These Clementine French Macarons are a lovely way to enjoy winter’s cutest citrus fruit. With a choice of two different fillings—buttercream or jelly—they offer an incredibly aromatic, juicy flavor in a tiny package. This recipe includes a variety of resources to help you successfully make macarons, including a full French Macaron video masterclass!
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FIRST TIME MAKING FRENCH MACARONS?
If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you:
And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!
NEW: French Macaron Video Masterclass
Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️
My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you throughthe essential equipment you need, the important steps to follow, the 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’m confident that this video class will enable you to create perfect French macarons.Watch the class now!
If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!
If you choose the 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 you choose 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 macaron 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.
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 Clementine French Macarons in an airtight container and refrigerate for one night before indulging.
Always bring these Clementine French Macarons back to room temperature before serving.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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What did you use to decorate the french macarons and how did you do it? Love it
I used edible glitter. You can find products similar to what I used on Amazon.com and at most specialty stores that sell baking supplies.
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!
They're cute! They look like little burgers, haha.
Very nice color. I made macarons with chocolate and mandarin, a magical taste!