Blood Orange Macarons with Cacao Nibs

These delicate Blood Orange Macarons with Cacao Nibs are a delightful treat that combines the zesty flavor of blood oranges with the richness of cacao nibs. Perfect for special occasions or as a sweet indulgence!

Ingredients:

• 100g almond flour
• 100g powdered sugar
• 75g egg whites aged, at room temperature
• 40g granulated sugar
• Zest of 1 blood orange
• 1/4 tsp blood orange extract
• 1/4 cup cacao nibs
• Red food coloring optional

Instructions:

Sift almond flour and powdered sugar together in a bowl

Set aside

In a separate bowl, beat the aged egg whites until soft peaks form

Gradually add granulated sugar and continue to beat until stiff peaks form

Fold the almond flour mixture into the egg whites gently until fully combined

Add the blood orange zest, blood orange extract, and a few drops of red food coloring if desired

Fold in until the batter is smooth and glossy

Transfer the batter to a piping bag fitted with a round tip

Pipe small rounds of batter onto a baking sheet lined with parchment paper

Tap the baking sheet on the counter to release any air bubbles

Let the macarons rest for 30-60 minutes until a skin forms on the surface

Preheat your oven to 300F 150C

Bake the macarons for 12-15 minutes, or until they have developed feet and are set but not browned

Remove from the oven and let cool completely on the baking sheet

Once cooled, sandwich pairs of macarons together with a filling of your choice e

g

, blood orange ganache or buttercream and sprinkle cacao nibs on the filling

Store the macarons in an airtight container in the refrigerator for 24 hours to mature before enjoying