I had an abundance of oranges from my produce box that I wanted to use up before heading out for a month of travel coming up, so I decided to make marmalade, and what better use for a tiny batch of marmalade than as filling for another batch of macarons?
I was also excited to try making macarons in my kitchen this time, without my friend's helpful guidance, to see if I had learned anything from our previous collaboration.
I don't have a whole lot of photos from the marmalade process, because my focus on this journey is on the patisserie, but the basic gist is that I riffed on this recipe from David Lebovitz using five oranges and a lemon. Because I was going to be using the filling in macarons, I used a zester instead of cutting up the peel, so the resulting bits of marmalade would be smaller.
