Yield: About 25 macarons (more or less depending on the size)
Macaron shells adapted from Tartelette
ingredients:
Orange Pecan Matzo Meal Macarons
1 cup powdered sugar
½ cup almond meal
¼ cup toasted, ground pecans
2 tablespoons matzo meal
2 large egg whites (aged overnight, at the least - I age them 48 hours)
3 tablespoons granulated sugar
1 tsp finely grated, dried orange zest, powdered (dry zest in a 200F oven for about 30-40 minutes, then grind until powder like consistency, or dry strips of the peel minus the pith, grind to a powder, use one teaspoon and bottle the rest for all kinds of uses)
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar. Do not overbeat your meringue or it will be too dry. You should have glossy peaks that bend at the tip.
Place the powdered sugar, almond meal, ground pecans, matzo meal and dried orange zest in a food processor and give them a good pulse until everything is finely ground.
Add them to the meringue along with some orange food coloring, if using. Fold all carefully until you obtain a batter that falls back on itself after counting to 10. 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 peak, 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 300F.
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. Don'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 tablespoon of burnt orange marmalade buttercream in the center of one shell and top with another one.
Make the Filling and Fill the Macarons
Combine the buttercream and caramel orange marmalade, then pipe or spoon onto every other macaron cookie. Top with another macaron cookie. If you don't color the shells orange, add a few drops of orange food color to the buttercream for contrast, if desired.
Recipe by parsley sage sweet at https://parsleysagesweet.com/2010/05/07/macarons-for-passover-cake-for-easter-just-cake-and-macarons-and-a-cookbook-giveaway/