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Preparation time
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0min
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Ingredients

Shell

  • 280 g sugar
  • 150 g almond meal
  • 120 g eggs whites, room temperature (approx. 3-4 egg whites depending on size of eggs)
  • Natural food colouring, (approx. 40 drops)

White Chocolate Ganache

  • 100 g dried berries
  • 130 g White Chocolate Chips
  • 130 g pouring cream (min. 30% fat)
  • 25 g butter (optional)

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Recipe's preparation

    Shell
  1. Preheat oven to 150ºC. Line two baking trays with baking paper and place each tray on top of another baking tray (double baking method). Set aside until required.

  2.  Place 50 g sugar into mixing bowl and mill 5 sec/speed 9. Set aside.

  3.  Place remaining sugar into mixing bowl and mill 15 sec/speed 9.

  4. Add almond meal and mix 10 sec/speed 9. Set aside. Clean and dry mixing bowl thoroughly, making sure it is completely free of any fat, oil or moisture.

  5. Insert butterfly. Place egg whites into mixing bowl and, with measuring cup removed, beat 5 min/37 C/speed 3.5. After 1½ minutes, gently add reserved sugar through lid opening. After 2 minutes, carefully add food colouring through lid opening.

  6. Remove butterfly. Carefully fold in reserved almond sugar mixture without knocking air out of egg whites by creating a large wheel motion around outside of mixing bowl, folding into the centre. The mixture needs to still have volume at the end of this step without having become too liquidated.

  7. Place mixture into a piping bag with a small star or small round nozzle. Place discs of mixture onto prepared baking trays by first piping 2 cm discs well-spaced onto tray and then lightly tapping tray onto flat surface until discs spread to approx. 5 cm wide. Leave to stand for 1½ hours or until discs feel slightly firmed to touch.

     

  8. Place double trays into oven and bake for 16 minutes (150C). Remove from oven and set aside to cool.

  9. White Chocolate Ganache
  10. Place berries and chocolate into mixing bow and chop 15 sec/speed 9.

  11. Add cream and cook 4 min/50 C/speed 1.

  12. Add butter and mix 15 sec/speed 5.  Place ganache into refrigerator to set.

  13. Assembling
  14. Once shells have completely cooled and ganache has set, spoon, spread or pipe ganache onto one shell and very gently sandwich by placing another shell on top. Repeat process until all shells have been used.

     

     

     

Tip

This recipe suggests a white chocolate and berry ganache however, you can get creative and invent your own flavour variations.  Do some research on seasonal produce and complementary flavours to get the most out of your macarons.

 Helpful tips:

 Use “old” egg whites for this recipe, i.e. separated a day or two before, or defrosted. Remember to freeze leftover egg whites in a small plastic food bag whenever a recipe calls for yolks only. Defrost egg whites in a few hours at room temperature. Leaving the egg whites out overnight, or even longer, before making the recipe helps the stiffening process and will give your macaron shells more height.

 

To make evenly-sized macarons you can use a cardboard template onto which you can draw circles diameter 25 mm, 5.5 cm apart. Place it under the baking paper. The rounds will expand from 25 mm to 35-40 mm.

 

Close the top of the icing bag with a clip. Hold it at a 45º angle and place it at the edge of the circle. Press constantly without moving the bag, until the circle is filled. This method will give you nice round macarons identical in diameter.

 

Peeling the macarons off the paper can be hard. If they don’t unstick properly, try baking them for a little longer or place them in the freezer for 20 minutes before peeling them off easily.

 

The shells can be made in advance and kept for a week in an airtight container. Once filled with ganache they will only keep for a few days in the fridge. You can also freeze them for several weeks, and defrost them at room temperature for half an hour to an hour before serving.

 

You can make your own almond meal by milling blanched almonds for 15 sec/speed 7 or until desired consistency is achieved. It needs to be very fine for this recipe.

 

Try flavouring your macaron shells with vanilla, rose or peppermint extract. You can also use dry spices such as cinnamon, cardamom or nutmeg but be careful about throwing off the solid to liquid ratio of the macaron mixture.

 

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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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French Macarons (from French Recipe Community)

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