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French Macarons (from French Recipe Community)


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Ingredients

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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)
5

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.

     

     

     

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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.

 


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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Comments

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  • i just made these and they didnt rise at all and...

    Submitted by nicoledaniel on 10. February 2017 - 18:12.

    i just made these and they didnt rise at all tmrc_emoticons.( and they are hard. any tips?

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  • I have made these numerous

    Submitted by teesh92 on 14. September 2016 - 17:25.

    I have made these numerous times and they always work out perfectly tmrc_emoticons.) Thanks for a great recipe!

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  • Made these yesterday, I was

    Submitted by GEBDEB on 5. May 2016 - 13:34.

    Made these yesterday, I was pleasantly surprised how awesome they turned out! Perfect for a first try  tmrc_emoticons.D

    Will be defintely making these again. I didnt have almond meal but had whole almonds, so I just whizzed these up instead. Thanks for the great recipe.

    Also, I used both baking paper and silicone macaron mat - the baking paper worked far better. Will use only baking paper next time.

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  • Thank you so much! These

    Submitted by JJayne on 3. May 2016 - 17:32.

    Thank you so much! These worked fabulously!! I used fresh egg whites and still worked as I think the temp of them helps! 

    I haven't made macaroons in such a long time and this was sooo easy compared to the old way! The skins didnt crack, I did loose a few by them breaking when taking off tthe mat, but no where as many as I used to loose! 

     

    Thank you for the tips as well as I have made the shells in advance for this weekend and will fill them on Friday to store in the fridge over night And freeze the rest for another party in a couple of weeks! 

     

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  • Hi NicOlb, Sorry you did not

    Submitted by Thermomix in Australia on 12. April 2016 - 11:52.

    Hi NicOlb,

    Sorry you did not have success with this recipe. A few things to make sure when whisking eggs..Use XL size eggs, ensure your bowl and whisk are thoroughly clean and dry before adding eggs and use day old egg whites as per the tips section?

    Good luck for your next batch,

    Cooking 7

    Thermomix Head Office

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  • This recipe just did not work

    Submitted by NicOlb on 8. April 2016 - 22:56.

    This recipe just did not work for me at all. I followed the instructions to the letter. My egg whites did not look glossy to me, in fact they looked over-beaten and dry. The macarons did not rise and did not have a smooth top and were very crunchy on eating.  On the upside, my kids loved them as almond biscuits.  Any idea where I went wrong?

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  • I have made a lot of macarons

    Submitted by louiseburr on 6. February 2016 - 10:15.

    I have made a lot of macarons in my time but this recipe is the surest way to success! I have found that, depending on the temp of the egg whites to begin with, I may have to whip them for longer before adding the sugar. Up to 2.5 min vice 1.5 min. I have also found that I need to pipe a bigger circle than instructed because mine just didn't spread from 2 cm to 5 cm; I went with about 3.5 cm, which spread to 4 cm after tapping.

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  • These were fantastic!

    Submitted by ains_nic on 19. February 2015 - 21:55.

    These were fantastic! Thankyou  tmrc_emoticons.)

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  • Hi Shell Shell 77,  No, we

    Submitted by Thermomix in Australia on 29. December 2014 - 13:01.

    Hi Shell Shell 77, 

    No, we did not spray the mat before piping the macarons.

    Hi Sarjay1,

    Sorry to hear about that. Did you also use a silicon mat, and was there any trace of fat or oil on the mat, which could have caused the macarons to burn/not rise?

    Thermomix Head Office

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  • These look fantastic. Well

    Submitted by Shell Shell 77 on 27. December 2014 - 07:12.

    These look fantastic. Well done! Just a question, did you spray the silicone mat before piping?

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  • These were a disaster. All

    Submitted by Sarjay1 on 14. December 2014 - 18:18.

    These were a disaster. All was good until the cooking phase. The first batch came out burnt so I reduced the time to 10 min. The second lot were still just burnt and the third lot (I reduced the temp to 120) just didn't rise that well. I stuck them in the freezer to remove the baking paper as they were not budging and this didn't help. I won't be giving this a go again, too much effort for something that just didn't work. 

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  • Oh, I thought you meant

    Submitted by Miss Fauxmomix on 22. June 2014 - 19:51.

    Oh, I thought you meant dehydrated berries.

     

    Kirrin of www.kirrinskitchen.com

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  • Have you tried putting them

    Submitted by jordman on 9. March 2014 - 14:08.

    Have you tried putting them in the freezer for a few minutes... There was that suggestion in the comments... Good luck...

     

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  • so added cocoa to the almond

    Submitted by naysplace on 19. October 2013 - 17:19.

    so added cocoa to the almond meal but think i overwhipped the eggs as wadst fluffy but more liquid before i added the almond meal - will see what they look like once cooked. this is my first try  ::

     

     

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  • Hi Team Pearce, yes craisins,

    Submitted by Thermomix in Australia on 2. September 2013 - 13:56.

    Hi Team Pearce, yes craisins, or blueberries or any other dried berries that you think will go with the white chocolate ganache.

    Thermomix Head Office

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  • Dried berries? Please clarify

    Submitted by Team Pearce on 31. August 2013 - 09:56.

    Dried berries? Please clarify do mean cranberries? Or fresh berries washed and dried?

    thank you 

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  • Hi. I have silicone mats like

    Submitted by Daltond on 14. July 2013 - 19:54.

    Hi. I have silicone mats like the ones in the photos, but the macarons seems to stick even though I have cooked them to the point of over cooking them.  Can I use nonstick spray or will fat ruin the macaron? Thanks D

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  • Would love to colour these

    Submitted by THERESE79 on 4. June 2013 - 18:44.

    Would love to colour these differently and put lemon curd inside, has anyone tried this... will it work? Just trying to find a macaron receipt to go with the lemond curd... any more ideas?

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  • Thanks for your tips - I have

    Submitted by Karlie on 22. January 2013 - 08:14.

    Thanks for your tips - I have made many macarons usually with good success but this was my first time in a new house with a new oven and a new method (yes, thermie and this recipe...!) and after trying 3 batches with zero success yes I did give up.  I will try mixing the mixture a bit more as I was scared of over-mixing - and will try reducing the oven temperature a little although have already tried variations.  Guess I'm a bit more used to my oven now... and I will wait for a dry day which thankfully aren't too few and far between here tmrc_emoticons.)

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  • Great recipe use it all the

    Submitted by chezclaude on 4. December 2012 - 15:58.

    Great recipe use it all the time thank you  tmrc_emoticons.) tmrc_emoticons.)

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  • Hi Karlie, There are a couple

    Submitted by Thermomix in Australia on 16. October 2012 - 11:57.

    Hi Karlie,

    There are a couple of factors that may be contributing to these larger-than-usual feet. We suggest:

    - Ensuring your almond meal is very fine

    - Mixing your more until you have a smooth, shiny consistency that still has suitable air in to make them nice and fluffy

    - Reducing the oven temperature by 10 degrees

    - Tapping your trays onto a bench top to remove the air trapped in the centre of the shell prior to leaving to rest

    Try these few tips and let us know if you have any more success Karlie. Don't be disheartened that your first batch didn't work - very often this is the case when you first make macarons, even professionals can stumble at the beginning. As you make them more often and your confidence grows we are sure you will get the hang of it. We would love to see the end result tmrc_emoticons.)

    Thermomix Head Office

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  • This was my first attempt at

    Submitted by hayleybrigatti on 24. September 2012 - 13:31.

    This was my first attempt at ever making macarons and I was pretty impressed! Not perfect but i thought they turned out pretty good for a first go! Your instructions were really easy to follow, thanks for a great recipe!

     

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  • Help - can you help me?  What

    Submitted by Karlie on 9. August 2012 - 06:17.

    Help - can you help me?  What happened here?  Obviously I didn't mix enough as the macarons were too thick and didn't spread/flatten.


    But what please causes these huge 'feet' and the shells to 'slide' off the top?

    Macaron Disaster! Macaron Disaster!


    Thanks for your help!

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  • I am going to give them a go

    Submitted by Angela de Gunst on 17. May 2012 - 06:45.

    tmrc_emoticons.;) I am going to give them a go today ... can't wait .... will let you know how I go ....

    Ang

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  • YummyI've tried making

    Submitted by christym on 12. May 2012 - 22:09.

    Yummy Yummy
    I've tried making macarons so many times and could never get them right, this time they aren't perfect but they're so much better than my other attempts. Doesn't help living in Malaysia as ganache just melts in this humidity. Will definetely use this recipe again - thank you!

     Cooking 7

     

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  • What terrific instructions. I

    Submitted by rosaB on 10. May 2012 - 08:31.

    Big Smile What terrific instructions. I feel more confident about making these. Thank you.

     

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