almond macaroon torte.

This is not simple to whip up, nor is it a particularly light dessert. [Pats stomach gingerly at memory of over-fullness.] Because really, anything that uses over a pound (!) of chocolate in the frosting isn't going to leave you feeling peckish. But if sometimes, like me, you're in the mood for both a culinary project and a decadent dessert, this almond macaroon torte fits the bill perfectly.

It did cause me some kitchen-distress. A large part of the pleasure of baking lies, for me, in the presentation. That's what initially drew me to this cake, after all. (Besides the aforementioned pound of chocolate.) All went smoothly through trimming the edges of the macaroons with a ruler to regain their straight edges. But then I found, to my dismay, that the frosting had stiffened up much more quickly than I'd expected, leaving me not to spread it as planned but to pat on a bit at a time, using the heat of my hands to melt it together. Not quite the effect I'd hoped for. But it worked out in the end, thanks to some patching help from M. The moral of this story: frost quickly! Or you end up with chocolate playdough.

Almond Macaroon Torte
from smitten kitchen

Macaroons
2 1/2 c. (10.5 oz. or 300 g.) slivered almonds (or an equivalent weight of blanched, sliced, or already-ground almonds)
1 c. plus 3 tbsp. sugar
2 large pinches kosher salt
2 tsp. vanilla extract
6 egg whites

Chocolate Frosting
1/2 c. water
1/2 c. sugar
Flavoring of your choice, such as 1/2 tsp. vanilla or almond extract (*I was hurrying a bit and so forgot this step; next time - and, oh, there will be a next time - I might try a glug of Grand Marnier)
20 oz. dark or semi-sweet chocolate, chopped

1 c. sliced almonds (*I didn't toast mine, though you certainly could)

1. Preheat oven to 325F. Draw two 12" x 4" rectangles on a piece of parchment paper, leaving at least an inch or two in between them. Repeat with another sheet of parchment. Place on baking sheets, turning the parchment over so that your pencil marks don't seep into the macaroons. (Ick.)

2. Blend almonds, 1 c. sugar, and salt in food processor until finely ground.

3. Using electric mixer, beat egg whites until soft peaks form. Drizzle in vanilla and then slowly add remaining 3 tbsp. sugar. Beat until stiff but not dry. Fold nut mixture into egg whites.


4. Spoon 1/4 of macaroon batter into each rectangle, smoothly gently to fill the outline completely. Bake until golden and almost firm to the touch, rotating the sheets at least once, for about 23 minutes. Cool.


5. For frosting, simmer water and sugar in medium saucepan until sugar dissolves. Measure 10 tbsp. and discard the rest or save it for another use. Put back in saucepan and add flavoring of your choice; bring to a boil, then add chocolate. Remove from heat and let sit 1 min., then stir until smooth.

6. To assemble, use a sharp knife and a ruler to trim your macaroons back to their original shape. (*This step also means yummy macaroon scraps!) Place one macaroon on a long platter (*see my note), sliding a thin strip of parchment under each side to create a clean edge when you're finished. Spread about 1/2 c. of frosting, then top with another macaroon. Repeat twice, placing the last macaroon on top with its flat side up. Spread remaining frosting over top and sides of torte; press sliced almonds onto all 4 sides. Store at room temp.


*Note about the platter: I don't have a rectangular platter, so I cut two flaps off a shipping box that was waiting to be recycled, taped them together, than covered the top first with a scrap of wrapping paper and then with plastic wrap. Makeshift pretty platter! (And not my first; this also comes in handy if you're going to a party and don't want to worry about getting your tart/cake pan back at the end of the evening.) Just don't let it bend!