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Chocolate Fruit and Nut Macaroon Slice


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Ingredients

20 piece(s)

Chocolate Fruit and Nut Macaroon Slice

  • 250 grams Scotch finger biscuits
  • 110 grams raisins
  • 75 grams macadamias
  • 75 grams icing sugar
  • 200 grams chocolate
  • 90 grams Butter
  • 1 egg
  • 2 egg whites
  • 110 grams caster sugar
  • 16 grams cocoa
  • 100 grams dessicated coconut
  • 6
    35min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 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.
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
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Recipe's preparation

  1. If you have a second bowl, do a quick wash with warm water and 30 gm vinegar.

    TM6, use Pre clean function on Universal.
    TM5/31 turbo for 2 seconds 3 times. Wipe dry with paper towel and set aside for topping.

    Line a square (or small) slice tin with baking paper.

    Add 125gm biscuits to clean dry bowl and crush for 5secs/speed 5.

    Add remaining biscuits, broken roughly by hand as you add them to the bowl.

    Add raisins, macadamias and icing sugar to bowl. Mix for 2 secs/speed 5 and set aside in a small bowl.

    Without washing thermomix bowl add chocolate. (I usually do half dark and half milk) and chop for 5 secs/speed 5. Add butter and melt for 3 mins/65 deg/speed 2 without MC.

    Scrape down sides and add reserved dry ingredients and egg and mix for 10 secs/speed 2.

    Press into prepared tin and set aside till topping is ready. Preheat oven to 180 degrees.

    If you don’t have a second bowl, wash your bowl thoroughly and do a vinegar wash as above. OR…you can use stand/hand mixers if you can’t be bothered. You want a very clean bowl for whipping egg whites.

    For macaroon topping, place a small bowl on top of lid and weigh in 110gm caster sugar and set aside.

    Put butterfly in place and add egg whites to clean dry bowl. Whip for 2 mins/37 deg/speed 4.

    Set machine to go for 3-4 mins/speed 4 and gradually add in sugar, one spoonful at a time. Once you have stiff peaks, remove butterfly and add cocoa and coconut and mix gently for 20 secs/speed 1.5.

    Spread over slice and bake for 15-20 minutes until golden. Cool in pan for 15 minutes before removing to a rack too cool completely.

    Cut into squares and store in an airtight container.
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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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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