Chocolate Macaroons with Orange Ganache

This was not my first time making French macaroons.  It was, however, my first successful time.  The key? Sifting the nut/powdered sugar mixture well and not using a huge tip to pipe the macaroons. 

I made a few changes to this recipe.  You'll notice the people who comment on Epicurious are an angry bunch of folks.  I do not feel I'm too good for this recipe and was overall very happy with it.  I whipped all of the egg whites rather than stirring in unwhipped whites at the end and I halved the amount of cloves in the ganache as recommended in the reviews. 

Cookies:

• 2 cups powdered sugar, divided
• 1 1/4 cups slivered almonds
• 3 tablespoons natural unsweetened cocoa powder
• 3 egg whites, room temperature
• 1/4 cup sugar

Ganache:

• 3 1/2 ounces bittersweet chocolate, 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
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon kosher salt

 

Preparation

For cookies:

Arrange racks in lower and upper thirds of oven; preheat to 325°F. Line 3 baking sheets with parchment paper or Silpat. Pulse 1 cup powdered sugar and almonds in a food processor until nuts are very finely ground (but not to a paste.) 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 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. 

Fold dry ingredients into meringue in 2 additions, mixing well between additions. 

Spoon meringue into a pastry bag fitted with a 1/4" tip 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. 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. 

Store in the refrigerator and bring to room temperature before serving.