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Orange Macaroons w/White Chocolate Ganache

the urban baker: Orange Macaroons w/White Chocolate Ganache

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Friday, May 28, 2010

Orange Macaroons w/White Chocolate Ganache

I have an over abundance of egg whites at this very moment.  I made a bunch of ice box doughs and the recipes called for yolks, thus left over egg whites.

Earlier this week I used a few to make Eli a Spanish omelet for breakfast.  I had some left over potatoes + onions from the previous nights roasted chicken.  The chicken was infused with a whole lemon, sage leaves, rosemary leaves and garlic.  Plus, the onions/potatoes were covered with the left over fat from the pan.  The smell was intoxicating.  I quickly sauteed the veggies then added  3 egg whites to one whole egg, scrambled it up and poured it over the veggies.  I made this before my 7:30 a.m. yoga class so I didn't taste it.  Yet I knew it would be delicious.

I aged a few of these egg whites to make macaroons.  I wasn't really sure what flavor I was going to make until I realized I had a bunch of citrus zest in the freezer.  I settled on an orange flavored macaroon with a white chocolate ganache.

I used  Helene's original macaroon recipe from our macaroon cooking class ( recipe here).  That was a fun night.  I added about a teaspoon of grated orange zest to the sugar mixture.  I rubbed it together with my fingers and after about 30 seconds the smell of the zest was oh-so fragrant.

I know that orange and bittersweet chocolate is the obvious combo, but I went for the white chocolate ganache.  This is a very delicious filling and I use it quite a bit as a cream filling for cookie sandwiches.  The longer it stays in the fridge, the better it is.

These were delicious and well received.  I am going to prep some more egg whites for some hazelnut/espresso macaroons with espresso butter cream!

White Chocolate Ganache
adapted from Gourmet Magazine 

1/4 cup heavy cream
3/4 Tbls. light corn syrup
6 oz good white chocolate
1 Tbls. unsalted butter, room temp
1 tsp. vanilla

• put heavy cream and corn syrup in a small sauce pan.  warm to just before the boiling point
• add white chocolate, stir to blend
• add butter and vanilla, mix completely
• cover with plastic wrap and put in fridge for at least an hour
• remove from fridge and mix with a hand mixer until fluffy and thick.

to assemble: put 1 tsp. of ganache in the center of one macaroon.  place second mac on top and press gently.  let macaroons rest in the fridge over night.

packed a bunch up for teachers and friends...

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Blogger tammyb said...

hi susan,

allan and i ate ( it's 11 pm) just devoured the raspberry macaroons filled with chocolate ganache. they were AMAZING!! soft centered, and delicately crunchy around the edges, like heaven!! thanks for sharing them with us!!xoxo tammy

May 30, 2010 at 11:13 PM  
Blogger Patricia Scarpin said...

I was dying to see your macarons - they are absolutely perfect, Susan! So pretty! I wish I were the lucky receiver of such beautiful treats...
Oh, I'm so jealous you got to have a class with Helen! :)


June 1, 2010 at 10:33 AM  
Blogger Susan Salzman said...

Patricia - it was a fun class. when you come to L.A.-hint, hint- we will do something similar and just as fun!

June 1, 2010 at 2:33 PM  

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