disseminating deliciousness to the masses

friends and lovers,

now that we are done with taxes, behold the almond macaroon torte! if you already follow smitten kitchen, then you've already seen this. feel free to ignore this post.

i saw this in smitten kitchen and decided that i had to make it. i am attempting to do it tomorrow night, so i can enjoy it with a few friends before participating in your average friday night of silly. it looks delivious and impressive and the recipe seems quite easy, but i'll let you know if it actually turns out. recipe from smitten kitchen adapted from bon appetit as follows.

Almond Macaroon Torte with Chocolate Frosting
Serves 12

Almond macaroons
Nonstick vegetable oil spray
2 1/2 cups (10.5 ounces or 300 grams) slivered almonds (or an equivalent weight of blanched, sliced or already ground almonds)
1 cup (196 grams) plus 3 tablespoons (37 grams) sugar
2 large pinches kosher salt
2 teaspoons vanilla extract or 1 vanilla bean, split lengthwise
6 large egg whites

Frosting and assembly
1/2 cup water
1/2 cup sugar
Flavoring of your choice, such as 1/2 teaspoon orange oil or extract, 1/2 teaspoon vanilla, almond or other extract
20 ounces semi-sweet chocolate (61% or less is recommended, I think it would also be great with 72%, a nice bitter contrast to the sweet macaroons), chopped or chocolate chips
1 cup sliced almonds, toasted (at 350 degrees for 7 to 9 minutes on a tray, stirring once or twice)

Make macaroons: Position an oven rack in the top and lower third of oven and preheat oven to 325°F. Draw two 12 x 4-inch rectangles, spacing 2 inches apart [see Note below for my tiny kitchen adjustments] on a piece of parchment paper, then two more of the same size on a second sheet. In total, you’ll use 2 sheets of parchment paper and draw 4 rectangles. Turn each sheet of parchment over (so your ink or pencil lines don’t seep into the macaroon) .

Place almonds, 1 cup sugar and coarse salt in a food processor (you can skip the food processor, however, if you use an equivalent weight of almond meal or ground almonds, just mixing the ingredients in a bowl) with vanilla bean seeds, if using (you’ll add liquid extract in a bit) and blend until finely ground.

Using electric mixer, beat egg whites in large, dry bowl with clean beaters (or a whisk attachment) until soft peaks form. Drizzle in vanilla extract (if using), then slowly add remaining 3 tablespoons sugar. Beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely.

Bake macaroon layers until golden and almost firm to the touch in the center, reversing sheets halfway through — this took a total of 23 measly minutes in my oven; the original recipe says it can take up to 40. I would check in on yours at 23 minutes and then every 5 minutes thereafter if they’re not done yet.

Cool macaroons on their sheets on a cooling rack.

Make frosting: Simmer 1/2 cup of water and sugar in a medium saucepan until sugar dissolves. Measure 10 tablespoons from this and either discard the rest of save it for another use. Put the 10 tablespoons syrup back in the saucepan and add flavoring of your choice. Bring the syrup back to a boil and add chocolate to the saucepan. Remove from heat and let sit for one minute, then stir the chocolate until smooth. This should yield a medium-thick frosting, good for spreading. If yours is on the thin side, you can let it cool for 5 or 10 minutes until it is a good spreading consistency.

Assemble torte If needed due to spreading, carefully trim your macaroon layers back to their intended rectangular sizes — for me, a sharp knife lightly coated with oil worked best for this.

Place one macaroon layer on a long platter. Spread 1/2 cup frosting evenly over. Top with another macaroon layer. Spread 1/2 cup frosting evenly over. Repeat 1 more time then top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte.

Do ahead: Can be made one to two days ahead. Cover with foil tent. Store at room temperature.