Almond Macaroon Torte Chocolate (Print Version)
# Ingredients:
→ Almond macaroons
01 -
Nonstick vegetable oil spray
02 -
300 grams slivered almonds or equivalent weight of blanched, sliced, or ground almonds
03 -
196 grams sugar
04 -
37 grams sugar
05 -
2 large pinches kosher salt
06 -
2 teaspoons vanilla extract or seeds from 1 vanilla bean
07 -
6 large egg whites
→ Frosting and assembly
08 -
120 milliliters water
09 -
100 grams sugar
10 -
1/2 teaspoon orange oil, vanilla, almond, or other flavoring extract (optional)
11 -
570 grams semi-sweet chocolate, chopped or chocolate chips (61% or less suggested; 72% for a more bitter contrast)
12 -
1 cup sliced almonds, toasted
# Instructions:
01 -
Preheat oven to 325°F (160°C) and position racks in the upper and lower thirds. On two sheets of parchment paper, draw two 12 x 4-inch rectangles per sheet, spaced 2 inches apart. Flip paper over and lightly spray with nonstick spray or omit based on preference.
02 -
Place almonds, 196 grams sugar, and kosher salt in a food processor. Add vanilla bean seeds if using (reserve extract for later) and process until finely ground.
03 -
Using an electric mixer, beat egg whites in a large, clean, dry bowl until soft peaks form. Gradually add 37 grams sugar and vanilla extract (if using). Beat until stiff but not dry.
04 -
Gently fold the almond mixture into the beaten egg whites. Spread 1/4 of the batter evenly within each prepared rectangle, ensuring edges are filled completely.
05 -
Bake for approximately 23 minutes, swapping sheet positions halfway through, until golden and firm to the touch. Cool completely on baking sheets before handling.
06 -
Simmer water and sugar in a medium saucepan until dissolved. Measure out 10 tablespoons of syrup, discarding or reserving the rest. Return 10 tablespoons to the saucepan, add desired flavoring extract, and bring to a boil.
07 -
Remove syrup from heat and add chopped chocolate. Let sit for 1 minute, then stir until smooth. If frosting is too thin, allow to cool for 5-10 minutes until spreadable.
08 -
Trim macaroon layers to size if necessary. Place the first layer on a serving platter and spread 1/2 cup chocolate frosting over the top. Repeat with the remaining layers, spreading frosting between each. Finish with frosting over the top and sides.
09 -
Press toasted almonds onto the sides of the torte. Tent with foil if making ahead and store at room temperature for up to two days.
# Notes:
01 -
Oiling the parchment may cause macaroons to spread. Non-oiled parchment works as an alternative for some.
02 -
Allow macaroons to cool fully before assembling to prevent cracking.