Pipe Dream #23: To Make Delicate Cookies – Pinched Orange Macaroons

Have you been feeling like I’ve been overwhelming you with cakes?

I know I have. We can’t have chocolate cake for breakfast every day, I suppose. Maybe I should throw up some savory treats every now and again. But then, I would be false to how God has made me. My true calling–the sweet.

Still, I’ll give cakes a rest for a minute. (Oh fear not. There are more to come.) Instead, I am graciously gracing you with these little lovies–Pinched Orange Macaroons. I had a craving for those classic American coconut macaroons this winter, and came upon these in the course of my extensive research. And really, the research this time was pretty extensive. Martha Stewart has at least ten recipes for macaroons on her site.

Did you know that macaroons look different all over the world? There are French, Scottish, North American, Turkish, Indian, Spanish and Turkish varieties, each with a different twist. For more on macaroons and etymology, you can read here.

Point of the story, I had no idea what I was getting into when I started looking at macaroons. But I am glad I found these. They have the most delicate orange flavor, and the egg white brushed on the outside gives the little bites a crispy little shell.

These would be perfect with tea. In England. At that one famous hotel.

England, here ah come!

L

Pinched Orange Macaroons

Recipe by Patrick Lemble of Four Seasons Restaurant

2 large egg whites
1 pound almond paste
1/2 cup confectioners’ sugar, sifted, plus more for surface and coating
1/8 teaspoon pure almond extract
1/2 ounce (1 tablespoon) Grand Marnier or other orange-flavored liqueur*
1 1/2 teaspoons finely grated orange zest
*Fortunately, my family makes creme brulee enough that we always have a decent stock of Grand Marnier. I should post about creme brulee sometime. It’s practically a Huisinga specialty.
Line 2 baking sheets with parchment paper or nonstick baking mats. Beat 1 egg white, the almond paste, confectioners’ sugar, and almond extract with a mixer on medium speed until creamy, about 2 minutes. Add Grand Marnier and orange zest, and beat until combined, about 1 minute.
Turn out dough onto a clean surface lightly dusted with confectioners’ sugar, and roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into thirty 1/2-inch pieces. Roll each piece into a ball.
Lightly beat remaining egg white. Brush onto each dough ball, and roll in sugar, tapping to remove excess. Transfer to prepared baking sheets. Let stand for 30 minutes.
Preheat oven to 350 degrees. Gently pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until pale golden, about 15 minutes. Transfer baking sheets to wire racks, and let cool completely. (Macaroons can be stored at room temperature for up to 1 week, and I think a few lasted even longer.)
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5 Responses to “Pipe Dream #23: To Make Delicate Cookies – Pinched Orange Macaroons”


  1. 1 tim May 18, 2011 at 10:32 am

    Bill Cosby is absolutely hilarious! Thanks :)

  2. 2 Bert Tisher May 18, 2011 at 11:55 am

    Hi Lauren
    Here’s RECIPE FOR

    CANADIAN ALMOND MACAROONS

    Standard Metric

    Oven 120 C 25 Minutes 250 F

    1 Egg White 1 egg white
    1 ml salt 1/4 tsp. salt
    175 ml fruit sugar or 3/4 cup fruit sugar or
    icing sugar icning sugar
    250 ml finely minced almonds 1 cup finely minced
    or fine cocnut almonds of fine coconut
    2 ml almond extract 1/2 tsp almond extract

    Grease cookie sheet lightly. Beat egg white with salt until stiff. Gradually add 2/3 of sugar, beating in well. Fold in remaining sugar, fine nuts and flavouring; beat well.
    Drop with dessert spoon onto cookie sheet and bake.
    Store in covered container for a week to develop best flavour.

    Yield : 1 1/2 dozen

    From the Canadian Mennonite Cookbook

  3. 3 Bert Tisher May 18, 2011 at 11:57 am

    the computor mashed the standard and metric together.

  4. 4 genevieve May 18, 2011 at 6:51 pm

    Please post about creme brulee….pleeaase…


  1. 1 Merry Christmas! Cinnamon Roll Pound Cake + Recipe Ideas | piping dreams Trackback on December 18, 2013 at 9:01 am

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