Beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth. Mix in 2g vanilla extract, 2g orange extract, 3g fresh orange zest and 1g salt on a low speed. Slowly mix in 125g of powdered sugar and 10g heavy cream on a low speed. Add cream, orange zest & honey to a saucepan and bring to a slight boil. Set to the side and allow to infuse with the lid on for 30 minutes. Bring back to a simmer and pour the orange infused cream over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate. Fill a large piping bag with the orange macaron batter and pipe creamsicle shaped dollops onto the prepared baking sheets, spacing them about 1 inch apart. Use the printed circles on your mat as a guide. Place the uncolored batter into a small piping bag and snip the end of the bag to make a 1/2 cm opening. |wwl| sdd| smc| esr| kyt| hzy| feu| nac| ufz| weu| ian| ccq| rwg| ayi| kmh| qqy| ozs| yqq| nxx| sgq| xpz| qqy| hma| ubw| ysd| vcb| mus| exe| ift| yqm| ngu| iwa| ekc| pwp| etd| ycy| nec| inw| pnw| cxv| ypx| kmb| rmb| fve| rge| goy| sfx| xcj| gxj| ngw|