Ingredients
Macaron Shells
- 120 grams almonds
- 200 grams raw sugar
- 100 grams egg whites, aged
- 30 grams caster sugar
- 1/4 teaspoon Cream of tarter
Salted Caramel
- 100 grams raw sugar
- 120 grams brown sugar
- 150 grams cream
- 150 grams Butter
- 1 teaspoon salt
- 1/2 teaspoon Vanilla Bean Paste
Apple sauce
- 3 green apples, cored
- 1 pinch cinnamon
- 30 grams water
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. Place almonds in bowl and mill 10 seconds / sp 10. set aside
2. Place sugar in bowl and mill 15 seconds/ sp 10.
3. Add milled almonds to bowl. Mix 10 seconds / sp 10. Set aside. Clean and thoroughly dry mixing bowl.
4. Place egg whites and butterfly whisk in mixing bowl. Insert butterfuly whisk. 4 minutes / sp 4. After 1 minute, sprinkle caster sugar in through hole in lid. If you wish to have coloured shells, add colouring through hole in lid in the last 30 seconds.
5. Fold almond and sugar mixture through egg white mixture.
6. Pipe onto prepared baking trays, approx 2.5cm circles.
7. Heat oven to 135 degrees.
8. Allow piped macarons to sit on bench for approx half hour.
9. Bake for 19 minutes.
10. Allow shells to cool completely before filling.
1. Place all Salted Caramel sauce ingredients into mixing bowl. Cook on 17 minutes / Varoma/ sp2.
2. Remove from mixing bowl and allow to cool completely.
1. Place apples in mixing bowl. Chop for 3 seconds / sp 5.
2. Add water and cinnamon to bowl. Cook for 10 minutes / 100 degrees /
"Counter-clockwise operation" 
"Gentle stir setting" .3. Remove from mixing bowl. Stir in 2 tablespoons of the caramel sauce and allow to cool completely.
Assemble the macarons as follows:
Pipe a small portion of salted caramel onto macaron shell, followed by 1/2 tsp of apple mixture. Sandwich together with a macaron shell on top.
Macaron Shells
Salted Caramel
Chunky Apple Sauce
Assembly
Tip
Be as creative as you like! Try different fillings! Match the colour of the shell to the flavouring
Macarons freeze really well, and are actually best eaten the next day as this allows the flavour from the filling to infilitrate the shell.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
Very confusing recipe that was a complete fail !
Mishi... Cream Of Tartar would go in when whipping egg whites
Make them hold better
ummmm when does the cream of tartar go in???? YOu have no instructions WHEN to add it?/?
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