Today is
Saturday. Since I get off work early today, I decided to make a special
chocolate dessert at home. My friend, Fanny, recommended me this recipe for
Chocolate Macaroons with Orange Granche. Although it is my first time to make
macaroons, I am glad that the result is not bad. It is delicious and easy to
make. I want to share this recipe with all of you and I hope you would like it.
Ingredients:
Cookies
- 2
cups powdered sugar, divided
- 1
1/4 cups slivered almonds
- 3
tablespoons natural unsweetened cocoa powder
- 1/3
cup plus 3 tablespoons egg whites (from about 3 large eggs), room
temperature, whisked to loosen
- 1/4
cup sugar
Ganache
- 3
1/2 ounces bittersweet chocolate (do not exceed 61% cacao), finely chopped
- 2
tablespoons (1/4 stick) cold unsalted butter, cut into 1/2" cubes
- 1/2
cup heavy cream
- 1
tablespoon finely grated orange zest
- 1/2
teaspoon ground cloves
- 1/8
teaspoon ground allspice
- 1/8
teaspoonsalt
Preparation:
Cookies
- Arrange
racks in lower and upper thirds of oven; preheat to 325°. Line 3 rimless
baking sheets with parchment paper. Pulse1 cup powdered sugar and almonds
in a 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 larger almond pieces remaining in strainer (if
more than 1 Tbsp. remains, pulse nuts again in processor and re-sift).
- Using
an 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 teasponfuls. 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 a pastry bag fitted with a 1/4" tip. (Alternatively,
spoon into a plastic freezer bag, then cut 1/4" off a corner of 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 on third baking sheet.
Ganache
- Place
chocolate and butter in a medium bowl. Bring cream just to a boil in a
small saucepan over medium-high heat. Remove from heat; stir in orange
zest, cloves, allspice, and salt. Pour hot cream mixture over chocolate
and butter; whisk until smooth. Refrigerate until firm, about 20 minutes.
