These mimosa macarons are perfect for Mother’s Day! All the orange and champagne flavor of a mimosa, that favorite brunch cocktail, in the form of a French macaron!
If everything goes according to plan, then by the time you are reading this post, I’ll be in sunny Florida, living vicariously through my kids as they take in all the magic of Disney!
In preparation for this family vacation, my kitchen and I worked some serious overtime! I wanted to be sure to bring you this recipe today, because Mother’s Day is one of my favorite holidays (naturally ;)), and y’all know how much I love to give a home-baked gift.
This one’s gonna be short and sweet, 1) because I have made macarons so many times before on this blog (scroll down and you’ll see), and 2) because I’m trying to pack up a family of four for a week in Florida, people!
The idea is simple: when I think of Mothers Day, I think of mimosas! I’m not sure how it came to be, but in my family, it’s a tradition to head out for brunch. I don’t make a habit of imbibing before lunch on any other day of the year, but for some reason on Mother’s Day I feel like I have a free pass to get looped on o.j. and champagne….!
These macaron shells are infused with a healthy helping of orange zest, and it perfumes the pastries so beautifully!
And the filling is a lovely champagne pastry cream. I found the recipe on SprinkleBakes.com. It comes together beautifully and the subtle champagne flavor is actually quite perceptible. I did make a few minor tweaks to her formula (I prefer my desserts less sweet), so if you have a real sweet tooth you might want to click on over to Heather’s beautiful page and follow her recipe. She meant for it to be eaten on its own, as a verrine, but I felt that since the macaron shells are so sweet, I should try to balance that.
I do want to take a moment to give a little macaron tip: if you would like to tint your shells with gel paste food coloring, as I have done (I used Wilton Rose Pink and Wilton Lemon Yellow), you want to be careful about when you add it. Folding the batter to the proper consistency is so critical to the proper end result. If you wait to do it after the almonds have been folded in, you’ll risk over-mixing, and your macarons will come out flat. Add the color to the egg whites when they are at the soft peak stage, bearing in mind that it will fade out a bit when the almonds go in, and again when the shells are baked.
I hope you’ll whip up a batch of these for your Mom this holiday! They are a wonderful way to celebrate that special woman who loves you so very much!
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For the Filling
For the Macaron Shells
- 100 grams almond meal, (approx. 1 cup + 1 tablespoon + 1 teaspoon)
- 155 grams powdered sugar, (approx 1 cup)
- 2 tablespoons orange zest, (zest of one orange)
- 3 (90 g) egg whites, (large)
- 1/8 teaspoon cream of tartar
- 55 grams superfine sugar, (approx. 1/4 cup + 2 teaspoons)
- rose pink & lemon yellow gel paste food coloring, (optional)
Make the Filling:
- Combine ¼ cup cream with cornstarch, yolks, and egg; set aside.
- In a small saucepan, combine the remaining cream, sparkling wine, and sugar, and place over medium heat.
- When just beginning to simmer, add a third of the wine mixture to the egg mixture, whisking vigorously.
- Add the warmed egg mixture to the pot, and cook over low heat, until thickened.
- Remove from heat and stir in the butter and vanilla.
- Pour through a fine-mesh strainer into a heat-safe bowl, cover the surface with plastic wrap, and chill.
Make the Shells:
- Sift the almond meal and confectioners sugar together, discarding any large bits.
- Add the orange zest.
- Whip the whites until frothy.
- Add the cream of tartar and continue to whip until soft peak stage.
- Slowly add in the superfine sugar.
- Tint with gel paste color, if desired.
- Continue to whip until stiff peaks are achieved.
- Fold the almond mixture into the whites until the batter drops from the spatula in a long ribbon.
- Pipe one-inch diameter rounds onto a parchment-lined baking sheet.
- Preheat the oven to 375 degrees F.
- Allow the shells to dry and form a thin membrane/skin for about 20-30 minutes.
- Drop the oven temperature to 325 degrees F and bake for 12-15 minutes.
- Cool on the baking sheet.
Assemble the Macarons:
- Pipe about two teaspoons of filling onto half the shells and sandwich.