- TM 31
Ingredients
Shell
- 280 g sugar
- 150 g almond meal
- 120 g eggs whites, room temperature (approx. 3-4 egg whites depending on size of eggs)
- Natural food colouring, (approx. 40 drops)
White Chocolate Ganache
- 100 g dried berries
- 130 g White Chocolate Chips
- 130 g pouring cream (min. 30% fat)
- 25 g butter (optional)
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I'm cooking this todayRecipe's preparation
Preheat oven to 150ºC. Line two baking trays with baking paper and place each tray on top of another baking tray (double baking method). Set aside until required.
Place 50 g sugar into mixing bowl and mill 5 sec/speed 9. Set aside.
Place remaining sugar into mixing bowl and mill 15 sec/speed 9.
Add almond meal and mix 10 sec/speed 9. Set aside. Clean and dry mixing bowl thoroughly, making sure it is completely free of any fat, oil or moisture.
Insert butterfly. Place egg whites into mixing bowl and, with measuring cup removed, beat 5 min/37 C/speed 3.5. After 1½ minutes, gently add reserved sugar through lid opening. After 2 minutes, carefully add food colouring through lid opening.
Remove butterfly. Carefully fold in reserved almond sugar mixture without knocking air out of egg whites by creating a large wheel motion around outside of mixing bowl, folding into the centre. The mixture needs to still have volume at the end of this step without having become too liquidated.
Place mixture into a piping bag with a small star or small round nozzle. Place discs of mixture onto prepared baking trays by first piping 2 cm discs well-spaced onto tray and then lightly tapping tray onto flat surface until discs spread to approx. 5 cm wide. Leave to stand for 1½ hours or until discs feel slightly firmed to touch.
Place double trays into oven and bake for 16 minutes (150C). Remove from oven and set aside to cool.
Place berries and chocolate into mixing bow and chop 15 sec/speed 9.
Add cream and cook 4 min/50 C/speed 1.
Add butter and mix 15 sec/speed 5. Place ganache into refrigerator to set.
Once shells have completely cooled and ganache has set, spoon, spread or pipe ganache onto one shell and very gently sandwich by placing another shell on top. Repeat process until all shells have been used.
Shell
White Chocolate Ganache
Assembling
Tip
This recipe suggests a white chocolate and berry ganache however, you can get creative and invent your own flavour variations. Do some research on seasonal produce and complementary flavours to get the most out of your macarons.
Helpful tips:
Use “old” egg whites for this recipe, i.e. separated a day or two before, or defrosted. Remember to freeze leftover egg whites in a small plastic food bag whenever a recipe calls for yolks only. Defrost egg whites in a few hours at room temperature. Leaving the egg whites out overnight, or even longer, before making the recipe helps the stiffening process and will give your macaron shells more height.
To make evenly-sized macarons you can use a cardboard template onto which you can draw circles diameter 25 mm, 5.5 cm apart. Place it under the baking paper. The rounds will expand from 25 mm to 35-40 mm.
Close the top of the icing bag with a clip. Hold it at a 45º angle and place it at the edge of the circle. Press constantly without moving the bag, until the circle is filled. This method will give you nice round macarons identical in diameter.
Peeling the macarons off the paper can be hard. If they don’t unstick properly, try baking them for a little longer or place them in the freezer for 20 minutes before peeling them off easily.
The shells can be made in advance and kept for a week in an airtight container. Once filled with ganache they will only keep for a few days in the fridge. You can also freeze them for several weeks, and defrost them at room temperature for half an hour to an hour before serving.
You can make your own almond meal by milling blanched almonds for 15 sec/speed 7 or until desired consistency is achieved. It needs to be very fine for this recipe.
Try flavouring your macaron shells with vanilla, rose or peppermint extract. You can also use dry spices such as cinnamon, cardamom or nutmeg but be careful about throwing off the solid to liquid ratio of the macaron mixture.
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.
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Comments
These worked!!!! I was so happy!!! Thank you for an EXCELLENT recipe - perfect for a first timer.
The hardest thing about this recipe was getting my oven timing and temperature right - the first batch were a bit too chewy and stuck to the tray and the later batches while crunchy, were colouring on top.
What I didn't do: I didn't use double trays, I didn't mill my own almonds or icing sugar (I bought pre-ground), I didn't age my egg whites overnight (but did let room temp eggs sit out separated for an hour) and I didn't wait the full 1.5hours to bake after piping (only about 45 mins).
What I did do: I used a template from the Southern Fatty website as mentioned in another recipe (he also has great macaron tips), I did use gel colouring but it faded towards the end of the bake so will use more next time and I made sure I premeasured everything and did a vinegar wash on my bowl and butterfly. Can't wait to experiment with different flavours!
i just made these and they didnt rise at all
and they are hard. any tips?
I have made these numerous times and they always work out perfectly
Thanks for a great recipe!
Made these yesterday, I was pleasantly surprised how awesome they turned out! Perfect for a first try
Will be defintely making these again. I didnt have almond meal but had whole almonds, so I just whizzed these up instead. Thanks for the great recipe.
Also, I used both baking paper and silicone macaron mat - the baking paper worked far better. Will use only baking paper next time.
Thank you so much! These worked fabulously!! I used fresh egg whites and still worked as I think the temp of them helps!
I haven't made macaroons in such a long time and this was sooo easy compared to the old way! The skins didnt crack, I did loose a few by them breaking when taking off tthe mat, but no where as many as I used to loose!
Thank you for the tips as well as I have made the shells in advance for this weekend and will fill them on Friday to store in the fridge over night And freeze the rest for another party in a couple of weeks!
Hi NicOlb,
Sorry you did not have success with this recipe. A few things to make sure when whisking eggs..Use XL size eggs, ensure your bowl and whisk are thoroughly clean and dry before adding eggs and use day old egg whites as per the tips section?
Good luck for your next batch,
Thermomix Head Office
This recipe just did not work for me at all. I followed the instructions to the letter. My egg whites did not look glossy to me, in fact they looked over-beaten and dry. The macarons did not rise and did not have a smooth top and were very crunchy on eating. On the upside, my kids loved them as almond biscuits. Any idea where I went wrong?
I have made a lot of macarons in my time but this recipe is the surest way to success! I have found that, depending on the temp of the egg whites to begin with, I may have to whip them for longer before adding the sugar. Up to 2.5 min vice 1.5 min. I have also found that I need to pipe a bigger circle than instructed because mine just didn't spread from 2 cm to 5 cm; I went with about 3.5 cm, which spread to 4 cm after tapping.
These were fantastic! Thankyou
Hi Shell Shell 77,
No, we did not spray the mat before piping the macarons.
Hi Sarjay1,
Sorry to hear about that. Did you also use a silicon mat, and was there any trace of fat or oil on the mat, which could have caused the macarons to burn/not rise?
Thermomix Head Office
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