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
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)