Weekend Blog Showcase: Orange-Scented Macaroons

First, my apologies for missing Weekend Blog Showcase last week.  I came down with a horrible cold that had me asleep most of last weekend and a nagging cough that drove the few co-workers who had to work the week of Thanksgiving a bit crazy.  Ah well.  I'm much better and ready to cook!  My thanks to Ann (Thibeault's Table) for hosting last week!

I love just about anything almond.  So when I came across these on  Foodgawker one day, I did a little happy dance inside my head.  I hightailed it right over to Hungry Rabbit for the recipe.  These delicate little cookies are simple to make and have a wonderful orange-y almond flavor.  It's a terrific combination.  Ken advises to leave these alone for a couple of days as the flavor improves.  I'll take his word for it and pass along the admonition.  I know they were amazing as soon as they were cool enough to sample (you know I had to try one).  I love these!  And I also love Ken's blog.  Hungry Rabbit has wonderful photos and great recipes (seems that all my favorite blogs do!)  I'll be visiting often.  Thank you, Ken!

Orange-Scented Macaroons

2 large egg whites
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure orange extract (optional)
1 pound almond paste, separate into 1 inch pieces
Pinch of table salt
1/3 cup confectioners’ sugar, sifted, plus more for rolling and coating (about 1 cup)
Zest of 2 oranges
1 tablespoon orange liqueur, such as Grand Marnier or Triple Sec

1. Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats; set aside.
2. Whisk one egg white and extracts in a small bowl until combined, set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, Add almond paste and salt, beat on medium speed until soft, about 2 minutes. Add egg white mixture and beat to combine, about a minute.
4. Reduce speed to low, add confectioners’ sugar slowly and beat until combined, about 1 minute. Add orange zest and orange liqueur; beat until evenly distributed, about 1 minute.
5. Lightly dust work surface with confectioners’ sugar. Turn dough out onto work surface; roll into 3/4-inch-thick logs (3 or 4), about 18 inches long. Cut each log crosswise into 1/2-inch pieces. Roll each piece into a ball.
6. Lightly beat remaining egg white. Coat each ball with egg white and roll in sugar, tapping to remove excess; transfer to prepared baking sheets. Let stand at room temperature for 30 minutes.
7. Pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer baking sheet to a wire rack and cool completely.

Yields about 6 dozen

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To participate in Weekend Blog Showcase, pick a recipe from a blog other than your own (Tastespotting and Foodgawker are great places for inspiration), make the recipe and post about it on your own blog, crediting the originating blog with the recipe.  Then sign into Mr. Linky.  That's all there is to it!  Ann and I look forward to your participation!