Phew. Mission accomplished, but juuuuuust barely. Then again, that's the point of setting a goal, right? If it was easy, you would have no reason to set out to accomplish it! Birthday 28 is on Saturday, and I've already got some ideas percolating. [Note: I had to remove outlandish trips and fun gifts to myself from the list, even though I still think it's great validation for any and all of the above].
This month's post-less weekends have been consumed with milemarkers, trips, mud, and visits. Trip to Denver came first--here's the view from the hike in Chattaqua State Park:
After that came the Tough Mudder. Very fun, but not doing another one of those again!
Then, Chicago for an MM+SB trip. Highlight of the trip: the riverboat architecture tour. Partly because it's incredibly interesting and informative, partly because it's a pretty way to see the city, and HUGELY because I realized mid-cruise that it was the same type of boat that's featured in My Best Friend's Wedding. If you know me at all, you get why I'm excited. Sigh.
Milestone time: Dad G gets to play way more golf because he's now a free man. Congrats! (Also, not pictured because I didn't want to be the creepy person sharing photos of teenagers without their permission: my amazingly smart cousin, Miriam, and the rest of her high school Constitution Team won FIRST place at their national competition in DC last week. Huge accomplishment! And yes, they do put us all to shame with civic and constitutional knowledge. Not to mention poise. Sure, won't mention it).
Most importantly, after last month's post, I know you were dying to see the "after" shot of the night table makeover (LP-thanks for the reminder!). I'm pre-tty dang impressed with myself, thankyouverymuch.
Finally, the good stuff!! The chocolate-hazelnut macaroon torte! I was SO excited to try this recipe. Being gluten-free is just a bonus, but a cookout at the A's (thanks for hosting such a fun night!) was the perfect excuse to bust this recipe out. It's definitely time-consuming, but it looks beautiful when it's done. Turns out, you wouldn't know that from the DOZENS of terrible pictures I took. Maybe "take a photography class" needs to moonlight on my "28 when 28" list.
In the spirit of honesty, I honestly don't know how to describe this torte. I had SUCH high expectations for it, that I think I was a little let down. I expected it to be a little less "hazelnutty", and a little more "nutella-y". My error? Everyone else seemed to enjoy it, and nobody thought it tasted gluten-free (always a win!). It's an impressive and sophisticated dessert, and I certainly recommend it, but know that you're not getting a super-sweet dessert. In fact, some of you may just prefer it that way!
Chocolate-Hazelnut Macaroon Torte
Followed religiously from Smitten Kitchen
Serves 12-16, depending on your cutting skills
Macaroons
Cooking spray greasing parchment rounds
1 cup plus 2 tablespoons granulated sugar
6 large egg whites
2 1/2 cups hazelnuts, toasted, then skinned as much as possible*
1/4 teaspoon salt
1 teaspoon vanilla extract
Chocolate filling
6 ounces (1 cup chips) bittersweet chocolate, coarsely chopped
1/4 cup water
1 teaspoon instant coffee (optional)
Whipped frosting and filling
1 1/2 cups chilled heavy or whipping cream
3 tablespoons granulated sugar
1 tablespoon Frangelico or another hazelnut liqueur or 1 teaspoon vanilla extract**
Decoration
A semi- or bittersweet chocolate bar for shaving (optional)
Directions:
Macaroons
Position oven racks in the top and lower thirds of oven and heat oven to 325°F. Outline four 8-inch circles on individual pieces of parchment paper. Turn each sheet of parchment over so your ink or pencil lines don’t seep into the macaroon, place parchment paper on large baking sheets, and very lightly coat each piece of parchment cooking spray. Wipe down the circles after spraying so that just a light coating of spray remains.
Toast the hazelnuts until they are lightly browned and fragrant. If yours come with the skins on, roll the hazelnuts in a dishtowel to remove as many of the casings as you can.
Place toasted hazelnuts, 1 cup sugar and salt in a food processor 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, then slowly add remaining 2 tablespoons sugar. Beat until stiff but not dry. Fold nut mixture into egg whites in 1/3 increments (it was difficult to do this without losing some of the volume of the egg whites!). Spread 1/4 of macaroon batter evenly within each circle, filling completely.
Bake macaroon layers until golden and dry to the touch — this took 23 minutes in my oven. Cool macaroons on their sheets on a cooling rack. You can speed this along by placing them for five minutes each in your freezer.
Chocolate filling
Toast the hazelnuts until they are lightly browned and fragrant. If yours come with the skins on, roll the hazelnuts in a dishtowel to remove as many of the casings as you can.
Place toasted hazelnuts, 1 cup sugar and salt in a food processor 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, then slowly add remaining 2 tablespoons sugar. Beat until stiff but not dry. Fold nut mixture into egg whites in 1/3 increments (it was difficult to do this without losing some of the volume of the egg whites!). Spread 1/4 of macaroon batter evenly within each circle, filling completely.
Bake macaroon layers until golden and dry to the touch — this took 23 minutes in my oven. Cool macaroons on their sheets on a cooling rack. You can speed this along by placing them for five minutes each in your freezer.
Chocolate filling
While meringues cool, heat half of chocolate, water, and coffee (if using--which I highly recommend) in a small heavy saucepan over moderately low heat, stirring until smooth. Off the heat, stir in second half of chocolate chunks until melted, which should also cool the mixture to lukewarm. Spread chocolate evenly over tops of meringue rounds; it will be just a thin slick on each. Cool until chocolate is set, a process that could take a few hours at room temperature or, again, could be hastened along by resting each disc in your freezer for five minutes, or until firm.
Whipped Frosting/Filling
Whipped Frosting/Filling
Beat cream with sugar and liqueur or vanilla in a bowl with cleaned beaters until it holds stiff peaks.
Assemble
Assemble
Gently peel the parchment off the back of each macaroon round. Arrange your first disc on your cake serving plate. Spread 1/3 cup whipped cream over it. Repeat with second and third macaroon rounds, then top with final round. Don't worry if they don't line up perfectly - there's plenty of leftover frosting to cover those uniquities up. Frost top and side of torte with whipped cream.
To up the "impressive" factor, use a vegetable peeler to scrape away curls from a chocolate bar for decoration. Serve immediately, or up to 2 days later (your texture may change, the longer the torte sits, particularly in a humid environment).
