Gluten-Free Chocolate Macarons with Orange Buttercream

Ingredients

Instructions

1. Bring the egg white to room temperature before starting. Room-temperature whites whip up more easily and give better volume.
2. Line a small half-sheet pan with parchment paper and set it aside.
3. In a small bowl, sift together the almond meal, powdered sugar and cocoa powder. Make sure the almond meal is very finely ground and well-sifted for smooth shells.
4. In a medium bowl, beat the egg white with an electric mixer until frothy.
5. Once frothy, slowly add the meringue powder while continuing to beat. Whip until you reach soft, floppy peaks.
6. Stop beating and, in three additions, gently fold the dry almond mixture into the meringue using a spatula. Scrape down the middle and sweep the sides carefully to avoid deflating the meringue excessively.
7. When the batter is well incorporated, transfer it to a pastry bag or a plastic bag with the corner snipped off. If helpful, place the bag inside a tall glass to hold it steady as you fill.
8. Pipe 12 evenly sized rounds onto the prepared baking sheet. Use a fingertip to gently press away any peaks on the surface so the tops are smooth.
9. Let the shells rest at room temperature for 30–60 minutes before baking. They should feel dry to the touch before they go in the oven; this can take longer on humid days. Meanwhile, preheat the oven to 300°F (150°C).
10. Bake on the middle rack for 14–16 minutes. The macarons are done when the tops are dry and they have risen to show the characteristic “feet.”
11. Allow the shells to cool on the baking sheet, then transfer them carefully to a wire rack to cool completely.
12. For the buttercream, beat the room-temperature butter with the orange zest and powdered sugar until smooth and spreadable. Taste and add more sugar if you prefer a firmer or sweeter filling.
13. Spoon or pipe about 1 teaspoon of buttercream onto six shells, then sandwich with the remaining six to form cookies. Refrigerate briefly if the buttercream needs to set before serving.

Notes