I have an over abundance of egg whites at this very moment. I made a bunch of ice box doughs and the recipes called for yolks, thus left over egg whites.
Earlier this week I used a few to make Eli a Spanish omelet for breakfast. I had some left over potatoes + onions from the previous nights roasted chicken. The chicken was infused with a whole lemon, sage leaves, rosemary leaves and garlic. Plus, the onions/potatoes were covered with the left over fat from the pan. The smell was intoxicating. I quickly sauteed the veggies then added 3 egg whites to one whole egg, scrambled it up and poured it over the veggies. I made this before my 7:30 a.m. yoga class so I didn’t taste it. Yet I knew it would be delicious.
I aged a few of these egg whites to make macaroons. I wasn’t really sure what flavor I was going to make until I realized I had a bunch of citrus zest in the freezer. I settled on an orange flavored macaroon with a white chocolate ganache.
I used Helene’s original macaroon recipe from our macaroon cooking class ( recipe here). That was a fun night. I added about a teaspoon of grated orange zest to the sugar mixture. I rubbed it together with my fingers and after about 30 seconds the smell of the zest was oh-so fragrant.
I know that orange and bittersweet chocolate is the obvious combo, but I went for the white chocolate ganache. This is a very delicious filling and I use it quite a bit as a cream filling for cookie sandwiches. The longer it stays in the fridge, the better it is.
These were delicious and well received. I am going to prep some more egg whites for some hazelnut/espresso macaroons with espresso butter cream!
White Chocolate Ganache
Ingredients
1/4 cup heavy cream
3/4 Tbls. light corn syrup
6 oz good white chocolate
1 Tbls. unsalted butter, room temp
1 tsp. vanilla
Instructions
• put heavy cream and corn syrup in a small sauce pan. warm to just before the boiling point
• add white chocolate, stir to blend
• add butter and vanilla, mix completely
• cover with plastic wrap and put in fridge for at least an hour
• remove from fridge and mix with a hand mixer until fluffy and thick.
to assemble: put 1 tsp. of ganache in the center of one macaroon. place second mac on top and press gently. let macaroons rest in the fridge over night.
The Urban Baker / SusanSalzman.com
hi susan,allan and i ate ( it’s 11 pm) just devoured the raspberry macaroons filled with chocolate ganache. they were AMAZING!! soft centered, and delicately crunchy around the edges, like heaven!! thanks for sharing them with us!!xoxo tammy
I was dying to see your macarons – they are absolutely perfect, Susan! So pretty! I wish I were the lucky receiver of such beautiful treats…Oh, I’m so jealous you got to have a class with Helen! :)xx
Patricia – it was a fun class. when you come to L.A.-hint, hint- we will do something similar and just as fun!