To color the macarons, add a few drops of orange coloring and a few drops of brown coloring in Step 4 of the master recipe to obtain a burnt orange hue.
For the filling: Combine all of the ingredients in a small sauce pot and cook over medium-low heat, stirring occasionally. Reduce the mix by 30 percent through evaporation. The base should weigh about 550g/1lb3.4oz.
Cool in an ice water bath before piping into the macarons.
Have half of the macarons flipped over (flat side up) and ready to be filled. Pipe the filling onto the macaron bases. Place the top macaron over the filling and gently push down. Reserve refrigerated.