Christmas special 1: Mandarin macarons


This year, the sweet mandarins came in stores really early here in Norway. I think I have eaten these orange delights throughout November and parts of October as well. Tired of them now? Of course not! Do you want to turn these sweet fruits into macarons? Here’s a suggestion how to: make a mandarin curd! Compared to other Christmas cookies, these macarons is a fresh experience, with a distinct and rich citrus flavor.


Mandarin macaron
– 1 batch macarons made from the base recipe + 1 teaspoon mandarin zest

Mandarin curd
– 3 egg yolks
– 100 g (1/2 cup) sugar
– 1 teaspoon mandarin zest
–  1/2 dl (1/4 cup) squeezed mandarin juice
– 1 teaspoon lemon juice
– 40 g (2 tablespoons) butter

Follow the base recipe making the macarons. Add the mandarin zest and some concentrated orange food coloring to the mixture, while beating the egg whites. Bake and cool the macarons.

Mix all the ingredients in a small saucepan, except for the butter. Cook over low heat until the mixture thickens, constantly stirring. Remove the saucepan from the heat, allow to cool a bit, and then stir in the butter. Whisk well.

When the curd has thickened (after some time in the fridge), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of the curd, and press the bottom of another macaron on top of it.

Place the macarons on a serving platter, serve them and enjoy! Happy holidays!

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