Chocolate Macaroons with Orange Ganache

 

 

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.