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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
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
    • 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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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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