Blood Orange Macarons with Orange Bitters Buttercream

I picked up some beautiful blood oranges from the market a few weeks ago, and in my continued love and fascination for macarons, was inspired to make Blood Orange Macarons (with BraveTart's macarons acting as a creative muse).

I attempted to make these a few weeks ago but failed, so I’m delighted that my second attempt turned out beautifully. The recipe I used is an adaptation of the one I often turn to from I Love Macarons by Hisako Ogita. The juice of a blood orange was boiled down to a concentrated syrup, which went into flavouring the macaron batter with some zest. Powdered food colouring was used to give the macarons shells their gorgeous salmon pink hue.

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Twelve Days of Christmas, #9: Ambrosia Macaroons

I love a good macaroon, but mine have always failed if I made them the traditional way, using only whipped egg whites. No matter how they're whipped, or even with some cream of tartar added as a stabilizer, my whites will eventually start separating during the baking process. What I'll end up with is a very ugly, flat looking macaroon cookie with big blogs of chewy meringue mixture running every which way.

Day Nine of my Twelve Days of Christmas Treats: Ambrosia Macaroons.

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