♦ MAKES 20 Cookies

• 125 g almond flour
• 125 g confectioner’s sugar
• 100 g egg whites (3 or 4 large eggs)
• 80 g granulated sugar
• ¼ tsp cream of tartar
• 1 tbsp Sun Orchard Orange Juice

Filling:
4 oz cream cheese (softened), 2 cups confectioner’s sugar, 1 tbsp Sun Orchard Orange Juice, 2 tbsp Heavy Whipping Cream

In a bowl, sift together almond flour and confectioner’s sugar until combined and no clumps remain. In another bowl, beat egg whites and cream of tartar on high until soft peaks form (about 2 minutes). Add 1/3 portion of granulated sugar; beat for 5 seconds; repeat until sugar incorporated. Beat on medium-high until stiff glossy peaks form. Slowly and gently fold in dry ingredients and orange juice into egg whites; continue folding to gently deflate the batter until thick ribbons form. Ribbon of mixture should take 10 seconds to “melt” back into batter: continue folding until 10 second “melt” achieved. Put into piping bag with large tip and pipe 1” circles. Let sit for 1 hour until skin forms on top of cookies. Bake at 325°F for 12 minutes, or until lightly golden brown. While cookies cool, whip together filling until light and fluffy. Pipe onto one side of cookie, then top with another. Add orange zest for garnish.

Get creative with filling! Orange, grapefruit, or lemon curd make great fillings for macarons!