Recipes, re-invented from cooking shows
Chocolate Brigadeiro Orange Macarons
Prep. Time:
Baking Time:
Total Time:
2 hours
45 minutes
2 hours 45 minutes
Serves:
24 macarons (12 sandwiches)
A refined Brazilian-French fusion dessert with foolproof techniques
Pro Tips for Success
Macaron Troubleshooting:
Hollow shells: Overwhipped meringue or oven too hot
Cracked tops: Insufficient resting time or oven too hot
No feet: Under-mixed batter or inadequate resting
Lopsided: Uneven piping or slanted baking sheets
Brigadeiro Perfection:
Smooth texture: Keep heat low and stir constantly
Right consistency: Should coat spoon but still be pipeable when cool
Flavor balance: Blood orange brightens rich chocolate without overpowering
Make-Ahead Strategy:
Macarons can be made 2 days ahead, stored unfilled
Brigadeiro can be made 3 days ahead, covered in refrigerator
Assembled macarons are actually better after 24-48 hours
Flavor Variations
Espresso Twist: Add 1 tsp instant espresso to brigadeiro
Spiced Version: Add pinch of cinnamon and cayenne to chocolate
Citrus Medley: Try Meyer lemon or grapefruit instead of blood orange
Ingredients
BLOOD ORANGE MACARONS:
100g super-fine almond flour
180g powdered sugar
75g egg whites (aged 24-48 hours)
65g granulated sugar
2 tablespoons fresh blood orange zest
3-4 drops orange gel food coloring (optional)
1 tablespoon fresh blood orange juice
¼ teaspoon vanilla extract
CHOCOLATE BRIGADERO FILLING:
3 tablespoons unsalted butter
1 can (14 oz) sweetened condensed milk
3 tablespoons Dutch processed cocoa powder
1 tablespoon fresh blood orange juice
1 teaspoon blood orange zest
¼ teaspoon fine sea salt
2 tablespoons heavy cream
½ teaspoon vanilla extract
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
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Instructions
PREP WORK:
Line two large baking sheets with parchment paper.
Draw 1½-inch circles 2 inches apart.
Preheat oven to 300°F (150°C).
MACARON BATTER:
Pulse almond flour and confectioner's sugar in food processor 10 times.
Sift mixture through fine-mesh strainer.
Stir in blood orange zest.
In clean bowl, whip egg whites to soft peaks.
Gradually add granulated sugar and whip to stiff, glossy peaks.
Beat in orange juice, vanilla, and food coloring.
Add ⅓ of almond mixture to meringue, fold gently.
Add remaining almond mixture in two additions, folding until batter flows like molten lava (35-45 folds).
PIPE AND REST: Transfer to piping bag with ½-inch tip.
Pipe 1.5-inch circles. Tap pans firmly to release bubbles. Rest 45-60 minutes until surfaces form skin.
BAKE:
Bake 15-18 minutes, rotating halfway. Cool completely.
BRIGADEIRO FILLING:
Brown butter in heavy-bottomed saucepan over medium heat until golden and nutty (3-4 minutes).
Reduce to low heat.
Whisk in condensed milk, cocoa powder, and salt until smooth.
Cook 10-15 minutes stirring constantly until mixture thickens and pulls from pan.
Remove from heat, whisk in blood orange juice, zest, cream, and vanilla. Cool in refrigerator 2-3 hours.
ASSEMBLY:
Match macarons by size.
Pipe 1-2 teaspoons filling onto flat side.
Sandwich gently.
Refrigerate 24 hours before serving.
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