- 1 egg, (separated)
- 90 grams caster sugar
- 225 grams almonds
- Zest 1 orange
- 2 tbsp juice of orange
- mixed peel
1h 10minPreparation 1h 10minBaking/Cooking
8Recipe is created for
Preheat oven 160C. Line tray with baking paper.
Place orange zest in dry bowl and grate 10-20 seconds/speed 8. Set aside.
Place almonds in bowl and mill 6-8 seconds/speed 6. Set aside with zest.
Add egg yolk and sugar to bowl and mix for 10 seconds/speed 5. Return orange zest and almonds to bowl, add juice and combine 5 seconds/speed 5. Set this mixture aside in a bowl.
Thoroughly clean and dry TM bowl. Insert butterfly and put egg white in bowl and whisk 90 seconds/speed 4 or until egg white is firm (soft peaks).
Fold into almond mixture, in 2 batches until combined. Cover and refrigerate for at least 1 hour. Roll tablespoons of mixture into balls and roll in icing sugar to coat liberally. Arrange on prepared tray and put a piece of mixed peel in the centre of each as a stem. Bake for 25 minuutes or until light golden and firm to touch. Set aside on trays to cool completely. Serve.
Also suitable for TM5
Recipe sourced and converted from Better Homes and Gardens Magazine
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.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.