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Clementine Macarons, with Two Choices of Filling: Clementine Jelly, or Clementine Buttercream

Making macarons for the first time? Take a look at my All About Macarons page for detailed how-to instructions, troubleshooting tips, and printable templates. Also make sure to check out my detailed and easy-to-follow How to Make French Macarons video class.

Clementine Macarons, with Two Choices of Filling: Clementine Jelly, or Clementine Buttercream // FoodNouveau.com

A little treat to enjoy the season’s favorite citrus fruit. The jelly offers such a pure, juicy flavor that it feels like you’re biting straight into a clementine.

Clementine Macarons

Makes about 56 shells, or 28 assembled macarons

For the shells
3 large egg whites, aged for at least 24 hours
4.4 oz [125 g] almond flour
7.4 oz [210 g] powdered sugar
Zest of 3 clementines, very finely grated (using a Microplane is best)
30 g granulated sugar
Orange and yellow gel food coloring

Filling, first option: Clementine Jelly
1 cup clementine juice (from about 8 clementines)
¾ tsp pectin (I use Pomona’s Universal Pectin)
½ cup granulated sugar
1 tsp calcium water (Pomona’s Universal Pectin method)

Filling, second option: Clementine Buttercream
1 stick [4 oz/113 g] unsalted butter, room temperature
2 cups [500 ml] powdered sugar, sifted
Finely grated zest from 1 clementine (about 1/2 tsp [2.5 ml])
Strained juice from 3 clementines (about 3 tbsp [45 ml])

Optional
Clementine or orange pâtes de fruits (homemade or store-bought)

To make the Clementine Jelly filling:
Mix clementine juice and calcium water in a medium pan. Measure the sugar and thoroughly mix pectin into the sugar.

Bring the clementine juice and calcium water mixture to a boil. Add sugar-pectin mixture, stir vigorously 1 to 2 minutes while the mixture comes back to a boil. Remove from the heat and immediately pour into a clean glass jar. Cover and refrigerate until the jelly is set. Note: Because you will use the jelly quickly, there is no need to sterilize your jar. If you wanted to make this jelly as a preserve, don’t forget to boil the jar to sterilize it for longer storage.

To make the Clementine Buttercream filling:
Cream the butter in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer to do so), then add the sifted powdered sugar. Beat at low speed to moisten the sugar, then increase the speed and beat until the sugar is well incorporated. Add the clementine zest and juice. Beat at high speed until the buttercream is light and fluffy. If the buttercream seems a bit loose, refrigerate it for 30 minutes to an hour before piping it into the macarons. Transfer to an airtight container and reserve until ready to assemble the macarons. (The buttercream can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)

To make the shells:
Take the egg whites out of the refrigerator about an hour before making the macarons to return them to room temperature. Line two baking sheets with parchment paper. Slide macaron templates under the parchment paper, if using.

Place the almond flour, powdered sugar, and clementine zest in the bowl of a food processor. Finely grind the two together for a minute or two. Stop the processor, scrape the sides and bottom of the bowl, and process again for a minute. After processing the powdered sugar and almond flour together, carefully sieve the mixture but keep any zest that doesn’t go through the sieve (you want that flavor in your macarons!). Reserve the almond/sugar/clementine zest mixture.

In the bowl of a stand mixer, or a stainless steel or glass bowl if using a hand mixer, whisk the egg whites on medium/high speed for a minute or two, or until they are foamy. Add a tablespoon of the granulated sugar, continue beating, then add the remaining sugar slowly. Beat until the egg whites are stiff, dense and creamy. Mix in 5 drops orange and 2 drops yellow gel food coloring (or to taste). Delicately fold in the nuts/sugar mixture in 2 or 3 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain and the color is evenly blended.

Pour the batter in a pastry bag fitted with a round ½-inch tip, then pipe equal rounds of batter on the parchment-lined baking sheets. Let rest for 20 to 60 minutes before baking.

Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake the macarons for 13 to 16 minutes, rotating the pan after 10 minutes.

Let the shells cool completely to room temperature before assembling them with the buttercream, about an hour. Pair same sized shells together.

To assemble the macarons:
Pipe or spread Clementine Jelly or Clementine Buttercream over half of the shells. If using Clementine Buttercream, tuck a small piece of clementine or orange pâte de fruits in the center for an added surprise. Cover the filling with a second matching shell.

Store the assembled macarons in an airtight container and refrigerate for one night before indulging. Enjoy within the next three days for the best texture and flavor. Always bring the macarons back to room temperature before serving.

Clementine Macarons, with Two Choices of Filling: Clementine Jelly, or Clementine Buttercream // FoodNouveau.com

Recipe Credits: Marie Asselin

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6 Responses to Clementine Macarons, with Two Choices of Filling: Clementine Jelly, or Clementine Buttercream

  1. The recipe for clementine jelly have calcium water as one of the ingredient. Is this ingredient must have? If I cannot find calcium water can this be substitue with something else?

    • Calcium water is used in the Pomona’s Universal Pectin method. When you buy their pectin, they also provide a small packet that allows you to make calcium water, of which you need very little to make one recipe, and it keeps for a long time. If you are not using Pomona’s pectin, I would simply follow the instructions (and ingredients) provided by the maker of the pectin of your choice to make a firm jelly. Good luck!

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