Ingredients
- 240 g raw sugar
- 1/2 star anise pod
- 25 g cornflour
- 20 g cocoa powder
- 150 g blanched almonds
- 2 egg whites
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place sugar and star anise in TM bowl and mill for 20 seconds on speed 9. Add cornflour, cocoa and almonds and mill for 5 seconds on speed 9. Scrape down sides of bowl and mill for a further 5 seconds on speed 9. Set aside while you wash and dry the bowl thoroughly.
Insert butterfly into clean, dry bowl and add egg whites. Beat for 2 minutes at 37C on speed 3.5 or until stiff.
Tip beaten egg whites into large bowl then add the sugar mix and gently fold into the egg whites with a large metal spoon. The mixture will be dry at first but will come together as you keep carefully folding.
Pipe or spoon small blobs onto baking trays lined with baking paper leaving plenty of room between them so they have room to expand.
Heat the oven to 160C while you finish piping the macaroons. Leave the macaroons on the bench to skin over before you bake them - at least half an hour. Bake for 15-20 minutes then allow to cool completely before removing from baking paper and sandwiching together with chocolate icing or ganache.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Thanks for the correction!
I've changed the name!
Sorry to be picky, but I think by definition (c/o Zumbo) these are Macarons, not macaroons
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Thanks going to have to try this one, they looked stunning yesterday
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