Chocolate Macarons With Orange Ganache Recipes

CHOCOLATE MACARONS WITH ORANGE GANACHE

Chocolate Macarons with Orange Ganache image

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.

Provided by Gina Marie Miraglia Eriquez

Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Low Cal Low Sodium Orange Shower Edible Gift Christmas Eve Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Makes about 36

Number Of Ingredients 16

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 teaspoon kosher salt
Gold dust (optional)
Ingredient info: Gold dust is available at specialty foods stores and lusterdust.com.

Steps:

For cookies:
Arrange racks in lower and upper thirds of oven; preheat to 325°F. 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.

ORANGE-CHOCOLATE GANACHE

Orange-Chocolate Ganache image

useful as a filling, a frosting, or a glaze. once refrigerated its the consistancy of peanut butter, it can be whipped also. it should be noted that adjusting the amount of chocolate to cream will produce a firmer, or softer ganache. if you dont like orange, leave it out or experiment with other flavours.

Provided by Twotails

Categories Sauces

Time 20m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 4

Ingredients

12 ounces semi-sweet chocolate (or 12oz bitter sweet chocolate)
1 1/3 cups heavy cream (roughly 10.6oz)
1 tablespoon orange zest (finely ground, about one whole orange)
1 tablespoon butter

Steps:

Zest orange with a microplane, add to heavy cream and place it into the sauce pan.
Heat the cream in a sauce pan over medium heat stirring constantly untill it comes to a boil. take off heat.
add hot cream to chocolate in a medium bowl, stirring untill all chocolate has melted, add butter at once, and stir untill melted.
chill untill thickened to spread on cakes, brownies, or cupcakes. pour over cakes or dip cupcakes while still liquid. chill untill firm.

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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.

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