Orange macaron with sea buckthorn sorbet, variation of chocolate and marinated blood orange

Who doesn’t like macarons? Here we’ll treat you to a really delicious version. In our version we take the wonderful southern european oranges and pair them with two versions of chocolate. We also make a tasty caramel sauce infused with orange to tie the whole dish together. The sorbet can of course be made in advance! Serves 10.


Step 1 – Almond batter

  • 125 g Icing sugar
  • 125 g Almond flour
  • 42 g Water
  • 4 g Albumin, Sosa
  • 1 Orange

Step 2 – Syrup

  • 140 g Caster Sugar
  • 55 g Water

Step 3 – Merengue

  • 4 g Albumin
  • 44 g Water

Zest the orange, keep the fruit for orange juice Mix the icing sugar and almond flour in a mixing bowl.
Mix water, albumin and orange zest. Mix both parts into a smooth batter.

2. Mix sugar and water in a pan and bring to the boil. Cook until the mixture reaches 118ºC

3. Whisk 4 g albumin and 44 g water to a merengue. Pour the syrup into the merengue in a thin stream whilst whisking.
Whisk on medium speed to a stable italian merengue. Mix the italian merengue in batches with
the almond batter to a smooth macaron batter. Pour the batter into piping bags and pipe out little macarons onto oven trays lined with silicone mats.
Let the macarons rest at room temperature for 20 mins. Bake in the oven for 8-10 minutes at 155ºC
Rest until it’s time to serve.

Chocolate ganache

  • 175 g Manjari chocolate (Valrhona)
  • 50 g Liquid honey
  • 300 g Double cream
  • 30 g Butter
  • 1 Orange (zest/peel)
  • 1 pinch of Salt

Bring the cream and honey to the boil. Melt the chocolate over a water bath. Add the boiled cream to the chocolate in four batches
while stirring with a spatula. It is important to keep the temperature of the mixture between 35ºC – 40ºC.
When all the cream is blended in, mix with a hand blender to eliminate any air bubbles, then mix in the butter (at 28ºC)
Leave the ganache to rest in the fridge for about 1 hour.

Chocolate nougatine

  • 30 g Butter
  • 15 g Glucose syrup
  • 55 g Sugar
  • 4 g Cocoa powder
  • 1 g Pectin
  • 30 g Water
  • 40 g Chocolate
  • 20 g Pistachios
  • Sea salt
  • Cocoa nibs

Cook the butter and glucose syrup. Mix in the dry ingredients. Stir in the water and chocolate and let the mixture cook for a few minutes.
Spread the batter thinly on a silicone mat and bake in the oven at 175°C for 9 minutes.
Chop the pistachios. Sprinkle the sea salt, cocoa nibs and chopped pistachios on top of the flake before it cools

Sea buckthorn and orange sorbet

  • 250 g Sea buckthorn purée
  • 300 g Orange juice
  • 100 g Sugar
  • 100 g Water
  • 4.4 g Agar Agar

Bring the ingredients to the boil and simmer until the sugar has dissolved. Strain. Pour into ice cream containers and freeze in blast chiller (at home, simply pour the mixture in an appropriate container and freeze). Then run in an ice cream maker.

Blood orange fillet

  • 2 Blood oranges

Cut off the peel of the orange and then fillet out fine wedges.

Orange caramel

  • 100 ml Brown sugar
  • 100 ml Vermouth Lacuesta Rsv
  • 150 g Orange juice
  • 1 Lemon Thyme

Caramelise the brown sugar, add the vermouth, orange juice and lemon thyme. Reduce to a syrup.


  • 1/2 punnet of Honny cress
    Freeze-dried Orange and Gold Powder