Ingredients
Macaron
- 140 g egg whites
- 70 g caster sugar
- 230 g pure icing sugar
- 120 g almond meal
- 2 g salt
- Food Colouring GEL (Optional)
Filling
- 120 g Butter
- 300 g icing sugar
- 30 g Milk
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 140 degrees
2. Line Two Baking Trays with Baking Paper - Set Aside
3. Insert Butterfly. Place Egg Whites and Caster Sugar in Bowl and beat 5mins/37 C /3.5 speed
4. Add Food Gel/Dye if desired
5. Mix further 1-2mins / 37 C/3.5 speed
6. In Thermoserve or separate bowl.Sift the almond meal, icing sugar and salt twice. Discard any lumps.
7. Fold in the egg white mixture. It should take 30-50 folds using a rubber spatula. It should be very smooth but not runny.
8.Pour mixture into a piping bag and pipe round discs onto baking tray.
9. Tap tray hard 3 or 4 times to release any air
10. Let sit on bench for 30mins
11. Bake for 18-20 mins in oven or until the macaron feet peel of paper (be gentle)
12 Let cool before preparing icing
Filling
1. Place butter and icing sugar into TM Bowl and mix on
"Counter-clockwise operation" speed 2 for 4 minutes. after 30 secs add milk. Scrap sides if needed
Macaron
Tip
I leave my egg whites out on bench for a day. (4 egg whites is approx 140g egg whites)
Macarons can be made ahead of time and put in freezer until ready to use.
I decorated mine with a swirl of icing and then some etible beads, put a lollipop stick in the centre and tied a bow.
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
Ummm, that's a macaRON, not a macaroon!
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