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Nielsen Massey Orange Blossom Water 60ml

Nielsen Massey Orange Blossom Water 60ml

Online Stock Level: 310
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This refreshingly aromatic water, also known as the Essential Oil of Neroli, is produced by water distillation of the blossoms of the bitter orange tree (Citrus Aurantium). Familiar to Persian, Arabic, Indian and Turkish cuisine, Orange Blossom Water brings the sweet perfume of the orange grove to a variety of dishes. It is a delicious addition to various sweets including custards and puddings, cakes, cookies, candies and other confections. Its fragrant characteristics also complement chocolate, vanilla, almond, lemon and other citrus flavors.

This product is Kosher and Gluten-Free Certified as well as All-Natural, Allergen-Free and GMO-Free.

Ingredients: Propylene Glycol, Alcohol (45%), Orange Oil, Natural Flavors.

Nutrition Facts

Serv Size 1 tsp (5ml) 
Serving Per Container Varies On Product Size

Amount Per Serving
Calories 25Calories fom Fat 0
% Daily Value*
Total Fat 0g0 %
Saturated Fat 0g0 %
Trans Fat 0g
Cholesterol 0mg0 %
Sodium 0mg0 %
Total Carbohydrate 2g1 %
Dietary Fiber 0g0 %
Sugars 0g
Protein 0g0 %
Vitamin A 0%Vitamin C 0%
Calcium 0%Iron 0%

*Percent Daily Values are based on a 2,000 
calorie diet.

Neilsen Massey have created a range of delightful recipes using their range of finest quality extracts and flavours. The following recipe is from the Neilsen Massey recipe collection which can be found here:

French almond Macaroons

280 g confectioner's sugar 
280 g finely ground almonds
5 large egg whites 
Pinch of cream of tartar
65 g granulated or superfine baker's sugar

Red and yellow food coloring (any spring time color can be used) 

For the filling
260 g unsalted butter, softened 
140 g confectioner's sugar, sifted 
2 teaspoons finely grated orange zest
1 teaspoon Nielsen-Massey Orange Blossom Water 
60 g raspberries 
1 teaspoon Nielsen-Massey Rose Water

For macaroons: Using a fine sieve, sift confectioners' sugar and finely ground almonds, pushing through with a wooden spoon. 

Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tablespoon at a time, and whisk until dissolved. Stir meringue mixture into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange. 

Spoon 1 mixture into a piping bag fitted with a 1 cm plain round tip. Pipe walnut sized rounds onto parchment paper-lined baking sheets, then repeat with other mixture. Set meringues aside, uncovered, on baking sheets for 1 hour (this will help minimize cracking). 

Preheat oven to 150 degrees C and bake macaroons, 2 baking sheets at a time, swapping sheets halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on baking sheets. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill. 

For filling: Using an electric mixer, beat butter until pale and fluffy, then gradually beat in confectioners' sugar until combined. Transfer half the mixture from the bowl to another bowl and add orange zest and orange blossom water. Stir to combine. Add raspberries and rose water to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with orange filling. 

Makes 50 sandwiched macaroons 

Tip: To create a perfectly smooth top on your macaroons, dip a finger into a bowl of water and gently smooth out any peak

This Recipe Uses:

Nielsen Massey Orange Blossom Water 60ml

Nielsen Massey Orange Blossom Water 60ml
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