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1
Make the Macarons Preheat the oven to 325 degrees .
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2
Make the Macarons Pulse the confectioners' sugar and almond flour in a food processor until combined.
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3
Sift the mixture 2 times, discarding any remaining almond chunks.
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4
Make the Macarons In a large mixing bowl or standing mixer, whisk the egg whites on medium until soft peaks form.
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5
Slowly add the granulated sugar (and food coloring if using) and increase speed until stiff peaks form.
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6
Fold the sifted flour and powdered sugar mixture into the whites, until mixture is smooth and shiny.
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7
Make the Macarons Transfer the batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on a parchment-lined baking sheets.
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8
Tap the bottom of each sheet on the work surface to release any trapped air.
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9
Make the Macarons Let this stand at room temperature for 10 minutes, then bake in oven, one sheet at a time, rotating halfway through, until macarons are cooked through, about 10 minutes.
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10
Let the macarons cool on the sheet for two minutes, then transfer to a wire rack to cool completely.
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11
Meanwhile, Make the Orange Buttercream In a food processor or stand mixer, beat together the butter, confectioners' sugar, orange zest, orange juice and sea salt until smooth and creamy.
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12
Place in a pastry bag fitted with a 1/2-inch plain round tip.
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13
Meanwhile, Make the Orange Buttercream To complete the macarons, pipe one teaspoon of buttercream filling onto one shell and top with another.
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14
Serve immediately, or stack between layers of parchment, wrap in plastic and freeze for up to 3 months.
