It's a macaron . . . but longer. These shells work brilliantly as the basis of a more substantial cake or dessert, and lend themselves to a generous filling of berries, chocolate ganaches or even ice cream.
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Make the macaron shells, adding a small amount of orange colouring. The amount required will depend on the colouring used and the effect you wish to achieve. Macalongs may be piped using a template of 2.5 x 10 cm (1 x 4 in) oblongs, each 2.5 cm (1 in) apart from its neighbour to allow for spreading. Fit a piping bag with a 1 cm (1⁄2 in) plain round nozzle and pipe smooth lines of batter to fill the template. Using a small seive, dust with the cocoa powder. Bake the shells as described in the main recipe.
Heat the cream and orange zest in a small saucepan until almost boiling. Pour the cream over the milk chocolate and stir until all the chocolate has melted. Stick blend the mix if any lumps of chocolate remain. Allow the ganache to cool a little then mix in the softened butter. Allow to cool until stiff enough to pipe.
Fit a piping bag with a 1 cm (1⁄2 in) fluted nozzle and use to generously fill the macalongs with the chocolate ganache. Starting at one end of a shell, pipe in a spiral motion along the length of the shell. Macalongs look their best if the top shell is angled slightly, revealing more of the filling. Store in the refrigerator but serve at room temperature.