Blood Orange And Rosemary Macarons

Macaron Shells: Ingredients: 7 ounces confectioners sugar, divided 4 ounces almond flour 4 large(4 ounces) egg whites, room temperature Pinch of cream of tartar 3 1/2 ounces granulated sugar Wilton orange-pink food coloring 1 teaspoon dried rosemary 1 tablespoon blood orange zest 1 teaspoon vanilla extract Method: Preheat oven to 375 degrees, if using double-baking sheet cooking method, or pre-heat oven to 325 degrees if using single baking sheet cooking method. Line baking sheets with silicone mats and top with the parchment paper templates. In a bowl of a food processor fitted with a metal blade, pulse one-third of the confectioner's sugar with the almond flour, and dried rosemary until a fine powder is formed. Transfer mixture to a mixing bowl and mix in the remaining confectioners sugar. Using a drum sieve, sift mixture four times onto a sheet of parchment paper. Set aside. To make the meringue: In a bowl of a stand mixer fitted with a whisk attachment, whip whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. once all the sugar is incorporated and the mixture is thick, scrap down the sides of the bowl, add food coloring, extract, blood orange zest and increase the speed to high, whipping until stiff, firm, glossy peaks form. To complete the macaronnage step: Sift the almond flour mixture, one-third at a time, over the egg white mixture, and fold using a large spatula until the mixture is smooth and shiny. once all the almond flour mixture is incorporated check for the correct consistency, the batter should be firm, have a glossy shine and drip slowly from the spatula. Transfer the battery to a pastry bag filled with a 1/2 inch plain round tip(#12), and pipe 1 1/3 inch rounds on parchment-lined baking sheets. Gentle tap the bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30 minutes atleast. Check for a slight crust to form on the macaron. The macarons should not stick to your finger when lightly touched. If using the double baking sheet cooking method, place an empty baking sheet underneath the baking sheet with the piped macarons. Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 to 15 minutes. Allow macarons to cool on the baking sheets for 2-3 minutes and transfer to a wire rack to cool completely before filling. Ingredients for the Raspberry-Chocolate filling: 4 ounces unsalted butter, room temp pinch of kosher salt 3-4 tbsp Blood Orange and Rosemary Marmalade 1 1/2 cups confectioners sugar 1/2 teaspoon pure vanilla extract Method: In a stand mixer, fitted with a whisk attachment, add the butter and salt and whip until light and creamy about 2 minutes. Add the sugar, and vanilla to a whipped butter and mix until the ingredients are well combined and the mixture is smooth about 3 minutes. Using a silicone spatula, fold the marmalade into the buttercream until combined. Use a pastry bag to pipe the macaron shells, one at a time, and top with another macaron shell gently.