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Macarons


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Ingredients

30 portion(s)

Shells

  • 230 grams icing sugar, CSR soft icing sugar
  • 50 grams icing sugar, CSR soft icing sugar
  • 150 grams raw almonds, to make almond meal
  • 120 grams room temperature egg whites
  • 3 dashes gel food colouring of choice

Choc Ganache Filling

  • 150 grams Cadbury Dark cooking chocolate 45%
  • 100 grams thickened cream
5

Recipe's preparation

  1. 1. Be prepared!

    Leave 4 eggs out for at least 24 hours to bring them back to room temp.

    Print out this template 6 times

    //www.southernfatty.com/wp-content/uploads/2015/02/1-5inch-Macarcon-Template.jpg

    To pipe shells onto baking paper over the top of these.  

    Three extra large trays or 6 regular trays to fit the A4 sheet of paper on.

    Piping bag - either two small disposeable bags or a large bag. I just cut straight across the bottom of the disposeable bags after I have filled them with mix. Or use a small round tip in the large bag. A glass to hold the piping bag while spooing mix in.

    Grab out a large mixing bowl and a small bowl.

    Spatula.

    Food Colouring.  

    Butterfly.

    Cooling racks.

     

    2. Seperate 4 egg whites into a small bowl and set aside.

     

    3. Place the small mixing bowl on top of thermomix lid and hit the scale button to bring the scales back to 0.  Spoon 50 grams of Icing sugar into small bowl and sit aside.

     

    4. Place 150 grams of almonds into the bowl.  

    Mill on Speed 9 for 10 seconds.

    Add 230 grams of icing sugar into the bowl and mix for 10 seconds on speed 9.

    Sit aside in a large mixing bowl.

     

    5. Wash your bowl and make sure it is completely dry.  To ensure there is no water in the bowl place it on the machine, place lid on and spin the blades at speed 9.  This will release any water hiding.  Wipe the bowl with paper towel.

     

    6. Place the butterfly in.

    Tip in 120 grams of egg whites.

    Beat for 5 minutes, 37 degrees, speed 3.5, measuring cup OFF.

    At 3.5 minutes tip in reserved sugar (50 Grams) through the lid opening (DO NOT TURN BLADES OFF).

    At 3 minutes add a good 3 squirts of gel food colouring.  This can be found at spotlight. I used regal purple.

     

    7. Empty the egg white mixture into the large bow with the almond meal/icing sugar mix. To get all of the mix out place the bowl back on and spin the blades to release all of the mixture.

     

    8. Gently fold the mix together.  Slow movemnets around the outside of the bowl. If you are too rough your mix will be a flop tmrc_emoticons.(

     

    9. Spon mix into piping bag or small bags. Cut a straight edge on the small piping bags.  I brought some of ebay for a few dollars and I find them easier to use with this mix.

     

    10. Pipe onto the x on the template under the baking paper until it hits the inside of the biggest circle. After all are piped bang your trays on the bench 5 times each to release any air bubbles.

     

    11.Pre-heat your oven to 150 degrees. Let macs stand for at least half an hour. Remove paper templates and keep aside in your cook book.

     

    12. Bake for 18 minutes on 150 degrees.

     

    Make choc ganache.

    13. Place chocolate into the bowl.  Blitz on speed 9 for 5 or so seconds.  

     

    14. Add 100 grams of thickened cream.

     

    15. Set machine to 50 degrees, 5 minutes speed 1. When finished Use spatula to ensure all ingredients have been melted together.

     

    16. Place chocolate into disposeable piping bag in a cup and place into the fridge to cool down. If you dont have these you could use a zip lock bag too tmrc_emoticons.)

     

    Back to Shells

    16. Remove from oven when timer goes off. Touch one shell to see if it comes off easily. If they are not coming off the paper with ease they may need to be cooked for a few minutes longer. Wait a few minutes for them too cool, then place them onto cooling racks upside down.  

     

    17. Pair the shells up by sitting them bottom side down on top of each other to see which ones match best and lay them down upside down, one then the other underneath.  Match all shells up like this.

     

    18. When choc has cooled pipe circles of chocolate onto one shell the gently press the matching shell on top until choc reaches the edge of the shells. 

     

    Place them in a shallow container and place in the fridge.  Enjoy!!!!!!

     

10

Accessories you need

11

Tip

Leave some comments and photos of your creations.  I'd love to see how you go. Nicole xxx


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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  • monyriv: i think you can use aquafaba to make...

    Submitted by ThermoSarah85 on 3. October 2017 - 09:50.

    monyriv: i think you can use aquafaba to make vegan macarons

    www.facebook.com/thermosarah85

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  • I am trying to add 5 stars, but my computer is...

    Submitted by amyk11 on 28. September 2017 - 13:28.

    I am trying to add 5 stars, but my computer is playing up

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  • Mine were ok - I tried making them in two...

    Submitted by amyk11 on 28. September 2017 - 13:27.

    Mine were ok - I tried making them in two different ovens, but think the fan forced at 150 did the best job - and the time was spot on, I added a little bit of peppermint essence with the food colouring - but didn't listen about the three squirts of food colouring and only went with one (as I thought mine might be different) - it needed three...
    Next time I will add more food colouring and a hint more flavouring. The mint with the choc ganache icing was really nice.

    You have done an excellent job with your instructions. I think that it the best effort on the instructions I have seen after cooking around 300+ recipes from the recipe community - especially such a difficult thing to cook. Great job. Thank you for making macarons not so scary. I am excited to try them again.

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  • Thank you for this awesome recipe! My 7-yr old...

    Submitted by expedition84 on 6. September 2017 - 10:56.

    Thank you for this awesome recipe! My 7-yr old chose to make these for a school project...... and i was really worried about how they would turn out. But this easy-t0-follow recipe made it a breezeSmile
    I had too cook mine slightly longer as they wouldn't come off the silicone tray easily, but i probably didn't have the oven as hot as i should have.
    And they taste good too. Thanks for sharing this recipe.Cooking 7

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  • Taggie: I'm certainly no expert, but I thought I'd...

    Submitted by cbeer on 6. September 2017 - 10:52.

    Taggie: I'm certainly no expert, but I thought I'd share with you that I pop my ganache mix in the fridge for it to thicken a little prior to piping onto the shells. Works a treat! Smile

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  • I've made these twice now, great recipe! The first...

    Submitted by cbeer on 6. September 2017 - 10:40.

    I've made these twice now, great recipe! The first time they were a little unorthodox looking because I didn't have the correct piping attachment but now I'm on a roll!
    Mint flavouring in the ganache softened the green colour a little, nothing like kids helping in the kitchen!! 😂

    Choc mint macaronsChoc mint macarons



    Choc mintChoc mint

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  • Bswilliams: For the colour of the macarons, I just...

    Submitted by Dutch on 25. August 2017 - 13:44.

    Bswilliams: For the colour of the macarons, I just used natural red food colouring I had in the cupboard. I'm making these again next week and will be getting the gel that the recipe mentions from Spotlight.

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  • My template does not fit the whole A4 sheet and...

    Submitted by Bakeaholic on 12. August 2017 - 10:04.

    My template does not fit the whole A4 sheet and looks rather small... do I need to adjust the printing size or is it meant to be that small? Thanks in advance Smile

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  • Hi Nicole, ...

    Submitted by allimatthews04 on 11. August 2017 - 15:29.

    Hi Nicole,

    I found they cooked well - but my shells were half hollow, do you think this is over mixing or not tapping them enough to get the air out? Thanks.

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  • Dutch:...

    Submitted by Bswilliams on 7. August 2017 - 11:42.

    Dutch:
    can I ask what gel colour did you use? Or is to cocoa

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  • Macarons ...

    Submitted by Dutch on 25. July 2017 - 11:02.

    MacaronsMacarons

    I only had 50g left of chocolate for the ganache, so I topped it up with 4 squares of milk Lindt chocolate then the rest with the dark raspberry Lindt chocolate. The ganache is SUPER yummy and raspberry flavour!

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  • Leanne31: Pure icing sugar is best to use. Icing...

    Submitted by Cherie Connor on 23. July 2017 - 18:51.

    Leanne31: Pure icing sugar is best to use. Icing Mixture has a non caking agent added and can affect the outcome of your macs Smile

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  • Has anyone Veganised this recipe? I'd love to make...

    Submitted by monyriv on 23. July 2017 - 16:59.

    Has anyone Veganised this recipe? I'd love to make it but you know... eggs....

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  • Worked perfectly for me thanks....

    Submitted by bjajun on 17. July 2017 - 15:48.

    Worked perfectly for me thanks.
    Only variation was that I have a hot oven so I cooked at 130 degrees without the fan

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  • Can I use pure icing sugar or is there a reason...

    Submitted by Leanne31 on 15. July 2017 - 19:19.

    Can I use pure icing sugar or is there a reason you use normal icing sugar. Just checking before I give them a go, as I only have pure icing sugar. Thanks in advance.

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  • Has anyone made these in the TM5? If so how did...

    Submitted by Rissa1975 on 15. July 2017 - 11:44.

    Has anyone made these in the TM5? If so how did they go and what are the conversions you made?

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  • Tried this recipe and they turned out amazing...

    Submitted by Katie Hollas on 7. June 2017 - 23:27.

    Tried this recipe and they turned out amazing!! Thanks so much.

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  • Really great recipe thank you

    Submitted by ayah30 on 23. November 2016 - 14:41.

    Really great recipe thank you for sharing!! 

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  • Mine turned out really grainy

    Submitted by Kristie cairns on 29. August 2016 - 16:28.

    Mine turned out really grainy looking, not smooth and shinny. Any ideas why....? ☺

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  • Fantastic recipe!  Very clear

    Submitted by catwatson on 24. July 2016 - 17:58.

    Fantastic recipe!  Very clear and easy to understand  tmrc_emoticons.)  The macarons taste delicious but mine didn't look as amazing as yours but I'm sure with practice I will get better tmrc_emoticons.)  Thanks for sharing!

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  • This was my first attempt

    Submitted by Bel-1981 on 19. July 2016 - 17:01.

    This was my first attempt making macarons in thermomix, had only made them once previously. Was a good plain macaron recipe and good as a base start. Will vary next time to add a taste variance. 

    18 mins was way too long to cook, so I ended up with some burnt at start - kids enjoyed them plain and burnt as a dry biscuit.

    Makes so many!

    Macarons Macarons

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  • Hi there. Sounds like over

    Submitted by NicoleCarey on 23. April 2016 - 06:46.

    Hi there. Sounds like over mixing to me. I had the same issue. It took me a few times to get my mix right. 

    I also found other ways of piping such as from the side on a 45 degree angle to reduce the spot on top xx

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  • Great recipe Nicole very easy

    Submitted by Leabear796 on 22. April 2016 - 15:01.

    Great recipe Nicole very easy to follow, just wanted to know if i am over mixing my mixture or undermixing as i cannot get rid of the peak on top to the shell once i pipe onto the tray, if i tap too much they turn out flat with no feet, i use a fairly large piping nozzle thinking using a smaller one would cause this but still happens. I have searched online to find an answer but just the usual tapping the trays. Just wondering if anyone has a solution eg less icing sugar, more egg whites, over/under mixing really love this recipe. Cheers Leanne

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  • Hi Trudy. The shells keep for

    Submitted by NicoleCarey on 1. April 2016 - 22:09.

    Hi Trudy. The shells keep for up to 5 days in an air tight container. 

    Filling listed is just choc ganache but you can always add some liquid flavoring such as coconut or peppermint. Maybe strawberry too. 

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  • Hi Nicole I have never made

    Submitted by TrudyP on 1. April 2016 - 12:09.

    Hi Nicole

    I have never made Macarons before. I am about to have a go but need to know a couple of things first. How long can you keep them before filling. And also after filling. Thanks Trudy :

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  • Hi Taggie. I'm glad to hear

    Submitted by NicoleCarey on 3. March 2016 - 07:10.

    Hi Taggie.

    I'm glad to hear they worked well for you.  With the ganache, sit it in the fridge for a while to set it a little bit then pipe it onto the shell and sandwich together xxxx

    Nicole

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  • This was a surprisngly easy

    Submitted by Taggie on 15. January 2016 - 16:31.

    This was a surprisngly easy recipe to follow! And my macarons worked - I highly doubted myself! Thanks for posting such a detailed recipe Nicole. Any problems I had were purely user error. My biscuits browned very quickly so next time I would lower my oven temp to 140 (I think I need a oven thermometer). I did have some difficulty piping them but again that is something I would practice. The one thing I might do differently next time is sift the sugar/almond mixture as I saw on a youtube clip. Some of my biscuits had bigger bits of almond through it which may have been missed by the tmx blades. But apart from that, I was very happy with my first try at these and will make again. Thanks!

    I will add that my ganache was quite runny which made it pretty hard to pipe in and it ran out the sides of the biscuits which made for a pretty messy look. It tasted good though! I'd definitely experiment with a thicker filling next time.

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