Clementine Macarons*

Can you tell I have lots of clementines laying around? That’s the problem with clementines! I love them, but I am the only one that eats them and that crate is huge! Why don’t they sell little cuties any other way? Despite eating at least 1 clementine a day, I still have them starting to go bad faster then I can eat or use them. So with my very last two Clementines, I decided to take a stab at a batch of Clementine Macarons.

I am so glad I did! As is usual with French Macarons, they were fabulous, even in spite of me over whipping the batter. They may not have had the perfect feet, but in true Macaron style, 24 hours later they were delicious.




















Clementine Macarons


For the shells:
90 gr egg whites (preferably aged overnight in the fridge or on your counter top if the kitchen is relatively cool)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
zest of 1 clementine
powdered orange food coloring, optional, they will be slightly green form the pistachios

For the Clementine Buttercream:
100g unsalted butter
250g icing sugar
2 teaspoons lemon juice (adjust levels according depending on personal taste)
3 teaspoons clementine juice (adjust levels according depending on personal taste)
2/3 teaspoon grated clementine zest
2 tablespoons milk


For the shells:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue along with clementine zest and some food coloring if using, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Donโ€™t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.

For the buttercream:
Beat butter and icing sugar together till creamy. Add juices and zest and beat till smooth. Add milk and beat till combined. If this is too runny, chill buttercream before piping onto shells.

Fill cooled macaron shells with buttercream and sandwich.

Shells adapted from: Tartlette
Clementine Buttercream adapted from: The Pleasure Monger


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30 Responses to “Clementine Macarons”

  1. 1

    Nicole — February 22, 2011 @ 12:28 am

    I made clementine macarons a few weeks ago. I order 25 pounds of them from California and was going crazy trying to figure out what to do with them all. I was eating about 10 a day and not making a dent in them. I didn’t post about the macarons because it was only my second time making them (they weren’t very pretty), but they were so good, tasted like a creamsicle.
    Yours are very pretty and I bet tasted good too.

    • Jessica replied: — February 22nd, 2011 @ 5:13 pm

      25 pounds!? WOW! That’s a crazy amount girl! LOL

  2. 2

    Tori (@eat-tori) — February 22, 2011 @ 2:44 am

    Ooh. Have never had a clementine macaron, but can safely assume I’d adore these… Nb, have just discovered your blog and had the most delightful time trawling through the archives with a cup of tea… thank you!

    • Jessica replied: — February 22nd, 2011 @ 5:13 pm

      Thanks Tori! ๐Ÿ˜€

  3. 3

    notyet100 — February 22, 2011 @ 4:02 am

    wow don knw when i gonna make these

  4. 4

    Lisa (Dishes of Mrs. Fish) — February 22, 2011 @ 5:58 am

    Great idea! So true about the clementines! I mean they sell every other citrus alone and in ginormous bags, not the little cuties. Come on! Equal rights for all fruits! ๐Ÿ˜‰

    • Jessica replied: — February 22nd, 2011 @ 5:14 pm

      Haha! Yes! Equality for all fruits please!

  5. 5

    Blog is the New Black — February 22, 2011 @ 6:13 am

    SO pretty and the flavor combo must be wonderful!

  6. 6

    Happy When Not Hungry — February 22, 2011 @ 6:31 am

    These look delicious! What a great way to use your Clementines too. Yum!

  7. 7

    The Blue-Eyed Bakers — February 22, 2011 @ 7:10 am

    Gorgeous! And we can only imagine how delicious that clementine flavor is in a macaron. YUM!

  8. 8

    The Mom Chef ~ Taking on Magazines One Recipe at a Time — February 22, 2011 @ 7:12 am

    Your macarons are perfect and I’d be falling over myself to get to them because they contain citrus. I’ve been seeing a lot of clementine recipes lately so several people must have gotten boxes. :)

  9. 9

    Patricia Scarpin — February 22, 2011 @ 7:20 am

    There are perfect! Macarons can be quite tricky and you made them absolutely beautiful. Love the citrus flavor, too!

  10. 10

    Lauren at KeepItSweet — February 22, 2011 @ 7:50 am

    Gorgeous macarons!!

  11. 11

    Evan Thomas — February 22, 2011 @ 9:58 am

    Beautiful macarons! I tried to make some a while back but the batter was all wrong and spread like crazy. I’ve never gotten back into the kitchen to try after that.

    • Jessica replied: — February 22nd, 2011 @ 5:14 pm

      Evan you have to try again! They really are sooo good!

  12. 12

    Dionne @ Try Anything Once — February 22, 2011 @ 12:32 pm

    Your macarons are beautiful! I love clementines and the sweet orange flavor they give to things like butter cream, etc. I’ve never made macarons but maybe I should start.

  13. 13

    Medifast Coupons — February 22, 2011 @ 1:05 pm

    Oh how nice, great way to use up those last couple of clementines, very smart. And look how pretty these macarons turned out, the subtle orange color is so pretty.

  14. 14

    Joanne — February 22, 2011 @ 1:10 pm

    macarons might scare me until the day I die but yours are so adorable! I’m not sure if I want to hug them or eat them. Probably both.

    • Jessica replied: — February 22nd, 2011 @ 5:15 pm

      Try these Joanne! I promise they are not as hard as they seem! I did overwhip my mine, but that was my own fault! As long as you carefully measure each of your ingredients you should be fine :-)

  15. 15

    laurasbusykitchen — February 22, 2011 @ 1:42 pm

    If you live near a Trader Joe’s, they usually have smaller 2lb bags. Of course, you might not have enough leftover to make those beautiful macarons.

    • Jessica replied: — February 22nd, 2011 @ 5:15 pm

      I wish I lived near a Trader Joe’s! Sadly the nearest one is in Atlanta (5 hours away) :-(

  16. 16

    ErinsFoodFiles — February 22, 2011 @ 2:21 pm

    I LOVE MACARONS! I’ve never had a clementime flavored one. Wow!

  17. 17

    Leah — February 22, 2011 @ 4:33 pm

    I have never had a macaron or tried to make them, but they are on my list, especially after seeing these. They look gorgeous!

  18. 18

    Sharlene — February 22, 2011 @ 4:48 pm

    Delicious! I made imperfect macarons recently too but they’re always delicious no matter what!

  19. 19

    Maria @ The Fitted Apron — February 22, 2011 @ 7:09 pm

    One of these days I will make a macaron. I should put it on my yearly to do list, along with marshmallows.

  20. 20

    thecookingteacher — February 22, 2011 @ 7:30 pm

    I eat a few a day, but still sometimes I get a rotten one. Here’s what I have learned, get them out of that crate and dump any mussy ones right away before they contaminate the others, then pop them in the fridge, they will keep weeks! I have yet to make a macarons, they seem to be everywhere. I am freaked out by the egg whites on the counter overnight thing. You kept them in the fridge with no problem?

  21. 21

    sally — February 24, 2011 @ 12:08 am

    These look fantastic! Macarons are definitely on my list of things to make.

    • Jessica replied: — February 25th, 2011 @ 12:13 am

      @sally, Let me know how it goes! :-)

  22. 22

    Miss Stovetop — February 25, 2011 @ 2:36 pm

    Clementines and macarons… enough for me to start wipin off drool from the keyboard ๐Ÿ˜€

  23. 23

    The Novice Chef » Fruity Pebble Macarons — November 28, 2011 @ 10:21 pm

    […] I made Fruity freakin Pepple Macarons! Gone are the days where you just make Pistachio Macarons or Clementine Macarons. Imagine the possibilities!! ย Trix Macarons? Captain Crunch Macarons?? Cinnamon Toast Crunch […]

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