For the macaron cookie:

1. Place 100g of egg whites over a double boiler on medium low heat. Add in 3 Tbsp. of the 100g of white sugar. Whisk for about 1 minute, until the sugar is dissolved, then remove from heat.

2. In a very large bowl, beat the egg white mixture while slowly adding in the rest of the 100g of white sugar.

3. Beat that until stiff and glossy peaks, for about 5 minutes. Now, add in 1 tsp. orange extract and the food gel. Set aside.

4. Now in a medium-sized bowl, sift together 100g of almond flour, along with 100g of powdered sugar, and a pinch of salt. Sift the ingredients once more. Now one last time, sift the dry ingredients again into the meringue mixture.

5. Fold in the dry ingredients, until combined. You know it’s done when it can form a figure 8 with the spatula.

6. Transfer to a piping bag, and pipe onto a baking sheet lined with parchment paper. Bang it on the pan a few times, and let it sit out at room temperature for 1 hour. Don’t skip this step!

7. Once air dried, bake in a preheated oven, at 300 degrees for 13 minutes, and rotate the pan halfway through baking. Remove from oven, and let cool on the pan for 15 minutes. Then transfer to a cooling rack, and let cool completely.

For the Orange French Buttercream:

8. Make the buttercream by beating 5 egg yolks in a medium-sized bowl. Beat the egg yolks until light in color.

9. Now heat 1/2 cup white sugar and 3 Tbsp. water in a small saucepan. Once it starts to simmer, remove from heat, and SLOWLY pour it into the egg yolk mixture.

10. Now take 1/2 cup butter, softened and cubed. Add in a cube of butter to the egg yolk mixture and beat with each addition. At this point, add in a pinch of salt, and an optional food gel coloring.

11. Take a cooled macaron shell, and pipe the frosting onto the cookie. Place another shell on top and you are ready to enjoy!