1-Making orange macarons starts with prepping your ingredients, and it’s easier than you might think. First, sift together 70 grams of superfine almond flour and 63 grams of powdered sugar to get a fine, lump-free mix. This step helps create that smooth batter we all love.

2-Next, whisk 55 grams of aged egg whites at room temperature with a pinch of cream of tartar until bubbles form, then slowly add 55 grams of granulated sugar while whisking until stiff peaks develop. Gently fold in the sifted dry ingredients and orange gel food coloring to form a smooth batter, being careful not to overmix.

3-Pipe the batter into 1 1/4-inch rounds on lined baking sheets, tap to remove air bubbles, and let it rest for 30 minutes. Preheat your oven to 315°F (157°C) and bake for 16-18 minutes. Once cooled, prepare the frosting by beating 56 grams of unsalted butter until creamy, then add 2 grams vanilla extract, 2 grams orange extract, 3 grams fresh orange zest, 1 gram fine salt, 125 grams powdered sugar, and 10 grams heavy whipping cream until smooth.

4-Assemble by piping buttercream on one shell, add 15 grams of orange marmalade in the center, and top with another shell. Chill overnight in the fridge for the best texture. This process, including prep time of 20 minutes and total time of about 1 hour and 6 minutes, makes for a rewarding baking session.