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

These Clementine Macarons are a lovely way to enjoy winter’s cutest citrus fruit. They offer an incredibly aromatic, juicy flavor in a tiny package. {Jump to Recipe}

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

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First Time Making French Macarons?

Here are helpful resources to help you get started:

 

Clementine Macarons

Prep

Cook

Inactive

Total

Yield about 56 shells, or 28 assembled macarons

These Clementine Macarons are a lovely way to enjoy winter's cutest citrus fruit. They offer an incredibly aromatic, juicy flavor in a tiny package.

Ingredients

Filling, first option: 

Filling, second option: Clementine Buttercream

  • 1 stick (113 g/4 oz) unsalted butter, room temperature
  • 2 cups (500 ml) powdered sugar, sifted
  • Finely grated zest from 1 clementine (about 1/2 tsp/2 ml)
  • Strained juice from 3 clementines (about 3 tbsp/45 ml)

For the clementine macaron shells

To assemble (optional)

Instructions

If choosing Clementine Jelly filling: hop to the recipe and follow the instructions to make it. If using store-bought marmalade, skip to making the clementine macaron shells.

If choosing the Clementine Buttercream filling: Place the butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, and beat for a minute to soften. Add the sifted powdered sugar and mix 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. Transfer to a pastry bag fitted with a small round tip and refrigerate 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.)

For the clementine macaron shells:

*Return the egg whites to room temperature at least an hour before making the macarons shells.*

In the bowl of a food processor, add the powdered sugar, almond flour, and clementine zest, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds or zest are left.

In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in 5 drops orange and 2 drops yellow gel food coloring (or more, to taste).

Using a spatula, gently fold in the almond and sugar mixture into the meringue 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.

Line a baking sheet with parchment paper. Slide macaron templates under the parchment paper, if using.

Transfer the macaron batter in a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1.5-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.

Carefully slide the macaron templates off the baking sheets, if you used them. Let the shells rest on the baking sheets for 20 to 30 minutes.

Preheat the oven to 275°F (135°C) with a rack in 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, about an hour.

To assemble the macarons: Pair same sized shells together and set side by side on a work surface.

If using Clementine Jelly filling: Using a small offset spatula, spread some clementine jelly over half of the shells. Close the macarons, gently pressing the second shells over the filling.

If using Clementine Buttercream filling: If using, cut 28 small, flat pieces of fruit jelly and keep close. Pipe some clementine buttercream over half of the shells, following the circumference of each shell to create a circle. Fill each circle with a piece of fruit jelly. Close the macarons, gently pressing the second shells over the filling.

Store the assembled macarons in an airtight container and refrigerate for one night before indulging.

Always bring the macarons back to room temperature before serving.

Courses Dessert

Cuisine French

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

VIDEO CLASS: Learn How to Make French Macarons

If you want to SEE someone make macarons before you take on the project of making your own, my Skillshare video class is for you:

How to Make French Macarons: A Skillshare Video Class by FoodNouveau.com

I designed my Skillshare class both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. The class is divided into 15 short lessons that show you the essential equipment you needthe important steps to followthe techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I myself learned how to make macaron by watching a friend making them for me repeatedly, and I believe a live (or video!) demonstration is the best way to learn how to make macarons because you can see exactly the techniques, textures, and results you should aim for.

Over 5,000 students have taken my Skillshare class so far and the class gets overwhelmingly positive reviews. I’m confident that this video class will enable you to create perfect macarons. Enroll Now!


More Citrus-Based Macaron Recipes

Lemon Mascarpone Macarons

Lemon Mascarpone Macarons // FoodNouveau.com

Honey Orange Macarons

Honey Orange Macarons // FoodNouveau.com

Lime Basil Macarons

Lime & Basil Macarons, inspired by Pierre Hermé

 

What do you think of this recipe? Got any questions? Let's chat!
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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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