Text 26408, 100 rader
Skriven 2015-04-27 05:21:44 av Dave Drum (1:261/38.0)
Ärende: Gourmet 799
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Almond-Macaroon Torte w/Chocolate Frosting
 Categories: Desserts, Citrus, Nuts, Chocolate
      Yield: 12 servings

MMMMM------------------------ORANGE SYRUP-----------------------------
      1 c  Sugar
      1 c  Water
           Peel of 1 large orange;
           - removed in strips
           - w/vegetable peeler

MMMMM-------------------------MACAROONS------------------------------
           Nonstick spray
  2 1/2 c  Slivered almonds
      1 c  + 3 tb sugar
      2 lg Pinches coarse kosher salt
      2    Vanilla beans; split
           - lengthwise
      6 lg Egg whites

MMMMM---------------------FROSTING & COMPOTE--------------------------
     20 oz Bittersweet chocolate (do
           - not exceed 61% cacao);
           - chopped
      1 c  Sliced almonds; toasted
      2 lg Oranges; peel, white pith
           - cut off

  FOR ORANGE SYRUP: Combine sugar, 1 cup water, and orange
  peel strips in medium saucepan. Stir over medium heat until
  sugar dissolves and syrup comes to boil. Reduce heat to
  medium-low and simmer 1 minute.

  DO AHEAD: Can be made 2 days ahead. Cover and chill syrup
  with peel strips.

  FOR ALMOND MACAROONS: Position 1 rack in top third and 1
  rack in bottom third of oven and preheat to 325+.F/163+.C.

  Draw two 12" x 4" rectangles, spacing 2" apart, on each of
  2 sheets of parchment paper (4 rectangles total). Turn
  over each parchment sheet onto large rimmed baking sheet
  (rectangles will show through). Spray parchment with
  nonstick spray.

  Place slivered almonds, 1 cup sugar, and coarse salt in
  processor. Scrape in seeds from vanilla bean halves. Blend
  until nuts are finely ground. Using electric mixer, beat egg
  whites in large bowl until soft peaks form. Add remaining 3
  tablespoons sugar, 1 tablespoon at a time, and beat until
  stiff but not dry. Fold nut mixture into egg whites. Spread
  1/4 of macaroon batter evenly within each rectangle, filling
  completely.

  Bake macaroon layers until golden and almost firm to touch
  in center, reversing sheets after 20 minutes, 35 to 40
  minutes total. Cool on sheets.

  FOR FROSTING AND COMPOTE: Place 10 tablespoons orange syrup
  in large saucepan and bring to simmer over medium-low heat
  (reserve remaining syrup). Add chocolate to saucepan and
  stir until chocolate is melted and smooth. Remove from heat.
  Cool until frosting begins to thicken, stirring often, 20 to
  30 minutes.

  Place 1 macaroon layer on long platter. Spread 1/2 cup
  frosting evenly over. Top with another macaroon layer.
  Spread 1/2 cup frosting evenly over. Repeat 1 more time. Top
  with last macaroon layer, flat side up. Spread remaining
  frosting over top and sides of torte. Press sliced almonds
  onto sides of torte.

  DO AHEAD: Can be made 1 day ahead. Cover with foiltent;
  store at room temperature. Cover remaining syrup; chill.

  Thinly slice whole oranges crosswise into rounds. Cut slices
  into quarters and place in remaining reserved syrup for
  compote. Slice torte; place on plates. Spoon orange compote
  alongside.

  Bon App+¬tit  | April 2010

  by Suzanne Tracht

  Yield: Makes 12 servings

  MM Format by Dave Drum - 15 April 2010

  Uncle Dirty Dave's Archives

MMMMM

... Human beings do not eat nutrients, they eat food.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)