Preparation time
1h 20min
Total time
1h 35min
Portion
30
piece(s)
Level
medium
- TM 6
- TM 5
- TM 31
- TM 21
published: 2020/05/29
changed: 2020/05/29
Ingredients
Jaffa Macarons
- 125 g almond meal
- 150 g pure icing sugar
- 100 g caster sugar
- 100 g egg white
- 4 drops orange food gel or pinch of powdered colour
- 100 g dark chocolate
- 1 orange zest
- 60 grams cream
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place almond meal and icing sugar in bowl and mix 10seconds/Speed 9
- Wash bowl thoughrouly with warm soapy water and again with a water and vinegar solution to ensure bowl is clean and free from grease.
- Seperate eggs being careful not to touch the whites. Attach butterfly whisk to bowl, add egg whites and whip 2minutes/speed 4
- Whip for an additional 2minutes/speed4 while slowly adding the castor sugar through the lid.
- Add the almond meal, icing sugar and colour to the mixing bowl. Fold together 10 seconds
"Gentle stir setting" - Place mixture into piping bag and pipe 4cm circles onto lined baking trays about 2cm apart. Leave on bench to dry for 45-60 minutes or until skin forms. Bake at 150 degrees(fan forced) 15-20 minutes. Remove from oven and allow to cool.
- Clean Thermomix bowl, peel orange with vegetable peeler. Remove all of the white and place in thermomix bowl. Blitz 5 seconds/speed 10. Scrape down sides and repeat until fine consistency is acheived.
- Add chocolate to bowl and blitz 30 seconds/speed 10 Srape down sides
- Add cream and heat 2 minutes/50 degrees/speed 3
- Attach butterfly and allow mixture to cool in bowl. When mixture has almost set, (may take upto 45 minutes depending on ambiant temperature) whip 30 seconds/speed 4.
- Pair similar sized macaron shells together and place one face up.
- Fill piping bag with ganache and pipe onto center of macaron leaving about a 5mm gap from the edge
- Place the paired macaron onto of the ganache and gently squeeze together pushing the filling to the edge.
- Keep macarons in an airtight container in the fridge
Macaron shells
Whipped Ganache
Assembly
Tip
Macarons should peel away from the paper when cooked. If they are still a bit sticky in the middle, return to oven for a couple more minutes.
Thermomix Model
-
Recipe is created forTM 6
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. -
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!
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Recipe is created forTM 31
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Recipe is created forTM 21
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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