It's blood orange season so I've been making everything from blood orange cocktails to blood orange madeleines! And now these cardamom and blood orange macarons! The macarons are lightly spiced with ground cardamom and then filled with a light, blood orange cream cheese filling!
french macaron tips & tricks
Making macarons from scratch can be tough so setting yourself up for success is key!
- Buy a kitchen scale* if you don’t already have one! Macarons are incredibly finicky, so weighing all your ingredients is super important!
- Clean the mixing bowl and whisk attachment of your stand mixer with white vinegar to make sure there are no trace fats on either (if you don’t, your meringue may not form).
- Invest in some silicone macaron mats*! They aren’t expensive and they will make your life so much easier!
- Also invest in an oven thermometer*! We want our oven as close to 300 degrees as possible to make perfect macarons but just because your oven says it’s 300 degrees, doesn’t mean it actually is. My oven tends to run hot, so I usually end up having it set to about 290.
- Always use gel food coloring*! Since macaron batter is so finicky, we don’t want to add any extra liquid to the batter. So gel food coloring is the way to go! The color is also even more concentrated so you need less. For these cardamom macarons I didn't use food coloring, but a couple drops of pink would be pretty!
- For the same reason as above, use vanilla bean paste* instead of vanilla extract!
Blood Orange Frosting
Orange and cardamom is one of my favorite flavor combinations! Blood oranges give the most amazing color to this filling, but if you can't find blood oranges regular oranges will work just as well!
I used a Wilton 4B* piping tip for the filling, but you can use a regular round tip as well.
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Cardamom and Blood Orange Macarons
- 100 grams egg whites, room temperature
- ¼ teaspoon cream of tartar
- 60 grams granulated sugar
- 110 grams almond flour, sifted
- 200 grams powdered sugar, sifted
- ½ teaspoon ground cardamom
Blood Orange Filling
- 57 grams unsalted butter, room temperature
- 113 grams cream cheese, room temperature
- 180 grams powdered sugar
- 1-2 tablespoons blood orange juice
- Sift together almond flour, powdered sugar, and ground cardamom into a large bowl and set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
- Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate). Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
- Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
- Line a large baking sheet with a silicone mat or parchment paper.
- Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
- Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
- Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
- While the macarons are resting, preheat the oven to 300°F.
- Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.
- Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
Blood Orange Filling
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and cream cheese together until smooth.
- Add in the powdered sugar a little at a time until fully combined.
- Add in the blood orange juice 1 teaspoon at a time until your desired consistency is reached.
- Match up your shells before piping, and then turn one side over. Pipe the blood orange filling in the center of shell, leaving a little bit of room on the sides.
- Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.
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