Cristina Ferrare's French Macarons with Orange-Chocolate Filling

Cookie Recipe:

1. Pulse powdered sugar and almond meal in a food processor until combined, 20 seconds.
2. Preheat oven to 325 degrees°F. Line baking sheets with parchment paper.
3. Whisk egg whites and salt on medium speed until foamy, about 30 seconds. Increase speed to medium-high; slowly add granulated sugar and beat to firm peaks, 2-3 minutes.
4. Add vanilla & food color and increase speed to high; beat until whites are still and glossy, about 1 minute.
5. Fold almond meal mixture into whites until combined, 35-40 turns with a rubber spatula. Batter should be thick and flow like lava.
6. Transfer batter to a pastry bag fitted with a medium straight tip.
7. Pipe 2-inch circles on baking sheets. Rap pan on counter 4 times to remove air bubbles; set aside 20 minutes so skins form.
8. Bake cookies until set and very lightly browned, 20 minutes.
9. Slide parchment with cookies onto a rack; cool completely, then peel from parchment.
10. Pipe filling onto half of cookies; top with remaining cookies.

Orange-Chocolate Filling Recipe

1. Microwave chocolate, candied orange, and orange juice until chocolate is almost melted, for 30 seconds; stir until smooth. Use spatula to mix; if not completely melted, microwave again for 15 seconds and mix again.
2. Stir in food color.
3. Chill filling until spreadable; stirring occasionally.

Click here to get your copy of Cristina's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at www.cristinaferrarecooks.com.

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