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This almond macaroon torte with chocolate frosting transforms simple ingredients into an elegant dessert that tastes like the sophisticated cousin of a candy bar. The crisp yet chewy almond layers paired with rich chocolate frosting create a showstopping treat that slices beautifully and disappears quickly.
When I first made this torte for a dinner party, I watched as guests who claimed to be too full for dessert suddenly found room for seconds. The combination of crisp almond layers with that smooth chocolate frosting creates something truly irresistible.
Ingredients
- Slivered almonds: provide the foundation for the macaroon layers with their delicate flavor and texture
- Sugar: balances the nutty almonds and creates that signature crisp exterior
- Egg whites: give the macaroon layers their light airy structure
- High quality semisweet chocolate: makes all the difference in the frosting adding depth and richness
- Vanilla extract: enhances both the macaroon and frosting with warm aromatic notes
- Toasted sliced almonds: create an elegant finishing touch while adding textural contrast
Step-by-Step Instructions
- Prep the templates:
- Draw four 12x4 inch rectangles on parchment paper then flip the paper over to prevent ink transfer to your macaroons. This careful preparation ensures uniform layers that will stack beautifully.
- Make the macaroon batter:
- Process almonds with sugar and salt until finely ground then whip egg whites to soft peaks before slowly adding sugar. This creates the perfect texture foundation. Gently fold the nut mixture into the meringue being careful not to deflate the air you just incorporated.
- Shape and bake:
- Spread the batter evenly within your template rectangles creating neat shapes. Bake until golden and just firm in the center about 23 minutes though it may take longer in some ovens. The macaroon layers should have a slight give in the center but be set around the edges.
- Prepare the chocolate frosting:
- Create a simple sugar syrup then add your chosen flavoring and chocolate. Allow to melt undisturbed before stirring into a smooth spreadable consistency. This method creates a perfectly glossy frosting that sets beautifully on the torte.
- Assemble the layers:
- Place one macaroon rectangle on your serving platter and spread with frosting. Continue stacking and frosting until all layers are used ensuring even frosting between each layer. This building process creates the distinctive layered look.
- Finish the torte:
- Cover the entire creation with remaining frosting then press toasted sliced almonds onto the sides. The contrast between the smooth top and textured sides creates visual interest while the almonds add a lovely crunch.
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The egg whites are truly the secret to this recipe. While many bakers feel intimidated by meringue the key is simply ensuring your bowl and beaters are completely free of any fat residue. When I made this for my mother in law she immediately requested the recipe and has since made it for multiple family gatherings.
Storage Tips
This torte actually improves after a day at room temperature as the flavors meld and the macaroon layers soften slightly. Store covered with a foil tent to protect the frosting but avoid refrigeration which can make the texture too firm. For longer storage individual slices can be wrapped and frozen for up to a month though the texture of the almonds on the exterior may soften slightly when thawed.
Troubleshooting Guide
If your macaroon layers spread during baking you can easily trim them back to shape once cooled. Use a sharp knife lightly coated with oil for clean cuts. The original recipe calls for spraying the parchment with nonstick spray but this actually contributes to spreading. Multiple bakers have found that skipping this step results in more defined shapes without affecting release from the paper.
Flavor Variations
While the classic combination of almond and chocolate is perfection this recipe welcomes personal touches. Try adding orange oil to the chocolate frosting for a sophisticated twist or substitute hazelnut meal for half the almonds to create a Nutella inspired flavor profile. For coffee lovers a teaspoon of espresso powder dissolved in the sugar syrup adds wonderful depth to the chocolate frosting without overwhelming the delicate almond layers.
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Frequently Asked Questions
- → Can I make this torte ahead of time?
Yes, you can make the torte one to two days in advance. Store it covered with a foil tent at room temperature for the best results.
- → Do I need nonstick spray for the parchment paper?
The recipe suggests using nonstick spray, but some have found success without it. Try plain parchment paper first to reduce spreading.
- → What type of chocolate works best for the frosting?
Semi-sweet chocolate with 61% cocoa or less is recommended for a balanced flavor, but darker chocolate, such as 72%, can provide a pleasant bitter contrast.
- → How should I store leftovers?
Store leftovers in an airtight container at room temperature. If you prefer firm chocolate frosting, you can refrigerate the torte.
- → Can I substitute almond meal for slivered almonds?
Yes, you can use almond meal instead of slivered almonds. Simply mix the almond meal with sugar, salt, and vanilla before folding into the egg whites.