I first saw these cookies being made on the Martha Stewart Show and I knew had to work them into my baking schedule. They come together pretty quickly with few ingredients. Rolling in egg and sugar is the most time consuming. Then you let them sit for 30 minutes, pinch, and bake. The result is a chewy almondy-orange inside with a crispy outside. If you like almond macaroons, you'll LOVE these!
Pinched Orange Macaroons
from Patrick Lemble, pastry chef at The Four Seasons
Makes 5 dozen
2 large egg whites, separated
1/8 teaspoon pure almond extract
1/2 cup confectioners' sugar, sifted, plus more for rolling and coating
1 pound almond paste
Zest of 1 orange
1 tablespoon orange liqueur, such as Grand Marnier
Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 egg white and almond extract. Add confectioners' sugar and almond paste; beat until creamy, about 2 minutes. Add orange zest and orange liqueur; beat to combine, about 1 minute.
Lightly dust work surface with confectioners' sugar. Turn dough out onto work surface; roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into 30 1/2-inch pieces. Roll each piece into a ball.
Lightly beat remaining egg white. Coat each ball with egg white and roll in sugar, tapping to remove excess (I used a spoon to roll in egg and sugar); transfer to prepared baking sheets. Let stand at room temperature for 30 minutes.
Pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer baking sheet to a wire rack and cool completely. Store in an airtight container up to 1 week.
2 large egg whites, separated
1/8 teaspoon pure almond extract
1/2 cup confectioners' sugar, sifted, plus more for rolling and coating
1 pound almond paste
Zest of 1 orange
1 tablespoon orange liqueur, such as Grand Marnier
Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 egg white and almond extract. Add confectioners' sugar and almond paste; beat until creamy, about 2 minutes. Add orange zest and orange liqueur; beat to combine, about 1 minute.
Lightly dust work surface with confectioners' sugar. Turn dough out onto work surface; roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into 30 1/2-inch pieces. Roll each piece into a ball.
Lightly beat remaining egg white. Coat each ball with egg white and roll in sugar, tapping to remove excess (I used a spoon to roll in egg and sugar); transfer to prepared baking sheets. Let stand at room temperature for 30 minutes.
Pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer baking sheet to a wire rack and cool completely. Store in an airtight container up to 1 week.
I've got 3 dozen Duquesne Club macaroons sitting here, and the recipe sounds the same - except for the orange flavoring. I'll have to get you some to compare.
ReplyDeleteWe have a similar recipe, one that is foolproof and people always love.
ReplyDeleteRecipe origins are fascinating. The Malvern Bakeshop on Long Island provided us with a recipe for a rustic macaroon from Italy. Basically this same type of recipe. The owner an Italian native; one of his colleagues from Northern Italy was pastry chef at the Four Seasons decades ago. Maybe that's how the recipe came to our company.
Thanks for sharing!