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Emily Roux's Orange Blossom, Raspberry and Blueberry Macaroons

My top tips for macaroon success are: For best results use an electric mixer. You will also need a sugar thermometer for this recipe. Aging the egg whites dehydrates them, resulting in a firmer, more stable meringue. After separating your eggs, I recommend leaving the whites in a sealed bowl in the fridge for up to three days. Just be sure to bring them back to room temperature before using.

Flower essences can be overpowering if you are not careful, so pay attention to quality and quantity and use alight hand to dispense them! Finally check the weather forecast! Macaroons need a fine day. If it's wet or extremely humid, your macaroons will not dry properly and the shells will crack in the oven.

Emily Roux's Orange Blossom, Raspberry and Blueberry Macaroons

A treat to look at and to eat, these melt-in the mouth macaroons are one of my teatime favourites. Delightfully crunchy shells of pastel-hued almond meringue encasing a delicately scented ganache never fail to please.

About this recipe

Preparation Time 35 Minutes
Cooking Time 10 – 15 Minutes
Makes 35 – 40
Emily Roux's Orange Blossom, Rasberry and Blueberry Macaroons Emily Roux's Orange Blossom, Rasberry and Blueberry Macaroons


Blueberry Ganache

  • 120g milk
  • 20g caster sugar
  • 10g cornflour
  • 1 whole egg
  • 70g butter, cubed
  • 1 tsp blueberry essence

Orange Blossom Ganache

  • 30g whipping cream
  • 90g white chocolate
  • 10g butter
  • 2 tsps orange blossom water
  • 1 tbsp fresh raspberries, crushed

Macaroon shells

  • 150g ground almonds
  • 90g egg whites (approximately 3 eggs)
  • 150g icing sugar
  • 150g caster sugar
  • 35g water
  • a pinch of salt
  • a knife tip's worth of orange food colouring (optional)
  • a knife tip's worth of purple food colouring (optional)



To prepare the blueberry ganache: Gently bring the milk to a boil in a medium-sized saucepan. Whisk together the sugar, egg and cornflour in a small bowl. As soon as the first bubbles appear in the milk, pour it over the egg mixture whisking continously until blended.


Return the mixture to the saucepan set over a medium heat. Once the mixture has thickened, simmer for 3 minutes, whisking non-stop. Remove from the heat and add the butter together with a teaspoon of blueberry essence. Whisk until the butter has melted and is incorporated into the mixture. I like to add a little purple food colouring to match the shells: but you don't have to! Cover with cling film and leave to cool. The ganache will set as it cools, so whisk again briefly to loosen it before filling your piping bag.


To prepare the orange blossom ganache: Break the chocolate into bite-sized morsels and place in a medium-sized mixing bowl. Bring the cream to the boil in a small saucepan then pour it over the chocolate pieces stirring with a spatula.


When the chocolate is completely melted and smooth, add the butter and the orange blossom water, followed by the raspberries. As soon as it reaches room temperature place in a piping bag. Do not let this ganache set in the fridge.


To prepare the macaroon shells: Preheat your oven to 160C and line 2 baking trays with greaseproof paper on which you have marked your circles.


Whizz the icing sugar and ground almonds in a food processor to a very fine crumb (you don't want to have any clumps in the mixture), then sift equal quantities into two different bowls.


Weigh the egg whites into the bowl of your mixer with a pinch of salt and whisk on a medium speed. Place the water and caster sugar in a saucepan and bring to a boil. When the temperature reaches 117C (use the sugar thermometer to check) slowly and carefully pour the liquid onto the egg whites. Continue whisking for at least 3 minutes until you obtain stiff, glossy peaks.


Divide the meringue between 2 bowls and gently mix in your food colouring. Add the dry ingredients (almond and icing sugar) in 2 batches, gently folding with a spatula until your mixture is thick and shiny with a ribbon-like consistency.


Fill 2 separate piping bags fitted with a 1cm plain nozzle. To pipe a perfectly round macaroon draw cicles 3cm in diameter, 3cm apart, on the parchment paper you use to line your baking sheets. Flip the paper over and use the outlines to guide you as you pipe. Pipe small round macaroons (using your guides) then give each baking sheet a sharp rap on your work surface (this eliminates air bubbles).


Leave to stand at room temperature for 20 minutes while the macaroons form a thin skin (you should be able to touch them without any mixture sticking to your finger). Bake for 10-15 minutes until crisp. Removed from the oven and allow to cool completely. Fill your macaroon shells with ganache and gently sandwich together.

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