Hazelnut and Almond Macaroons with Orange Semifreddo

Name: Hazelnut and Almond Macaroons with Orange Semifreddo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 78 grams 1/2 cup coarsely chopped blanched almonds , toasted; 158 milliliters dry white wine; 3 larges egg whites; 4 larges egg yolks; 177 milliliters superfine granulated sugar; 57 grams 1/2 cup coarsely chopped hazelnuts , toasted; 0 teaspoons fresh lemon juice; 1 orange; 9 oranges; 2 Tbsps potato starch; 158 milliliters sugar

Hazelnut and Almond Macaroons with Orange Semifreddo might be just the dessert you are searching for. One serving contains 507 calories, 10g of protein, and 16g of fat. This gluten free, dairy free, fodmap friendly, and vegetarian recipe serves 6. Head to the store and pick up hazelnuts, wine, potato starch, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 200°F. Line a large baking sheet with parchment paper. Draw or trace 12 (3-inch) circles 1 inch apart on parchment and turn paper over on baking sheet.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Put egg whites in a metal bowl set over a pan of simmering water and gently whisk constantly until barely warm.

Ingredients you will need

Egg Whites

Water

Equipment you will use

Whisk

Bowl

Frying Pan

Remove bowl from heat and beat whites with a pinch of salt with an electric mixer until they just hold soft peaks. Gradually add 1/2 cup superfine sugar, beating until whites just hold stiff, glossy peaks. Fold in remaining 1/4 cup sugar, then nuts.

Ingredients you will need

Sugar

Nuts

Salt

Equipment you will use

Hand Mixer

Bowl

Transfer meringue to pastry bag and pipe 12 rounds of meringue inside drawn circles on parchment.

Equipment you will use

Pastry Bag

Bake in middle of oven until dry to the touch and crisp, about 1 1/2 hours. If macaroons are not crisp after 1 1/2 hours, turn off oven and let stand in oven 30 to 40 minutes more. Peel macaroons off parchment and transfer to a rack to cool (macaroons may stick if cooled on paper).

Equipment you will use

Oven

Finely grate enough zest from oranges to measure 1 1/2 teaspoons. Squeeze 2 cups juice.

Ingredients you will need

Orange

Juice

Whisk together yolks, sugar, and potato starch in a 1-quart heavy saucepan. Gradually add juice, whisking until smooth. Cook over moderate heat, whisking constantly, until thickened and registers 170°F on an instant-read thermometer, 5 to 6 minutes.

Ingredients you will need

Potato Starch

Juice

Sugar

Egg Yolk

Equipment you will use

Whisk

Kitchen Thermometer

Sauce Pan

Pour through a very fine sieve into a metal bowl and stir in zest. Set bowl in a larger bowl of ice and cold water and stir occasionally until mixture is cold.

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Water

Ice

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Sieve

Bowl

Freeze in ice-cream maker until soft-frozen.

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Cream

Ice

Spread semifreddo on flat (bottom) side of 6 macaroons and top with remaining macaroons, flat sides down. Wrap each in plastic wrap and freeze until ready to serve.

Ingredients you will need

Spread

Wrap

Equipment you will use

Plastic Wrap

Remove zest from orange with a vegetable peeler, then remove any white pith from zest. Julienne zest. Squeeze 1 tablespoon juice.

Ingredients you will need

Vegetable

Orange

Juice

Equipment you will use

Peeler

Cover zest with cold water in a small saucepan and bring to a boil.

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Water

Equipment you will use

Sauce Pan

Drain in a sieve and rinse under cold water. Pat dry.

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Water

Equipment you will use

Sieve

Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.

Ingredients you will need

Caramel

Sugar

Equipment you will use

Sauce Pan

While caramel is cooking, bring wine and zest to a boil in a small saucepan. Tilt caramel pan and carefully pour in wine with zest (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Stir in orange and lemon juices, then cool.

Ingredients you will need

Caramel

Orange

Lemon