Clementine Macarons

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 36 macarons

For the shells:
3 large egg whites, aged for at least 24 hours
125 g almond meal
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

For the clementine jelly filling:
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)

To make the 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 shells:
Take the egg whites out of the refrigerator about an hour before making the macarons to bring them back to room temperature. Line two doubled baking sheets with parchment paper and set aside.

Place the almond meal, 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 meal, 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.

Put the egg whites in a large stainless steel bowl. Beat at medium/high speed with a handheld or stand mixer. Once they start to get bubbly and white and the whisk is lightly leaving marks, slowly add the granulated sugar. Keep on beating until stiff peaks form.

Add 5 drops orange and 2 drops yellow food coloring (or to taste) to the egg whites along with a third of the almond-sugar mixture. Fold to incorporate by sliding a rubber spatula down to the bottom of the bowl and gently bringing it back to the top. Keep on adding the almond-sugar mixture a third at a time until everything is incorporated, always folding gently and never beating.

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 20-30 minutes before baking.

Preheat oven to 300°F (150ºC). When the shells have rested enough, bake for about 15 minutes, or until the shells are firm on their feet when lightly tapped.

Let cool the shells completely, then remove from parchment paper. Fill with clementine jelly, then refrigerate for 24 hours before eating. Enjoy within the next 5 days for the best texture and flavor.

Recipe Credit
Shells: Inspired by Pure Gourmandise
Jelly: Made using Pomona’s Universal Pectin‘s method.


More Macaron Week Recipes:

Clementine Macarons


6 Responses to Clementine Macarons

  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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