Chocolate Fruit and Nut Macaroon Slice

Baking - sweet

Preparation time

15min

Total time

35min

Portion

20 piece(s)

Level

medium

TM 6
TM 5
TM 31
TM 21

by Emanjay's Kitchen

published: 2021/10/18

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Ingredients

Chocolate Fruit and Nut Macaroon Slice

250 grams Scotch finger biscuits
110 grams raisins
75 grams macadamias
75 grams icing sugar
200 grams chocolate
90 grams Butter
1 egg
2 egg whites
110 grams caster sugar
16 grams cocoa
100 grams dessicated coconut

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Recipe's preparation

If you have a second bowl, do a quick wash with warm water and 30 gm vinegar.

TM6, use Pre clean function on Universal.
TM5/31 turbo for 2 seconds 3 times. Wipe dry with paper towel and set aside for topping.

Line a square (or small) slice tin with baking paper.

Add 125gm biscuits to clean dry bowl and crush for 5secs/speed 5.

Add remaining biscuits, broken roughly by hand as you add them to the bowl.

Add raisins, macadamias and icing sugar to bowl. Mix for 2 secs/speed 5 and set aside in a small bowl.

Without washing thermomix bowl add chocolate. (I usually do half dark and half milk) and chop for 5 secs/speed 5. Add butter and melt for 3 mins/65 deg/speed 2 without MC.

Scrape down sides and add reserved dry ingredients and egg and mix for 10 secs/speed 2.

Press into prepared tin and set aside till topping is ready. Preheat oven to 180 degrees.

If you don’t have a second bowl, wash your bowl thoroughly and do a vinegar wash as above. OR…you can use stand/hand mixers if you can’t be bothered. You want a very clean bowl for whipping egg whites.

For macaroon topping, place a small bowl on top of lid and weigh in 110gm caster sugar and set aside.

Put butterfly in place and add egg whites to clean dry bowl. Whip for 2 mins/37 deg/speed 4.

Set machine to go for 3-4 mins/speed 4 and gradually add in sugar, one spoonful at a time. Once you have stiff peaks, remove butterfly and add cocoa and coconut and mix gently for 20 secs/speed 1.5.

Spread over slice and bake for 15-20 minutes until golden. Cool in pan for 15 minutes before removing to a rack too cool completely.

Cut into squares and store in an airtight container.

Thermomix Model

Recipe is created for
TM 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 for
TM 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!
Recipe is created for
TM 31
Recipe is created for
TM 21

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.

Recipe's categories:

Afternoon tea Snack Alcohol-free Baking Biscuit/cookie Buffet Everyday Kids in the kitchen Party Picnic Dessert