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Blood Orange Macarons


Easy to follow recipe for the best blood orange macarons ;)

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Blood Orange Macarons 4 Pictures


  • 29 g ground almonds
  • 63 g icing sugar
  • 36 g egg whites
  • 18 g white granulated sugar
  • zest of 1 blood orange
  • orange food colouring - I used Sugarflair paste in apricot
  • 1 cup icing sugar + enough blood orange juice to make a thick palette-knife-able icing paste


Level of difficulty Average
Preparation time 10mins
Cooking time 12mins
Cost Average budget


Step 1

Pre-heat oven to 150 degrees C.

Step 2

Sift together the ground almonds and icing sugar - if your ground almonds wont sift give them a quick whiz in a food processor.

Step 3

Using kitchen roll, wash a separate bowl with about 1 tsp lemon juice to make sure there is no grease in it. Add the egg whites and whip using an electronic whisk until you get stiff peaks.

Step 4

Fold in the ground almond/icing sugar mixture - this should take about 10-15 turns completed gently with a spatula. After a couple of turns add your blood orange zest and food colouring.

Step 5

Transfer the mixture to a piping bag and pipe rounds of about 1.5" for big macarons (when I say big I mean the standard size ones you see in patisseries) and just under 1" for small macarons onto a lined baking sheet.

Step 6

Allow the mixture to dry for about 10 minutes, this will ensure you get a nice shiny top. Bake the macarons for 12 minutes until a light shake of the baking sheet doesn't cause them to wobble. Let the macarons cool down before removing them from the baking sheet.

Step 7

Blood Orange Macarons - Step 7

To make the filling combine 1 cup of icing sugar with enough blood orange juice to make a thick paste than can be easily palette knifed onto half of the macaron shells. Using blood orange juice gives your icing a nice pink colour, eliminating the need for food colouring - bonus!

Step 8

Blood Orange Macarons - Step 8

Sandwich the macaron shells together and voila you have yourself the cutest baked good known to pinterest.


Makes approximately 4 big macarons and 12 small ones
I highly recommend that you weigh the ingredients out with electronic scales!
The macaron shells will last for a few days in an airtight tin likewise the icing in the fridge, although they are best the day you make them. Sandwich the macarons just before serving.
Wipe the bowl you intend to do your whisking in with lemon juice and kitchen roll.

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