Carefully separate the egg whites from the yolks and allow the egg whites to come to room temperature for optimal volume and meringue stability.

Using a kitchen scale, measure the almond flour and confectioners’ sugar. Double-sift them together into a large mixing bowl to ensure smooth, lump-free batter.

Wipe the mixing bowl and whisk attachment with a paper towel lightly moistened with white vinegar to remove any residual oils that could weaken the egg whites.

Print and place a macaron template on a light-colored sheet pan, cover it with parchment paper to guide consistent piping size.

Fit a piping bag with a ½ inch round tip. Push part of the bag’s side into the tip to prevent leaks, place the bag into a tall glass, and fold the top over the glass rim to hold it open for easy pouring.

Add room temperature egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Whip on medium-low for about 3 minutes until foamy. Gradually add granulated sugar in thirds, mixing roughly 45 seconds after each addition. Increase speed to medium-high and whip until stiff peaks form, about 10–11 minutes.

Add orange gel food coloring at soft peak stage for even color. Check stiffness by lifting the whisk; peaks should stand straight with no curling and the mixture should be glossy. Avoid overbeating.

Pour the sifted almond flour and confectioners’ sugar mixture into the meringue. Gently fold together with a silicone spatula until fully combined and no dry bits remain on the bottom of the bowl.

Continue folding and spreading the batter along the bowl’s sides to produce a smooth, shiny, and flowing consistency. Batter should fall from the spatula like lava, and ribbons formed should disappear back in about 10–15 seconds. Be careful not to overmix, as this will affect the macarons’ texture.

Transfer batter to the prepared piping bag and pipe rounds onto parchment over the template. Tap the pan firmly against the counter to release air bubbles.

Let piped shells rest at room temperature until a skin forms on the surface, about 30-60 minutes, to ensure a smooth shell and prominent feet when baked.

Preheat oven to 300°F (150°C). Bake for 15-18 minutes, rotating the tray halfway through for even baking. Macarons should be firm to the touch and easily peel away from parchment.

Melt white chocolate morsels gently over a double boiler or in short bursts in the microwave. Stir in softened butter, champagne, orange peel, and sea salt until well combined and smooth. Chill slightly if too loose for piping.

Pair shells of similar size. Pipe or spread a dollop of champagne-orange white chocolate filling onto one shell, then sandwich gently with the matching shell.

Refrigerate filled macarons in an airtight container for at least 24 hours to mature flavor and soften textures. Bring to room temperature before serving for best taste.