Vibrant Orange Macarons with Delicious Ganache

Sift the almond flour and powdered sugar together twice in a bowl. It’s important to mix them thoroughly to prevent any lumps. This process is essential for achieving a smooth macaron shell.

Whip the egg whites in a clean mixing bowl until soft peaks form.

Gradually add the granulated sugar while continuing to whip.

Keep whipping until the mixture forms strong peaks with a glossy texture. If desired, add the food coloring during this step and blend well.

Gently fold the almond flour mixture into the meringue using a silicone spatula.

Mix until the batter reaches a consistency that flows in a 'ribbon' form and slowly settles back into the bowl, but does not spread immediately on the baking mat.

Transfer the macaron batter into a piping bag fitted with a round tip (8-10 mm in diameter).

Pipe out even circles onto a silicone mat or parchment paper, spacing them apart evenly.

Allow the piped macarons to rest at room temperature for 30-60 minutes.

They should develop a dry skin on their surface and not stick to your finger when touched.

Preheat the oven to 140-150°C (284-302°F), using static heat.

Bake for 12-14 minutes, watching closely. The macaron shells should easily lift off the mat and should have developed a ‘foot’ or ‘skirt’ around them.

Remember to consider the unique characteristics of your oven for best results.