Zesty & Elegant Mandarin Orange Macarons – A Citrus Kiss in Every Bite

If you’ve ever wanted to master the delicate art of macaron-making while infusing it with a bold, citrus twist, this Mandarin Orange Macaron recipe is your golden ticket. These vibrant, flavor-packed sandwich cookies combine the signature light crispness of French macarons with a creamy, citrus-forward orange buttercream filling enhanced with mandarin zest and fresh mint. The result is a refreshing and sophisticated dessert worthy of a patisserie window—right in your home kitchen.

Whether you’re baking for a spring brunch, a bridal shower, or your next afternoon tea, these Mandarin Orange Macarons will be a dazzling centerpiece and a conversation starter. They’re perfect for citrus lovers, home bakers looking to step up their game, or anyone who appreciates beautiful baked goods that taste as amazing as they look.

Why You’ll Love This Recipe

Macarons may have a reputation for being a bit fussy, but don’t let that intimidate you. This detailed, foolproof recipe walks you through each step—from achieving glossy, perfectly-piped shells to whipping up a light and zesty buttercream with real mandarin juice and fresh mint. Plus, I’ve included tips, storage advice, and even substitution options to make this recipe as accessible as it is impressive.

These macarons offer:

• A light, airy shell with a subtle almond base

• A refreshingly sweet citrus buttercream

• Beautiful orange hues for a visually stunning dessert

• Flexibility for flavor swaps or dietary tweaks

• A perfect make-ahead option for parties and special events

Ingredients You’ll Need

For the Shells:

• 1 1/4 cups + 2 tsp powdered sugar

• 1 3/4 cups blanched super-fine almond meal

• 3–4 large egg whites (room temp)

• 1/2 cup + 2 tbsp granulated sugar

• 1/4 tsp cream of tartar

• 1–2 drops orange gel food coloring (optional but beautiful)

For the Orange Buttercream:

• 1/2 cup unsalted butter, softened

• 1 cup powdered sugar

• Pinch of fine sea salt

• 2 tbsp mandarin orange juice (fresh is best!)

• Zest of 2 mandarins

• 1 tbsp fresh chopped mint

Kitchen Equipment You’ll Need

• Stand mixer or hand mixer with whisk attachment

• Sifter or fine mesh sieve

• Rubber spatula

• Piping bags with small round piping tip

• Silicone baking mats or parchment paper

• 2 large baking sheets

• Mixing bowls (various sizes)

• Food scale (recommended for accuracy)

• Toothpicks (for popping air bubbles)

• Cooling rack

Step-by-Step Instructions

1. Prep the Baking Sheets

Flip two baking sheets upside down and line them with silicone baking mats or parchment paper. This prevents excess heat from over-baking the bottoms and helps achieve those signature “macaron feet.”

2. Sift Dry Ingredients

In a large bowl, sift together the almond meal and powdered sugar. This eliminates clumps and ensures a smooth batter texture—critical for pretty macarons.

3. Make the Meringue

In your stand mixer bowl, whisk egg whites and cream of tartar on medium-low speed until foamy. Slowly sprinkle in the granulated sugar. Add a drop or two of orange gel food coloring. Increase speed to medium-high and whip until stiff, glossy peaks form.

4. Macaronage (The Folding)

Using a rubber spatula, gently fold the sifted almond/powdered sugar mixture into the meringue. Use a scraping motion around the bowl and through the center. Continue until the batter flows in thick ribbons and you can draw a figure 8 that softens within 30 seconds.

5. Pipe the Shells

Transfer the batter to a piping bag fitted with a small round tip. Pipe 1.5-inch rounds onto the baking mats, spacing 2 inches apart. Tap trays firmly on the counter to release air bubbles. Pop any visible bubbles with a toothpick.

6. Rest the Shells

Let the piped shells sit at room temperature for 30–60 minutes until the tops are dry to the touch. This crucial step helps prevent cracking and ensures the formation of “feet” during baking.

7. Bake

Preheat the oven to 300°F (149°C). Bake one tray at a time for 13–14 minutes. If the tops jiggle when gently touched, bake 2 minutes more. Let them cool completely on the tray before removing.

Make the Orange Buttercream

In a mixing bowl, beat softened butter and powdered sugar on low until combined. Increase to medium and beat until fluffy (about 2 minutes). Add mandarin juice, zest, salt, and chopped mint. Mix on low until combined, then whip again until light and airy.

Assemble the Macarons

Pair up like-sized shells. Pipe a tablespoon of buttercream onto the flat side of one shell and sandwich with another. Gently press together until the filling just reaches the edges.

Tip: Let macarons “mature” in the fridge overnight. This softens the shells slightly and allows the flavors to meld beautifully.

How to Store Leftovers

• Fridge: Store assembled macarons in an airtight container in the refrigerator for up to 5 days.

• Freezer: Freeze in a single layer for up to 2 months. Thaw overnight in the fridge before serving.

Let them sit at room temperature for 10–15 minutes before eating to enjoy their full texture and flavor.

Variations & Swaps

• No mint? Skip it, or substitute with a small amount of basil or lemon thyme for a unique twist.

• Want tangier buttercream? Add a pinch of citric acid or a teaspoon of lemon juice.

• Make it vegan: Use aquafaba (chickpea brine) in place of egg whites and a plant-based butter for the filling.

• Other citrus: Swap mandarin with blood orange, lime, or yuzu juice/zest for a different profile.

Suggested Pairings

• Drink: Serve with a chilled glass of prosecco, jasmine green tea, or a citrusy cocktail like a mimosa.

• Food: These pair well with light brunch dishes like quiche, fruit salad, or smoked salmon crostini.

• Occasion: Perfect for baby showers, wedding desserts, high tea, or edible gifts in elegant boxes.

Frequently Asked Questions (FAQ)

Q: Why did my macarons crack?
A: Likely causes include under-mixed batter, no resting period, or oven temperature being too high. Use an oven thermometer for accuracy.

Q: My shells are hollow—why?
A: This could be due to over-whipping the egg whites or underbaking. Let the cookies cool fully before assembling to ensure proper texture.

Q: Can I double the recipe?
A: Yes, but for best results, bake in separate batches to maintain consistency in shell formation.

Q: Can I make the shells ahead of time?
A: Yes! Shells can be stored unfilled in the freezer for up to 2 months. Fill the day before serving for optimal results.

Q: How do I get that perfect macaron shape?
A: Use a macaron template under your silicone mat or parchment paper. Consistent piping and tapping the tray are key.

Final Thoughts

These Mandarin Orange Macarons are a celebration of flavor and finesse. The balance of zesty mandarin, aromatic mint, and that irresistible almond crunch makes them utterly unforgettable. Yes, macarons are a labor of love—but once you take that first bite, you’ll know it was all worth it.

Whether you’re baking to impress, treating yourself, or gifting something extraordinary, this recipe is sure to shine.

If you made these Mandarin Orange Macarons, I’d love to hear how they turned out! Share your creations on social media and tag me so I can cheer you on. Don’t forget to subscribe to the blog for more elegant desserts, pro baking tips, and seasonal flavor inspiration delivered straight to your inbox.

Stay sweet, stay inspired, and keep baking beauty into every bite.