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almond macaroon torte with chocolate frosting

almond macaroon torte with chocolate frosting Recipe

  • 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
  • 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)
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