Skip to Content

James Potter's macarons with orange curd filling

Find RSPCA Assured Eggs at your Favourite Supermarket

RSPCA Assured Hen Welfare

You can find out more about the higher welfare standards of hens on RSPCA Assured farms.


For the macarons

  • 175g Fairtrade icing sugar
  • 125g ground almonds
  • 3 free range egg whites from RSPCA Assured labelled eggs, room temperature
  • Pinch of salt
  • 75g Fairtrade caster sugar
  • Orange colouring

For the orange curd 

  • 3 egg yolks from RSPCA Assured labelled eggs
  • Juice and zest of 2 large Fairtrade oranges
  • 80g Fairtrade sugar
  • 50g butter, cubed

For the macarons 

  • Preheat the oven to 160°C/fan 140°C/gas 3. Line 2 baking sheets with baking paper.
  • Place the icing sugar and ground almonds in a processor. Whizz to a very fine mixture. Sift into a bowl, discarding any hard lumps.
  • Place the egg whites in a clean, grease free bowl. Add a pinch of salt. Whisk to soft peaks, then gradually whisk in the caster sugar until thick and glossy. Add a few drops of orange colouring.
  • Fold half the almond and icing sugar mixture into the meringue. Mix well. Add the remaining half and fold the mixture, using a metal spoon or spatula, until it is a shiny, thick, ribbon-like consistency. Spoon into a piping bag with a 1cm plain nozzle.
  • Pipe equal rounds of the macaron mixture, about 3cm across, onto the baking sheets. Tap the baking sheet gently 6 times on the work surface.
  • Stand for at least 15 minutes, to form a slight skin. Bake for 15 minutes. Remove from the oven. Leave to cool on the tray before transferring them carefully on to a cooling rack.

For the orange curd

  • Place the egg yolk, sugar, zest and orange juice in a bowl over a saucepan, and cook on a medium heat until the sugar has dissolved.
  • Using a wooden spoon, stir and cook the curd until it thickens and coats the back of the spoon. Run your finger down the spoon - you should be able to draw a line through it.
  • Take the curd off the heat and stir in the butter, one or two pieces at a time.
  • Transfer to a bowl and cover with a sheet of plastic wrap, touching the curd. This ensures you don’t get a film on top. Refrigerate for an hour to firm.
  • When ready to serve – pipe or spread a little curd onto half the macarons and top with the other halves. Serve immediately. Store any leftover curd in the fridge and use on toast or as cake filling.

Recipe:  James Potter, RSPCA Assured scheme member, Yorkshire Free Range Eggs



Back to top