These chewy Chocolate Orange Macarons were inspired by candied orange rinds dipped in chocolate. Stiffly whipped egg whites, powdered sugar, almonds, and cocoa form perfect circles of chewy chocolate cookies that are naturally gluten-free. Then, sandwich two of these macarons with a chocolate-orange ganache that literally melts in your mouth. It is impossible to eat just one of these.
While originally referred to as a petit four, Sarah Bernhardts can be a cookie or a dessert depending upon the size. I have seen the various things used as fillings from buttercream to ganache. I have used the truffle filling I made at the bakery. Every fall, we would make these melt in your mouth Chocolate Chocolate Truffles with their rich, velvety filling, only to take them off as the weather warmed. Continue reading
Last week I posted a recipe using almond paste. One of my regular readers asked me if I had a recipe to make almond paste since it is so expensive. At the time I remembered seeing such recipes so I hopped on the internet and found quite a few.
Most of them featured blanched almonds, powdered sugar and egg whites as the binder.
Armed with a pound of almonds, plenty of powdered sugar and egg whites, off I went.
The first hint of a problem was getting the almonds fine enough. Processor blades dull after a while and I don’t know if they can be sharpened. I generally just replace mine. However, since my processor is on it’s last leg, I haven’t and the blade is not as sharp as i would like it. So I restorted to placing them in a blender with the powdered sugar and it did a great job after a lot of scraping and blending. After the nuts were finely ground, I transferred the mixture to the processor and added the egg white. It balled up into a gorgeous mass and when shaped into a log it looked spectacular.
I went to bed that night happy with my conquest. Almond Paste – DONE!!! When I woke up the next morning I had a nagging feeling of needing to test my perfect product. Continue reading