by nannydeb
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nannydeb's Notes:
2 egg whites, room temperature Ask a question about this ingredient
3/4 cups whole almonds with skins Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
3/4 cups powdered sugar Ask a question about this ingredient
pinches salt Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
6 ounces white chocolate chips Ask a question about this ingredient
1 tablespoon Amaretto di Saronno Ask a question about this ingredient
2 tablespoons slivered almonds (optional) Ask a question about this ingredient
Set the egg whites out to bring them to room temperature.
Ask a question about this stepPreheat the oven to 350 degrees.
Ask a question about this stepSpread the whole almonds onto a baking sheet, single layer. Toast them in the preheated oven for 10-12 minutes. Set aside to cool.
Ask a question about this stepIf you want toasted slivered almonds for garnish, spread them out on a baking sheet and toast them for 10-12 minutes. Set them aside to cool too.
Ask a question about this stepLine a baking sheet with parchment paper. If you don't have parchment paper, foil will be fine.
Ask a question about this stepGrind the toasted whole almonds in a food processor. If you opted not to toast slivered almonds for the garnish, you can spoon out one or two tablespoons of the ground almonds before they are ground too fine and set them aside.
Ask a question about this stepAdd the powdered sugar and vanilla to the ground almonds and whirl around to incorporate.
Ask a question about this stepIn a metal mixing bowl, beat the egg whites with a pinch of salt until it forms stiff peaks.
Ask a question about this stepGently fold the almond mixture into the egg whites.
Ask a question about this stepDrop the macaroon mixture from a spoon onto the parchment paper, allowing room for them to expand a little. You can also spoon the mixture into a pastry bag with a smooth tip and pipe it onto the parchment paper.
Ask a question about this stepBake the macaroons for 10 minutes or until golden brown. Let them sit for 5-10 minutes while you prepare the icing.
Ask a question about this stepIn a small sauce pan, bring the cream to a simmer. Add the white chocolate chips and remove from the heat. Stir until the chips have melted. Add the Amaretto di Saronno.
Ask a question about this stepRemoving the macaroons from the baking sheet, don't panic if they have become one with the parchment paper. Flip the sheet over and brush water on the back of the paper. Let this sit for two minutes and they will easily peel off.
Ask a question about this stepDrizzle the macaroons with the white chocolate Amaretto icing and garnish with toasted slivered almonds.
Ask a question about this stepI want to add that while I don't consider white chocolate "real chocolate", but it serves as a good base for an Amaretto icing.
Thanks mrslarkin! I'm learning how to use my camara for close up food pictures, finally.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
these are fabulous!