- 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
- 150 grams Cadbury Dark cooking chocolate 45%
- 100 grams thickened cream
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
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.
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
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
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!!!!!!
Accessories you need
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.
Other users also liked...
- Zanzibar Spice Cake
- Chocolate Crunch Slice
- Best Ever Choc Chip Bikkies
- Mexican Chocolate and Banana Cupcakes
- Gluten free chocolate almond chunk cookies
- Dotty's Melting moments
- Chocy Fruity Bicky Slice
- Malt Slice
- Teenee's Butter Icing
- Simplicity Chocolate Cake
- Whole Orange and Poppyseed Cake
- Variation mango passionfruit baked cheesecake