[Macaron]
3/4 cup almond flour
1 cup confectioners' sugar
2 large egg whites at room temperature
Pinch of cream of tartar
1/2 cup extra fine sugar
Orange GEL food colouring (preferably wilton)
[Filling]
1 cup unsalted butter
3 1/2 cups confectioners' sugar
Orange blossom water
[Steps]
Macaroon: Preheat oven 375degF. Line two baking trays with parchment paper.
Sift flour and confectioners' sugar together 2-3 times. Set aside.
Whisk egg whites until foamy. Add cream of tartar and beat until soft peaks form.
Reduce speed and gradually add in extra fine sugar. Increase speed and beat until stiff peaks form.
Sift flour mixture over egg whites. Fold mixture in using a spatula. The batter will become very stiff.
Add colouring at the end of the spatula and mix it in using big folds until the batter loosens.
When batter is ready, it should fall from the spatula in a thick ribbon.
Transfer mixture into a piping bag. Pipe out 1 to 1.5-inch rounds on the parchment paper. Let sit uncovered for 15mins.
Decrease oven temperature to 160degC. Bake macaroons for 10mins, one tray at a time, turning halfway thru.
Filling: Cream butter and sugar together using a mixer. Beat on high until light and fluffy.
If mixture is stiff, add in 1-2tbsp of cream to loosen.
Add orange blossom water in small drops. Beat until flavour is thoroughly incorporated.
Transfer icing to a piping bag and pipe on half the macaroons, don't use too much icing! Put the other half of maracoons over the icing.
Using a pair or tweezers, press a line of pearl into the filling.