Blood Orange Macarons

Shift almond flour and powdered sugar together 2-3 times removing any large chunks after each sift. Set aside

In a large bowl whisk eggs whites with an electric or stand mixer until foamy, about 30 seconds

Add granulated sugar and cream of tartar and beat until stiff peaks form

If using food coloring add it now

Add sifted powdered sugar and almond flour to the stiff egg whites

Fold the egg whites and almond flour mixture together until you can form a figure 8 with a consistent ribbon of batter. If you have never done this before I recommend looking up some YouTube tutorials 

Pipe the batter in circles on a parchment or silicone mat lined baking sheet

Drop the pan of piped circles several times onto a flat hard surface. Then set aside for 30 minutes until the tops begin to harden

Bake at 300F for 16-17 minutes

Let cool completely on baking sheet before removing and filling

Bring the water in the bottom pot of a double boiler to boil

Whisk the egg yolks, sugar, zest and juice in a heat proof bowl over the double boiler for 6-10 minutes until the mixture begins to thicken

Remove the curd from the heat and stir in the butter. The curd will continue to thicken as it cools

Beat the butter in a large bowl until smooth and creamy

Add the powdered sugar and half of the blood orange juice to the butter and beat until well combined 

Add the remaining blood orange a dash at a time until the desired consistency is reached

Add the buttercream and curd to separate piping bags

Pipe a ring of buttercream on the bottom macaron shell leaving a hollow space in the center

Fill the center of the butter cream with the curd and gently press the top shell on top