Almond-Macaroon Torte With Chocolate Frosting And Orange Compote
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Water2.5 cups
Slivered Almonds2 large
Coarse Kosher Salt (pinches of)6 large
Egg White1 cup
Almond (sliced, toasted)Directions:
1
For orange syrup: Combine sugar, 1 cup water, and orange peel strips in medium saucepan
2
Stir over medium heat until sugar dissolves and syrup comes to boil
3
Reduce heat to medium-low and simmer 1 minute
4
DO AHEAD: Can be made 2 days ahead
5
Cover and chill syrup with peel strips
6
Combine sugar, 1 cup water, and orange peel strips in medium saucepan
7
Stir over medium heat until sugar dissolves and syrup comes to boil
8
Reduce heat to medium-low and simmer 1 minute
9
DO AHEAD: Can be made 2 days ahead
10
Cover and chill syrup with peel strips
11
For almond macaroons: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F
12
Draw two 12 x 4-inch rectangles, spacing 2 inches apart, on each of 2 sheets of parchment paper (4 rectangles total)
13
Turn over each parchment sheet onto large rimmed baking sheet (rectangles will show through)
14
Spray parchment with nonstick spray
15
Place slivered almonds, 1 cup sugar, and coarse salt in processor
16
Scrape in seeds from vanilla bean halves
17
Blend until nuts are finely ground
18
Using electric mixer, beat egg whites in large bowl until soft peaks form
19
Add remaining 3 tablespoons sugar, 1 tablespoon at a time, and beat until stiff but not dry
20
Fold nut mixture into egg whites
21
Spread 1/4 of macaroon batter evenly within each rectangle, filling completely
22
Bake macaroon layers until golden and almost firm to touch in center, reversing sheets after 20 minutes, 35 to 40 minutes total
23
Cool on sheets
24
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F
25
Draw two 12 x 4-inch rectangles, spacing 2 inches apart, on each of 2 sheets of parchment paper (4 rectangles total)
26
Turn over each parchment sheet onto large rimmed baking sheet (rectangles will show through)
27
Spray parchment with nonstick spray
28
Place slivered almonds, 1 cup sugar, and coarse salt in processor
29
Scrape in seeds from vanilla bean halves
30
Blend until nuts are finely ground
31
Using electric mixer, beat egg whites in large bowl until soft peaks form
32
Add remaining 3 tablespoons sugar, 1 tablespoon at a time, and beat until stiff but not dry
33
Fold nut mixture into egg whites
34
Spread 1/4 of macaroon batter evenly within each rectangle, filling completely
35
Bake macaroon layers until golden and almost firm to touch in center, reversing sheets after 20 minutes, 35 to 40 minutes total
36
Cool on sheets
37
For frosting and compote: Place 10 tablespoons orange syrup in large saucepan and bring to simmer over medium-low heat (reserve remaining syrup)
38
Add chocolate to saucepan and stir until chocolate is melted and smooth
39
Remove from heat
40
Cool until frosting begins to thicken, stirring often, 20 to 30 minutes
41
Place 1 macaroon layer on long platter
42
Spread 1/2 cup frosting evenly over
43
Top with another macaroon layer
44
Spread 1/2 cup frosting evenly over
45
Repeat 1 more time
46
Top with last macaroon layer, flat side up
47
Spread remaining frosting over top and sides of torte
48
Press sliced almonds onto sides of torte
49
DO AHEAD: Can be made 1 day ahead
50
Cover with foil tent; store at room temperature
51
Cover remaining syrup; chill
52
Thinly slice whole oranges crosswise into rounds
53
Cut slices into quarters and place in remaining reserved syrup for compote
54
Slice torte; place on plates
55
Spoon orange compote alongside
56
Place 10 tablespoons orange syrup in large saucepan and bring to simmer over medium-low heat (reserve remaining syrup)
57
Add chocolate to saucepan and stir until chocolate is melted and smooth
58
Remove from heat
59
Cool until frosting begins to thicken, stirring often, 20 to 30 minutes
60
Place 1 macaroon layer on long platter
61
Spread 1/2 cup frosting evenly over
62
Top with another macaroon layer
63
Spread 1/2 cup frosting evenly over
64
Repeat 1 more time
65
Top with last macaroon layer, flat side up
66
Spread remaining frosting over top and sides of torte
67
Press sliced almonds onto sides of torte
68
DO AHEAD: Can be made 1 day ahead
69
Cover with foil tent; store at room temperature
70
Cover remaining syrup; chill
71
Thinly slice whole oranges crosswise into rounds
72
Cut slices into quarters and place in remaining reserved syrup for compote
73
Slice torte; place on plates
74
Spoon orange compote alongside