Creating Mandarin Orange Macarons may seem challenging, but by following these steps, you’ll achieve fantastic results:

1. Prepare Baking Sheets: Line two baking sheets with parchment paper. You can also draw circles on the parchment as guides for uniform macarons.

2. Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar. Set aside.

3. Make the Meringue: In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to whisk until stiff peaks form.

4. Add Flavoring: Add the vanilla extract, orange zest, and food coloring (if using) to the meringue. Fold gently to combine.

5. Incorporate Dry Ingredients: Gradually add the almond flour and powdered sugar mixture to the meringue. Gently fold until fully combined, ensuring not to overmix.

6. Pipe Macaron Shells: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each one. Tap the sheets on the counter to remove air bubbles.

7. Rest the Macarons: Allow the piped macarons to sit at room temperature for about 30-60 minutes or until a skin forms on top. They should not stick to your fingers when touched.

8. Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes until they are firm but not browned. Let cool completely on the baking sheet.

9. Make the Filling: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the mandarin juice and zest. Mix until smooth and fluffy.

10. Assemble the Macarons: Pair up the cooled shell halves and pipe a small amount of mandarin filling onto one side. Top with another shell, pressing gently to create a sandwich.

11. Cure the Macarons: For the best flavor and texture, refrigerate the assembled macarons in an airtight container for at least 24 hours before serving.