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1
Preheat oven to 200F.
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2
Line a large baking sheet with parchment paper.
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3
Draw or trace 12 (3-inch) circles 1 inch apart on parchment and turn paper over on baking sheet.
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4
Put egg whites in a metal bowl set over a pan of simmering water and gently whisk constantly until barely warm.
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5
Remove bowl from heat and beat whites with a pinch of salt with an electric mixer until they just hold soft peaks.
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6
Gradually add 1/2 cup superfine sugar, beating until whites just hold stiff, glossy peaks.
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7
Fold in remaining 1/4 cup sugar, then nuts.
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8
Transfer meringue to pastry bag and pipe 12 rounds of meringue inside drawn circles on parchment.
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9
Bake in middle of oven until dry to the touch and crisp, about 1 1/2 hours.
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10
If macaroons are not crisp after 1 1/2 hours, turn off oven and let stand in oven 30 to 40 minutes more.
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11
Peel macaroons off parchment and transfer to a rack to cool (macaroons may stick if cooled on paper).
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12
Finely grate enough zest from oranges to measure 1 1/2 teaspoons.
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13
Squeeze 2 cups juice.
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14
Whisk together yolks, sugar, and potato starch in a 1-quart heavy saucepan.
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15
Gradually add juice, whisking until smooth.
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16
Cook over moderate heat, whisking constantly, until thickened and registers 170F on an instant-read thermometer, 5 to 6 minutes.
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17
Pour through a very fine sieve into a metal bowl and stir in zest.
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18
Set bowl in a larger bowl of ice and cold water and stir occasionally until mixture is cold.
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19
Freeze in ice-cream maker until soft-frozen.
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20
Spread semifreddo on flat (bottom) side of 6 macaroons and top with remaining macaroons, flat sides down.
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21
Wrap each in plastic wrap and freeze until ready to serve.
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22
Remove zest from orange with a vegetable peeler, then remove any white pith from zest.
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23
Julienne zest.
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24
Squeeze 1 tablespoon juice.
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25
Cover zest with cold water in a small saucepan and bring to a boil.
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26
Drain in a sieve and rinse under cold water.
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27
Pat dry.
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28
Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
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29
Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
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30
While caramel is cooking, bring wine and zest to a boil in a small saucepan.
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31
Tilt caramel pan and carefully pour in wine with zest (caramel will harden and steam vigorously).
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32
Cook over moderately low heat, stirring, until caramel is dissolved.
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33
Stir in orange and lemon juices, then cool.
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34
Let filled macaroons soften 20 to 25 minutes at room temperature, then serve with wine syrup.
