Cookie Recipes - Orange Macaroon Drizzlers Recipe

  
 

Meringue Recipes - Orange Macaroon Drizzlers Recipe

Ingredients

  • 1 1/4 cups/180 g blanched almonds

  • 3 large egg whites

  • 3/4 cup/150 g superfine/caster sugar

  • 1 tbsp vanilla sugar

  • grated zest of 1 orange

  • 1 tbsp orange juice

  • 1 cup/60 g fresh bread crumbs 

GLAZE:

  • 2 tbsp orange marmalade

  • 2 oz/60 g semisweet/dark chocolate, coarsely chopped

Method:

  1. Preheat the oven to 325°F/170°C/gas 3. Line three cookie sheets with parchment paper.

  2. Sprinkle the almonds on a large baking sheet. Toast for 7 minutes, or until lightly golden.

  3. Lower the oven temperature to 275°F/140°C/gas 1. Process the almonds in a food processor until very  finely chopped.

  4. Beat the egg whites, superfine sugar, and vanilla sugar in a double boiler over barely simmering water with an electric mixer at high speed until stiff peaks form.

  5. Add the orange zest and juice. Remove from the heat. Use a rubber spatula to fold the almonds and bread crumbs into the batter.

  6. Drop teaspoons of the batter 1 inch (2.5 cm) apart onto the prepared cookie sheets.

  7. Bake, one sheet at a time, for 20-25 minutes, or until pale golden. The macaroons should still be soft but will harden while cooling. Transfer to racks to cool.

  8. Glaze: Heat the marmalade in a small saucepan and drizzle over the cooled macaroons. Set aside.

  9. Melt the chocolate in a double boiler over barely simmering water. Drizzle the chocolate over the tops.