Ingredients
Macaroons
- 125g ground almonds
- 150g Icing Sugar ( Raw Sugar turned into icing sugar)
- 100g caster sugar
- 100g Egg Whites at room temp
- 2 drops Food colouring - pink !!
Butter Cream
- 100g softened butter
- 200g icing sugar
- 2 drops Food colouring - pink !!
- 2 tablespoons 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
Heat the oven to 150 degrees.
Put the Ground Almonds and Icing sugar into the TM - blitz for 10 secs on speed 10.
Set aside and clean the TM bowl.
Add the butterfly to the TM, add the egg whites - whip for 4 mins on speed 4.
Add the caster sugar and whip for 5 mins on speed 4 until you have stiff peaks.
Add the ground almonds and icing sugar - and food colouring if you like ...and stir together - for 10 secs on speed 1 (reverse).
Put the mixture into a piping bag and pipe circles on the baking paper ( just fill them in!!).
Cook at 150 degress for 13 mins. Leave to cool on a cooling tray.
Put the butter, icing, milk and food colouring into the TM (I didn't wash it !!) and mix for 10 secs on speed 4. Put the mixure in the piping bag to sandwich 2 macaroons together.
Sandwich 2 macaroons together with butter cream.
Macaroons
Butter Cream
To assemble
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
Actually they are 2 very different things
http://www.popsugar.com/food/Macarons-vs-Macaroons-8038818
Did your oven preheat fully? before you put them in the oven- I also only cooked 1 tray at a time in the centre of the oven
Leave them on the tray until totally cool before removing from the paper (peeling the paper off whilst holding the biscuit seem to work for me)
good luck next time
The first time I made them I put all the sugar ( caster & icing) inot the egg white & of course it didn't work but I cooked them anyway ( very flat & sticky) but tasted good as I had divided the mixture & added orange essence to half the mix & choc the other half before cooking. post cooking I did 1 orange & 1 choc half & they tasted good
this time I made them following the instruction properly & wow real macaroons.... Yeah. what is the best way to store them?
For some reason mine were quite soft & moist on the bottom and stuck to the baking paper! They cracked when I tried to remove them to cool. Not sure why?? Perhaps my oven needed to be hotter or they needed to cook longer. I tried for 13 mins then 15 mins and still the same thing happened!!
http://theresnoplacelikeoz.com/foodlove/macaron-vs-macaroon-whats-the-difference/
Thanks MISSJKB but both versions of the spellings are ok ... check out ...
http://www.epicurious.com/recipes/food/views/Raspberry-Chocolate-French-Macaroons-236668
http://www.deliciousmagazine.co.uk/recipes/multicoloured-macaroons
Thanks
Ang
Sorry to let you know but you have spelt the title wrong. It should be macaron, as macaroons are completely different.
I thought these would be difficult to make, but they were easy and came out well - I will be making them again soon for sure !!!
Ang
Are you sure to delete this comment ?