• Prep Time 15 minutes
  • Cook Time 30 minutes
  • Serving For 4-5 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Macaron
  • 100g of Egg Whites
  • 100g of Sugar
  • 100g of Almond Flour
  • 100g of Icing Sugar
  • 2g of Salt
  • Orange Whipped Buttercream
  • 250g of Anchor Unsalted Butter
  • 30g of Icing Sugar
  • 50g of Orange Pulp
  • 50g of Anchor Whipping Cream


  1. Preheat oven to 150C.
  2. Macaron
  3. Place egg white and sugar in a mixing bowl and bain marie.
  4. Whisk until sugar melt (1 min) Remove from bain marie and whisk until stiff peak.
  5. Sift almond flour, icing sugar and salt, and fold into the meringue.
  6. Fold until batter is like lava stage.
  7. Fit a piping bag with round nozzle and fill with batter.
  8. Pipe about 1 inch size, and let it dry for 15 to 30 minutes (until not sticky).
  9. Bake for 12 minutes (turn tray when reach 6 minutes).
  10. Set aside to cool.
  11. Orange Whipped Buttercream
  12. In a bowl, softened Anchor Unsalted Butter until smooth.
  13. Sift in icing sugar and mix well.
  14. While mixing on low speed, add in orange pulp and pour in Anchor Whipping cream until mixture is thickened.
  15. Set aside and chill in a fridge.
  16. Assembly
  17. Take a macaron shell.
  18. Softened Cream Filling and place in a piping bag.
  19. Pipe onto macaron shell. Cover with another piece of macaron.

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