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 

ingredients:
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

instructions:
• 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...