jaffaron 2

It has been a while since I posted a macaron recipe. These jaffarons (or jaffas-macarons) are inspired by the wonderful Jaffas. I remember movie theatres with wooden stair aisles and the thrill (??) of someone rolling jaffas down the aisles during an intense scene in the movie (or during a particularly boring lecture at university!). That exhilarating plunk, plunk, plunk, plunk…. and everyone booing at the culprit who ruined the scene.

image sourced from the web

image sourced from the web

These macarons are an orange-coloured shell, topped with a bit of orange zest and filled with a chocolate-orange ganache. Typical jaffas have an orange-flavoured shell and are filled with soft chocolate (not orange flavoured chocolate), but its difficult to get a strong orange flavour in a macaron shell, so I improvised a bit. These macarons were not terribly photogenic, as the orange zest ‘melted’ the shell a bit, but oh my, they tasted a treat!

See my original Italian-style macaron post for more detailed instructions and my random notes.

Jaffarons... aka chocolate-orange macarons

  • Difficulty: challenging (multiple and complex steps
  • Print

Makes about 50 macarons

For the macaron shells


  • 220 g ground almond
  • 220 g icing sugar
  • 80 g aged egg whites at room temperature
  • ¼ teaspoon orange food colouring paste.
  • 1 teaspoon natural orange food flavouring (optional)
  • 220 g caster sugar
  • 50 ml water
  • 80 g aged egg whites at room temperature
  • Zest from one orange (to decorate shells)


  • Blend the almond meal and icing sugar together in a food processor, then sift two or three times into a medium bowl. Add one batch of egg whites (80 g) without mixing them and the food colouring and orange flavouring (if using).
  • In a small saucepan, combine the water and sugar and start to bring this syrup to the boil. Meanwhile, place the second batch of egg whites in the bowl of a stand mixer equipped with the whisk attachment. When the syrup reaches 105°C, turn on the beater and start beating the whites on medium speed while the syrup keeps heating up.
  • Once the syrup hits 118°C, take it off the stove top and slowly pour it over the egg whites as they continue to beat. Keep beating until the temperature of the mixture drops to 50°C and you have a compact and shiny meringue.
  • Now mix the almond-sugar-colouring-egg white together, then fold in the meringue until the mixture is uniform.
  • Place the mixture in a large pastry bag with a plain #11 tip (1 cm).
  • Pipe 3 cm rounds of the mixture onto baking trays lined with baking paper, spacing them 2-3 cm apart. Add a small pinch of orange zest to the top of each shell and leave them out at room temperature for 15 to 30 minutes to form a crust.
  • Preheat the oven to 170°C (150°C fan forced). Bake two trays of macarons at a time for 14 minutes. Swap trays in the oven half way through the baking time.
  • When baked, remove trays from oven and after a few minutes, when cooled slightly, slide the baking paper onto a wire rack and allow macarons to cool completely.
  • Pair macarons up according to size and sandwich together with a teaspoon or so of the filling (recipe below).

For the chocolate orange ganache filling


  • 300 g dark chocolate (45% cocoa solids), roughly chopped – milk chocolate can be substituted here for a creamier filling
  • 160 ml pouring (35% fat) cream
  • 40 g unsalted butter, at room temperature
  • 2 tablespoons orange liqueur (I use Cointreau)
  • 2 tablespoons orange juice


  • Place chocolate in heat proof bowl on counter.
  • Heat cream over a medium-low heat on stovetop, until steaming.
  • Pour cream over the chocolate and stir until melted.
  • Stir through butter, until glossy, then the liqueur and orange juice
  • Cover with cling film on the surface to prevent a skin forming and refrigerate until needed.
  • Bring to room temperature and whisk lightly to loosen up before using to fill macarons.

jaffaron 1


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