Chocolate Macaroons with Orange Ganache

Ingredients

• 3.5 ounces bittersweet chocolate 61% finely chopped (do not exceed cacao)
• 3 tablespoons cocoa powder unsweetened
• 0.3 cup egg whites room temperature (from 3 large eggs)
• 0.1 teaspoon ground allspice 
• 0.5 teaspoon ground cloves 
• 0.5 cup cup heavy whipping cream 
• 0.1 teaspoon kosher salt 
• 1 tablespoon orange zest finely grated
• 2 cups powdered sugar divided
• 1.3 cups slivered almonds 
• 0.3 cup sugar 
• 2 tablespoons butter unsalted cold cut into 1/2" cubes ()

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• wire rack
• sieve
• hand mixer
• pastry bag

Directions

1. Arrange racks in lower andupper thirds of oven; preheat to 325°F. Line3 rimless baking sheets with parchmentpaper. Pulse 1 cup powdered sugar andalmonds in a food processor until nuts arevery finely ground (but not to a paste),60–90 seconds.
2. Add cocoa powder andremaining 1 cup powdered sugar; process toblend well. Sift mixture through a medium-meshstrainer into a large bowl; discardlarger almond pieces remaining in strainer(if more than 1 tablespoon remains, pulse nutsagain in processor and re-sift).
3. Using an electric mixer, beat 1/3 cup eggwhites in a medium bowl on medium speeduntil white and frothy, about 1 minute. Withmixer on medium-low speed, gradually addsugar by tablespoonfuls. Increase speed tomedium-high; beat until firm peaks form.
4. Stir in remaining 3 tablespoons egg whites. Foldmeringue into dry ingredients in 2 additions,mixing well between additions.
5. Spoon meringue into a pastry bag fittedwith a 1/4" tip. (Alternatively, spoon into aplastic freezer bag, then cut 1/4" off a cornerof bag.) Twist top of bag and pipe quarter sizerounds onto 2 of the 3 prepared bakingsheets, spacing 1" apart.
6. Let stand until topsappear dry, about 10 minutes.
7. Bake cookies, rotating sheets halfwaythrough baking, until puffed and dry, about16 minutes. Slide cookies on parchmentonto a wire rack.
8. Let cool completely.Repeat with remaining batter on thirdbaking sheet.
9. Place chocolate and butter in amedium bowl. Bring cream just to a boil ina small saucepan over medium-high heat.
10. Remove from heat; stir in orange zest,cloves, allspice, and salt.
11. Pour hot creammixture over chocolate and butter; whiskuntil smooth. Refrigerate until firm, about20 minutes.
12. Spoon ganache into a pastry bag fittedwith a 1/4" tip. (Alternatively, spoon into aplastic freezer bag, then cut 1/4" off a cornerof bag.) Twist top of bag and pipe about1 teaspoon ganache onto flat side of 1 cookie,leaving 1/4"–1/8" plain border. Top with asecond cookie, flat side down. Repeatwith the remaining cookies and ganache.
13. Brush tops with gold dust, if desired.
14. Layerin an airtight container between sheets ofparchment paper and refrigerate overnight.DO AHEAD: Can be made 2 days ahead. Keepchilled.
15. Let return to room temperaturebefore serving.