Ingredients
Dough Mixture
- 3 egg whites, (90g in total)
- 280 grams ground almonds
- 280 grams caster sugar, (reserve 1 tablespoon in a small bowl)
- 1/4 level tsp vanilla extract, (alternatively vanilla essence)
- 2 tablespoons Amaretto® liqueur, (for example Desario)
- 1 level tsp almond extract, natural, (alternatively almond essence)
- 2 level tbsp icing sugar, (to coat and dust)
- 12 portions Glazed cherries, (cut in half)
- 1 level tbsp honey
- 1 pinches salt
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 190 degrees celcius and line two flat baking trays with baking paper or greace with butter. Insert butterfy whisk to bowl.
- If you need to make caster sugar.
Weigh 280 grams white/raw sugar to
"Closed lid" speed 8 for 15 seconds. Pour into a large bowl.
Alternatively weigh 280 grams of caster sugar. - Weigh 280 grams of almond meal and pour into the bowl with caster sugar. Combine well with a wooden spoon.
- "Closed lid" (cleaned and dried well/measuring cup removed)Separate the 3 egg whites and add to the bowl. Add 1tablespoon of honey and a pinch of salt to the bowl.
"Blend" Speed 3.5 for 3 minutes. Scrape down the sides with the spatula - Add almond extract, vanilla essence and almond liqure. "Blend" Speed 3.5 for 20 seconds. Transfer merange mixture into bowl with dry ingredients. Fold through well with a spatula until it forms a dough ball. Wrap with cling wrap and refrigerate for 1 hour.
- Create a production line of 3 small bowls (one with water, one with caster sugar and one with icing sugar). Wet your hands with a little watter and use a teaspoon to measure equal amounts of the mixture rolled in the palms of your hands, then roll in caster sugar and then roll in icing suger. Gently press down on a tray lined with baking paper and add half a glazed cherry in the middle.
- Bake for 12 to 13 minutes until just goldern. Allow to completely cool on tray. Transfer to platter and dust with icing suger (optional).
Amaretti with Cherry on Top
Tip
Egg whites need to be at room temperature. The mixing bowl must be clean and dry for the merangs to form. Glazed cherries could be replaced with blanced almonds. The mixture could be refridgerated for 24hours before shaping and baking. Use Almond extract on its own if you do not have the liqure version and double the quantity for more intense flavour and aroma.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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