Ingredients: |
Ingredients: COOKIES:
2 cups powdered sugar, divided
1 1/4 cups slivered almonds
3 Tbsp. natural unsweetened cocoa powder
1/3 plus 3 Tbsp. egg whites (from about 3 large eggs), room temperature, whisked to loosen
1/4 cup sugar
GANACHE:
3 1/2 ox bittersweet chocolate (do not exceed 61% cacao), finely chopped
2 Tbsp (1/4 stick) cold unsalted butter, cut into 1/2' cubes
1/2 cup heavy cream
1 Tbsp. finely grated orange zest
1/2 tsp ground cloves
1/8 tsp ground allspice
1/8 tsp kosher salt
gold dust (optional)- specialty food stores
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Directions: |
Directions:-Place racks in lower and upper thirds of oven; preheat to 325 degrees. Line 3 rimless baking sheets with parchment paper (SilPat works great too).
-Pulse 1 cup powdered sugar and almonds in food processor until nuts are very finely ground (but not to a paste) 60-90 seconds. Add cocoa powder and remaining 1 cup powdered sugar; process to blend well. Sift mixture through a medium-mesh strainer into a large bowl; discard the larger almond pieces remaining in strainer (if more than 1 Tbsp. remains, pulse nuts again in processor and re-sift).
-using electric mixer, beat 1/3 cup egg whites in a medium bowl on medium speed until white and frothy, about 1 minute. With mixer on medium-low speed, gradually add sugar by tablespoonfuls. Increase speed to medium-high; beat until firm peaks form.
-stir in remaining 3 Tbsp egg whites. Fold meringue into dry ingredients in 2 additions, mixing well between additions.
-Spoon meringue into pastry bag fitted with 1/4" tip (or plastic freezer bag). Twist top of bag and pipe quarter-size rounds onto 2 of the 3 prepared baking sheets, spacing 1" apart. Let stand until tops appear dry, about 10 minutes.
-Bake cookies, rotating sheets halfway through baking, until puffed and dry, about 16 minutes. Slide cookies on parchment onto a wire rack. Let cool completely. Repeat with remaining batter.
GANACHE:
- Place chocolate and butter in a medium bowl. Bring cream just to a boil in a small saucepan over medium-high. Remove from heat
-stir in orange zest, cloves, allspice and salt
-pour hot mixture over chocolate and butter; whisk until smooth.
-refrigerate until firm, about 20 minutes
-spoon ganache into pastry bag with 1/4" tip (or freezer bag)
-pipe 1 tsp ganache onto flat side of 1 cookie, leaving 1/4" to 1/8" plain border. Top with second cookie, flat side down. Repeat with remaining cookies and ganache.
-brush tops with gold dust if desired.
-layer in an airtight container between sheets of parchment paper and refrigerate overnight
-can be made 2 days ahead. Keep chilled. Let return to room temp before serving. |
This recipe for Chocolate Macaroons with Orange Ganache is from