Ingredients

• For the macarons:

  • 1 egg white

  • 2 tbsp granulated sugar 

  • ⅛ tsp cream of tartar 

  • ⅓ cup + 2 tbsp almond flour 

  • ⅓ cup powdered sugar 

  • ½ tbsp orange zest 

  For the filling: 

  • ½ cup heavy cream 

  • 4 oz dark chocolate  

  • ½ tbsp orange zest

  For the drizzle:   

  • ½ cup dark chocolate; melted

  • 1 tbsp olive oil

Instructions

1. Preheat the oven to 300 degrees F. 

2. In a bowl, sift together the almond flour, orange zest, and powdered sugar.

3. In the bowl of an electric mixer, beat the egg whites and the cream of tartar until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form.

4. Add a third of the flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.

5. Fill a piping bag fit with a 1 inch circle tip with the batter. 

6. On a parchment paper lined baking sheet, pipe equal sized circles that are 2 inches in diameter, 1 inch apart. Bang the sheet on the counter a couple of times to remove any air bubbles. 

7. Let the piped macarons sit for 45 minutes at room temperature until you can lightly touch the top of them without any batter sticking to your finger. 

8. Start the filling by placing the chocolate chips and orange zest in a bowl. Add the heavy cream to a sauce pan and bring to a boil. Pour the boiling cream over the chocolate and whisk until a smooth ganache forms. Set aside and let cool at room temperature for about 30 minutes, until thickened. 

9. Fill a piping bag fit with a 1 inch circle tip with the cooled ganache. 

10. Pipe about 1 tbsp of ganache onto one macaron half and place another macaron half on top. 

11. For the drizzle, whisk together the melted chocolate and oil oil and drizzle over the top of the sandwiched macarons with a small spoon. Let sit for 15 minutes in order for the drizzle to harden.