Blood Orange and Meyer Lemon Macarons

March 20 is almost here which means celebrating macaron day!

I’ve been trying to use my homemade Meyer lemon marmalade and blood orange marmalade in creative ways, and I thought what better way to showcase these flavors than in a macaron?

These macs have a creamy white chocolate filling which is flavored with curd. The curd contributes in getting a really silky and smooth texture. Then in the middle, you get a little surprise: a bit of tangy and sweet marmalade. These may take a bit more time to make because of all the elements involved, but they are so worth it!

You will need:
1 recipe for shells
1 recipe for Meyer Lemon Filling
1 recipe for Blood Orange Filling
Blood orange marmalade, purchase or make your own
Meyer lemon marmalade, purchase or make your own

Assemble the macarons: Pipe filling on one macaron shell. Pipe a dot of marmalade in the middle, place another macaron shell on top. Refrigerate in a covered container. Remove from refrigerator and let come to room temperature before serving. Macarons will last about 1 week refrigerated.

Blood Orange Filling
• 8 ounces white chocolate
• 2 ounces heavy cream
• 4 ounces Blood Orange curd
1. Melt chocolate over a double boiler.
2. In a small saucepan, bring heavy cream to a boil. Turn off and set aside.
3. Add cream in two additions into the melted chocolate.
4. Whisk in warm curd, a little bit at a time.
5. Refrigerate until ready to use.

Meyer Lemon Filling
• 8 ounces white chocolate
• 2 ounces heavy cream
• 4 ounces Meyer Lemon curd
1. Melt chocolate over a double boiler.
2. In a small saucepan, bring heavy cream to a boil. Turn off and set aside.
3. Add cream in two additions into the melted chocolate.
4. Whisk in warm curd, a little bit at a time.
5. Refrigerate until ready to use.

Meyer Lemon Curd
Ingredients:
• 6 jumbo egg yolks
• Zest of 3 Meyer lemons
• ½ cup Meyer lemon juice
• 1 cup sugar
• Pinch of salt
• 10 tablespoons butter
Procedure:
1. In a medium saucepan, combine egg yolks, Meyer lemon juice, zest, and sugar whisk until combined.
2. Cook over medium heat, stirring constantly with a spatula until the mixture reaches 160°F and coats the back of a spoon. This should take 10-15 minutes. Do not let the mixture boil.
3. Remove the saucepan from the heat, add the salt, and the butter one piece at a time, stirring until smooth. Strain through a fine mesh sieve into a bowl. Cover with plastic wrap and chill until set.

Blood Orange Curd
Ingredients:
• 8 jumbo eggs yolks
• ¼ cup + 2 tablespoons blood orange juice
• ¼ cup navel orange juice
• ½ cup lemon juice
• finely grated zest of 2 oranges
• 1 cup sugar
• pinch of salt
• 10 tablespoons butter, cut into pieces
• 4 drops blood orange essence or concentrate
Procedure:
1. In a medium saucepan, combine egg yolks, orange juices, zest, and sugar whisk until combined.
2. Cook over medium heat, stirring constantly with a spatula until the mixture reaches 160°F and coats the back of a spoon. This should take 10-15 minutes. Do not let the mixture boil.
3. Remove the saucepan from the heat, add the salt, and the butter one piece at a time, stirring until smooth. Add in the blood orange essence or concentrate. Strain through a fine mesh sieve into a bowl. Cover with plastic wrap and chill until set.

Note: Oranges don’t have enough flavor or acidity to make a flavorful curd, so I add a few drops of blood orange essence or concentrate. Either can be purchased at pastry supply stores. I use lemon juice for acidity, navel orange juice for flavor, and blood orange juice for color.

I’m submitting this blog post to this month’s MacTweets Challenge: Mac Attack #27 Macaron Day Macarons. Go check out everyone’s fun and creative ideas!