Subj : 5/31 Nat'l Macaroon Day 5
To   : All
From : Dave Drum
Date : Tue May 30 2023 16:10:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Macaroons w/Orange Ganache
 Categories: Cookies, Desserts, Citrus, Chocolate, Nuts
      Yield: 36 Servings
 
MMMMM--------------------------COOKIES-------------------------------
      2 c  Powdered sugar; divided
  1 1/4 c  Slivered almonds
      3 tb Natural unsweetened cocoa
           - powder
    1/3 c  + 3 tb egg whites; room temp
           - whisked to loosen
    1/4 c  Sugar

MMMMM--------------------------GANACHE-------------------------------
  3 1/2 oz Bittersweet chocolate (do
           - not exceed 61% cacao);fine
           - chopped
      2 tb Cold unsalted butter; in
           - 1/2" cubes
    1/2 c  Heavy cream
      1 tb Fine grated orange zest
    1/2 ts Ground cloves
    1/8 ts Ground allspice
    1/8 ts Kosher salt
           Gold dust (opt)
 
  INGREDIENT INFO: Gold dust is available at specialty foods
  stores and lusterdust.com.
  
  Egg whites vary in size, and the quantity of whites used
  in a meringue affects its texture. When making these
  cookies, it's best to use a liquid measuring cup to
  measure the whites. You'll want to chill the cookies
  overnight to get the perfect balance of crisp and chewy.
  
  FOR COOKIES: Arrange racks in lower and upper thirds of
  oven; preheat to 325øF/163øC. Line 3 rimless baking sheets
  with parchment paper. Pulse 1 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 tablespoon 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 tablespoonfuls. Increase speed to medium-high;
  beat until firm peaks form.
  
  Stir in remaining 3 tablespoons 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.
  
  FOR 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.
  
  Spoon ganache 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 about
  1 teaspoon ganache onto flat side of 1 cookie, leaving
  1/4"-1/8" plain border. Top with a second cookie, flat
  side down. Repeat with the remaining cookies and ganache.
  Brush tops with gold dust, if desired. Layer in an
  airtight container between sheets of parchment paper and
  refrigerate overnight.
  
  DO AHEAD: Can be made 2 days ahead. Keep chilled. Let
  return to room temperature before serving.
  
  by Gina Marie Miraglia Eriquez
  
  Bon Appétit | December 2011
  
  Yield: Makes about 36
  
  MM Format by Dave Drum - 11 December 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Don't go through life; grow through life." -- Eric Butterworth
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