
Last week I made Matcha Latte Macarons, and since then, I’ve been thinking about other fantastic hot beverages to turn into macarons. Since we’re in quarantine and I’ve been watching way too much YouTube clips, the algorithm is all messed up and I’m being recommended videos that are hilariously random. A few days ago, I saw the clip from Zoolander of ORANGE MOCHA FRAPPUCCINO!!! I clicked on it to relive the good old days, and then I thought, omg this is the perfect macaron inspiration.
I scoured the internet, and although there seem to be a handful of recipes for actual orange mocha frappuccino, nobody seems to have turned it into a macaron yet. So I’m super duper excited to be the guinea pig for you.
So in the drink, there are four main flavor components – orange, coffee, chocolate, and cream. The easiest way to separate this is to make mocha macarons – dealing with the coffee and chocolate and then have the filling be an orange cream filling.
Orange Mocha Frappuccino Macarons
- 100g egg whites
- 100g granulated sugar
- 90g almond flour
- 100g powdered sugar
- 10g cocoa powder
- 2 tsp instant espresso powder
- pinch of salt
- 1/4 tsp cream of tartar
Orange Cream Filling
- 1/4 cup unsalted butter, softened
- 1 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 tsp orange extract
- 1-2 Tb condensed milk
- 1 Tb powdered milk
- Orange gel food coloring
- Preheat oven to 300°F. Line 2 baking sheets with parchment paper.
- Over a double boiler, whisk together egg whites and granulated sugar until the sugar is dissolved and the mixture is frothy, about 2 minutes. Transfer this to a stand mixer or a handheld mixer with a whisk attachment and beat on medium-high. Put in a pinch of salt, cream of tartar. Beat until stiff peaks, about 3-5 minutes.
- In a food processor, combine the almond flour, powdered sugar, cocoa powder, and instant espresso powder. Pulse 5x. Sift the mixture into a bowl, Discard any remaining chunks that cannot be sifted.
- Carefully put the almond flour mixture into the egg white mixture bowl. Beat on medium-low for 10 seconds. Use a rubber spatula to fully incorporate the mixture. Do the figure 8 test by scooping some batter up with your spatula and draw the number 8. If the batter does not break, it’s done! Make sure you do not overmix.
- Pour macaron mixture into a pastry bag fitted with a round tip. Pipe out 1 1/2-inch circles on a baking sheet. Bang the pan on the countertop a couple times to release any air bubbles. Let it sit out to dry until the top forms a skin, about 20 minutes. You should be able to touch the top without anything sticking to your finger. When it’s dry, it’s ready to bake.
- Bake for 13-14 minutes on the middle rack, rotating the pan halfway.
- While macarons are baking, make the orange cream filling. Cream together softened butter and powdered sugar until light and fluffy. Beat in both extracts and condensed milk. Add powdered milk and beat until incorporated. Add 1-2 drops of orange gel food coloring if you wish to make the filling orange.
- Find matching pair of macaron shells. Place them side-by-side and belly up. Pipe the filling in the center and sandwich the shells together.
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