Preparation time
40min
Total time
58min
Portion
30
portion(s)
Level
advanced
Ingredients
Shells
- 230 grams icing sugar, CSR soft icing sugar
- 50 grams icing sugar, CSR soft icing sugar
- 150 grams raw almonds, to make almond meal
- 120 grams room temperature egg whites
- 3 dashes gel food colouring of choice
Choc Ganache Filling
- 150 grams Cadbury Dark cooking chocolate 45%
- 100 grams thickened cream
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. Be prepared!
Leave 4 eggs out for at least 24 hours to bring them back to room temp.
Print out this template 6 times
//www.southernfatty.com/wp-content/uploads/2015/02/1-5inch-Macarcon-Template.jpg
To pipe shells onto baking paper over the top of these.
Three extra large trays or 6 regular trays to fit the A4 sheet of paper on.
Piping bag - either two small disposeable bags or a large bag. I just cut straight across the bottom of the disposeable bags after I have filled them with mix. Or use a small round tip in the large bag. A glass to hold the piping bag while spooing mix in.
Grab out a large mixing bowl and a small bowl.
Spatula.
Food Colouring.
Butterfly.
Cooling racks.
2. Seperate 4 egg whites into a small bowl and set aside.
3. Place the small mixing bowl on top of thermomix lid and hit the scale button to bring the scales back to 0. Spoon 50 grams of Icing sugar into small bowl and sit aside.
4. Place 150 grams of almonds into the bowl.
Mill on Speed 9 for 10 seconds.
Add 230 grams of icing sugar into the bowl and mix for 10 seconds on speed 9.
Sit aside in a large mixing bowl.
5. Wash your bowl and make sure it is completely dry. To ensure there is no water in the bowl place it on the machine, place lid on and spin the blades at speed 9. This will release any water hiding. Wipe the bowl with paper towel.
6. Place the butterfly in.
Tip in 120 grams of egg whites.
Beat for 5 minutes, 37 degrees, speed 3.5, measuring cup OFF.
At 3.5 minutes tip in reserved sugar (50 Grams) through the lid opening (DO NOT TURN BLADES OFF).
At 3 minutes add a good 3 squirts of gel food colouring. This can be found at spotlight. I used regal purple.
7. Empty the egg white mixture into the large bow with the almond meal/icing sugar mix. To get all of the mix out place the bowl back on and spin the blades to release all of the mixture.
8. Gently fold the mix together. Slow movemnets around the outside of the bowl. If you are too rough your mix will be a flop
9. Spon mix into piping bag or small bags. Cut a straight edge on the small piping bags. I brought some of ebay for a few dollars and I find them easier to use with this mix.
10. Pipe onto the x on the template under the baking paper until it hits the inside of the biggest circle. After all are piped bang your trays on the bench 5 times each to release any air bubbles.
11.Pre-heat your oven to 150 degrees. Let macs stand for at least half an hour. Remove paper templates and keep aside in your cook book.
12. Bake for 18 minutes on 150 degrees.
Make choc ganache.
13. Place chocolate into the bowl. Blitz on speed 9 for 5 or so seconds.
14. Add 100 grams of thickened cream.
15. Set machine to 50 degrees, 5 minutes speed 1. When finished Use spatula to ensure all ingredients have been melted together.
16. Place chocolate into disposeable piping bag in a cup and place into the fridge to cool down. If you dont have these you could use a zip lock bag too
Back to Shells
17. Remove from oven when timer goes off. Touch one shell to see if it comes off easily. If they are not coming off the paper with ease they may need to be cooked for a few minutes longer. Wait a few minutes for them too cool, then place them onto cooling racks upside down.
18. Pair the shells up by sitting them bottom side down on top of each other to see which ones match best and lay them down upside down, one then the other underneath. Match all shells up like this.
19. When choc has cooled pipe circles of chocolate onto one shell the gently press the matching shell on top until choc reaches the edge of the shells.
Place them in a shallow container and place in the fridge. Enjoy!!!!!!
Tip
Leave some comments and photos of your creations. I'd love to see how you go. Nicole xxx
Thermomix Model
-
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
This recipe was a winner! have never attempted macarons before. Followed it exactly, and also sifted the icing sugars & almonds. Cooked at 135degrees Fanforced for 18mins. Had lots of small dots of almond skins in the batter (like freckles!) so next time i will use blanched almonds.
My first attempt and it was a winner! Key is to follow exactly!
Thank you from Thermomishes
I have now just completed my 2nd batch after following this recipe exactly. The results were perfect each time. Thank you, these ratios work out perfectly.
One additional thing I do is sift the icing sugar and almond mixture into the egg whites. I have tried two other recipes with less success.
My macaroons turned out quite flat! I could already see this happen when I was piping them. Too much egg white maybe in comparison to sugar/almond meal?
Hi Nicole,
just made these for the second time. The first time I was very impressed as I've attempted these a number of times without success.
Great recipe. Very easy to follow.
I added more colour this time. And they are much brighter, however a slight browning on top. Is this the temp of oven? I baked at 150 for 13-15 mins. Next time I might try 140.
I haven't filled this batch yet, and used a different template so they are a little bigger than yours. A few have a peak on top too which didn't happen last time.
let's just say I'll be happy to try and try again until I have perfected these. Still delicious even if they don't look 100%.
When I have them down pat I'll try different flavours.
Thanks so much for this great recipe. I had my first attempt last week at making these and by the time I put the last batch in the oven I had worked out a time that worked in my oven which was about 5 mins less than stated. But every oven is different so that is no reflection on the recipe which is easy to understand and make. My family ate the dodgy ones and still loved them and I took the good ones to work and they went down a treat. Just getting ready to have another go at perfecting these little lovelies for Mothers Day
Justinesorensen: I saw a tip somewhere that they add a little violet to their colours because the baking process brings out the yellow.
The women who ran a mac shop near my mentioned that older eggs work better than fresh eggs.
Blanched almonds will give you a smoother mixture than skinned.
And, the weather will affect how long your macs need to sit before going into the oven. Humidity is not your friend with macs. The outside of the shell shouldn't be gooey - ie if you touch them the mixture won't stay on your finger. Having them dry enough, but not too dry, will help them form the cute little pied. If they're not dry enough they'll crack when cooking.
But, the think with macarons is that even if they don't turn out perfectly they're still delicious
Hay25: that's an awesome idea ! I have his book too but ive been too scared to try out one of his recipes yet. But life the filling idea 💡
Hi guys first time wanting to attempt these. I was just wondering can I use the icing mix made in my thermi ?
Are you sure to delete this comment ?