Tequila Sunrise Macarons

Ingredients

Almond flour

1 cup

Powdered sugar

1 1/2 cups, divided

Egg whites

3 large

Granulated sugar

1/4 cup

Orange food coloring

1-2 drops

Unsalted butter

1/2 cup, softened

Orange zest

1 tablespoon

Tequila

2 tablespoons

Grenadine

2 tablespoons

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and 1 cup of powdered sugar, processing until fine. Sift the mixture to remove any clumps.
3. In a large mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, continuing to beat on high until stiff peaks form.
4. Gently fold the almond flour mixture into the egg whites in three additions, being careful not to deflate the batter. Add the orange food coloring and mix until the batter is a uniform color.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each.
6. Tap the baking sheets firmly on the counter to release any air bubbles and let the macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface.
7. Bake for 15 minutes, or until the macarons are set and can be easily lifted off the parchment paper. Allow them to cool completely on the baking sheets.
8. While the macarons cool, prepare the filling. In a mixing bowl, beat the softened butter until creamy. Gradually add the remaining 1/2 cup of powdered sugar and beat until fluffy. Stir in the orange zest.
9. In a small bowl, combine the tequila and grenadine. Brush this mixture onto the cooled macarons to impart flavor and a beautiful glaze.
10. Spread a generous amount of the orange buttercream onto half of the macarons and top with the remaining macarons to form sandwiches.