Moroccan Allspice & Orange Blossom Macarons with Tempered Chocolate Shells

What Makes This Special

These Moroccan-inspired macarons bring together the warmth of allspice and cinnamon, the brightness of orange blossom, and the festive elegance of tempered dark chocolate. With a smooth white chocolate-orange blossom ganache filling, each bite is a celebration of comforting winter flavors and dazzling holiday color. The technique-driven process builds your skill with both Italian meringue and chocolate tempering—perfect for bakers eager to master beautiful, delicious macarons.

Ingredients

Macarons are famously finicky, but each ingredient has a purpose. Allspice and orange blossom add seasonal depth, while white chocolate and honey round out the Moroccan-inspired filling. Tempered dark chocolate gives the shells a crisp, glossy finish.

For the Macaron Shells

• 100 g ground almonds: Choose finely ground, blanched almonds for a smooth shell.
• 100 g icing sugar: Sweetens and lightens the texture.
• 45 g egg whites: Mixed into the almond mixture (called the ’tant pour tant’).
• 100 g granulated sugar: For the Italian meringue.
• 25 ml water: Dissolves the sugar into syrup for the meringue.
• 45 g egg whites: Whipped with the hot syrup (must be aged for best results).
• 1/2 tsp allspice, 1/4 tsp cinnamon: Moroccan spice warmth.
• 2 drops orange food coloring (optional): For a festive, inviting color.

For the Orange Blossom Ganache

• 50 g unsalted butter: For smoothness and richness.
• 75 g white chocolate: Sweet base for the floral flavor.
• 1 tbsp orange blossom water: Moroccan aromatic note.
• 1/2 tsp honey: Subtle floral sweetness.
• Pinch of salt: Balances flavors.

For the Tempered Chocolate Decoration

• 100 g dark chocolate (64%+): For dipping/shelling; tempering gives a shiny, crisp finish.

Instructions

Step 1: Prepare and Sift the Dry Ingredients

Sift the ground almonds, icing sugar, allspice, and cinnamon together into a large bowl. Discard any coarse bits. This ensures a smooth, lump-free shell with even spice distribution.

Step 2: Make the Tant Pour Tant

Add 45 g egg whites to the sifted almond mixture and mix with a spatula until a thick paste forms. If using, add orange food coloring now for even color. Cover with plastic wrap to prevent drying.

Step 3: Cook Sugar Syrup (Italian Meringue Base)

In a small saucepan, combine the granulated sugar and water. Place over medium heat without stirring. When the syrup reaches 110°C, start whipping the remaining 45 g egg whites in a clean bowl at medium speed.

Step 4: Whip the Italian Meringue

Once the syrup reaches 118°C, carefully pour it in a thin stream down the side of the bowl into the whipping egg whites. Increase mixer speed to high and whip until stiff, glossy peaks form and the bowl is just barely warm—about 8–10 minutes.

Step 5: Macaronage (Folding)

Gently fold one-third of the meringue into the almond paste to loosen it. Then fold in the remaining meringue in two additions. Use a spatula to scoop and press the batter against the side of the bowl, aiming for a lava-like consistency: thick but able to slowly flow off the spatula in a ribbon. Do not overmix.

Step 6: Pipe and Rest

Transfer the batter to a piping bag fitted with a 6-8 mm round tip. Pipe 3.5 cm rounds onto silicone mats or parchment-lined trays, spacing them 3 cm apart. Tap the trays sharply on your counter to release air bubbles. Let them rest for 30–45 minutes at room temperature, until a matte skin forms on top. This prevents cracks during baking.

Step 7: Bake

Preheat oven to 145°C (fan/convection) or 155°C (static). Bake one tray at a time for 13–15 minutes. Shells should have risen feet and not wobble when touched. Cool completely before handling.

Step 8: Make Orange Blossom Ganache

Melt white chocolate in a small bowl over barely simmering water or in 10-second microwave bursts. Stir in the butter, orange blossom water, honey, and salt until smooth. Let cool to a pipeable consistency. (Refrigerate briefly if needed, but stir often so it doesn’t harden unevenly.)

Step 9: Temper the Dark Chocolate

Chop dark chocolate and melt 2/3 (about 66 g) over a double boiler or in short microwave bursts to 45–48°C. Remove from heat, add remaining 1/3 of chocolate, and stir continuously until smooth and cooled to 31–32°C. This ensures a glossy, snappy finish.

Step 10: Dip Macaron Shells

Dip half of each cooled macaron shell into the tempered dark chocolate. Place on a parchment-lined tray to set. If desired, sprinkle with a pinch of edible gold dust or chopped pistachios for a festive touch.

Step 11: Assemble

Pipe a teaspoon of orange blossom ganache onto the flat side of half the shells. Sandwich with chocolate-dipped tops. Refrigerate assembled macarons in an airtight container for at least 24 hours to mature the flavor and texture.

Pro Tips

• Use aged egg whites: Separate eggs and let whites sit covered in the fridge for 2–3 days. This reduces moisture and improves meringue stability.
• Sift almond flour thoroughly: Any lumps or coarse bits can create bumpy shells and uneven feet.
• Perfect your macaronage: Undermixed batter = lumpy shells, overmixed = flat, spread-out macarons. Aim for a slow-flowing ribbon.

Troubleshooting

Shells cracked in the oven? Likely under-rested or oven was too hot. Make sure your shells form a dry skin and double-check oven temp.

Hollow shells or no feet? Batter may be overmixed, or oven isn’t hot enough. Use an oven thermometer and practice the folding technique.

Variations

• Rose & Pistachio: Replace orange blossom water with rosewater, and sprinkle chopped pistachios on the chocolate before it sets.
• Saffron & Honey: Infuse the white chocolate ganache with a pinch of saffron threads and a little extra honey.
• Allspice Mocha: Add 1 tsp finely ground espresso to the almond mixture for a Moroccan-coffee twist.

Storage

Store assembled macarons in an airtight container in the fridge for up to 5 days. For best flavor and texture, let them sit at room temperature for 30 minutes before serving. Macaron shells (unfilled) freeze beautifully for up to 1 month; thaw before filling.