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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
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6
58min
Preparation 40minBaking/Cooking -
7
advanced
Preparation -
8
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Recipe is created for
TM 31
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5
Recipe's preparation
- 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
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
17. 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.
18. 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.
19. 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
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Add a commentThis recipe was a winner! have never attempted...
This recipe was a winner! have never attempted macarons before. Followed it exactly, and also sifted the icing sugars & almonds. Cooked at 135degrees Fanforced for 18mins. Had lots of small dots of almond skins in the batter (like freckles!) so next time i will use blanched almonds.
My first attempt and it was a winner! Key is to...
My first attempt and it was a winner! Key is to follow exactly!
Thank you from Thermomishes
I have now just completed my 2nd batch after...
I have now just completed my 2nd batch after following this recipe exactly. The results were perfect each time. Thank you, these ratios work out perfectly.
One additional thing I do is sift the icing sugar and almond mixture into the egg whites. I have tried two other recipes with less success.
My macaroons turned out quite flat! I could...
My macaroons turned out quite flat! I could already see this happen when I was piping them. Too much egg white maybe in comparison to sugar/almond meal?
Hi Nicole,...
Hi Nicole,
just made these for the second time. The first time I was very impressed as I've attempted these a number of times without success.
Great recipe. Very easy to follow.
I added more colour this time. And they are much brighter, however a slight browning on top. Is this the temp of oven? I baked at 150 for 13-15 mins. Next time I might try 140.
I haven't filled this batch yet, and used a different template so they are a little bigger than yours. A few have a peak on top too which didn't happen last time.
let's just say I'll be happy to try and try again until I have perfected these. Still delicious even if they don't look 100%.
When I have them down pat I'll try different flavours.
Thanks so much for this great recipe. I had my...
Thanks so much for this great recipe. I had my first attempt last week at making these and by the time I put the last batch in the oven I had worked out a time that worked in my oven which was about 5 mins less than stated. But every oven is different so that is no reflection on the recipe which is easy to understand and make. My family ate the dodgy ones and still loved them and I took the good ones to work and they went down a treat. Just getting ready to have another go at perfecting these little lovelies for Mothers Day
Justinesorensen: I saw a tip somewhere that they...
Justinesorensen: I saw a tip somewhere that they add a little violet to their colours because the baking process brings out the yellow.
The women who ran a mac shop near my mentioned...
The women who ran a mac shop near my mentioned that older eggs work better than fresh eggs.
Blanched almonds will give you a smoother mixture than skinned.
And, the weather will affect how long your macs need to sit before going into the oven. Humidity is not your friend with macs. The outside of the shell shouldn't be gooey - ie if you touch them the mixture won't stay on your finger. Having them dry enough, but not too dry, will help them form the cute little pied. If they're not dry enough they'll crack when cooking.
But, the think with macarons is that even if they don't turn out perfectly they're still delicious
Hay25: that's an awesome idea ! I have his book...
Hay25: that's an awesome idea ! I have his book too but ive been too scared to try out one of his recipes yet. But life the filling idea 💡
Hi guys first time wanting to attempt these. I was...
Hi guys first time wanting to attempt these. I was just wondering can I use the icing mix made in my thermi ?
Is there any suggestions on making blue Macarons...
Is there any suggestions on making blue Macarons and stopping the colour from turning green?
Great recipe! This was my first time making...
Great recipe! This was my first time making macarons and they turned out well. Some of my shells were hollow but this could have mean that my oven runs too hot. I didn’t have a printer so I traced some circles on my baking paper and it worked well. Next time I’ll try sifting the almond meal to make the batter smoother. Thanks again!
Thank you for a great recipe. The very detailed...
Thank you for a great recipe. The very detailed instructions really helped and flavour is great. The only problem i had was that i overcooked them. Th first batch i cooked for 18 mins 150 degrees fan forced, the second batch was 15 mins 150 degrees fan forced and they were still overcooked. Next time i wont use fan forced and probably cook for 13 minutes.
Pop corn...
Used your recipe for the shells. Decorating and filling from the book Zumbarons by Adriano Zumbo. Thanks for the recipe 😍
monyriv: i think you can use aquafaba to make...
monyriv: i think you can use aquafaba to make vegan macarons
www.facebook.com/thermosarah85
I am trying to add 5 stars, but my computer is...
I am trying to add 5 stars, but my computer is playing up
Mine were ok - I tried making them in two...
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.
Thank you for this awesome recipe! My 7-yr old...
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 breeze
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.
Taggie: I'm certainly no expert, but I thought I'd...
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!
I've made these twice now, great recipe! The first...
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!! 😂
Bswilliams: For the colour of the macarons, I just...
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.
My template does not fit the whole A4 sheet and...
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
Hi Nicole, ...
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.
Dutch:...
Dutch:
can I ask what gel colour did you use? Or is to cocoa
Macarons ...
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!
Leanne31: Pure icing sugar is best to use. Icing...
Leanne31: Pure icing sugar is best to use. Icing Mixture has a non caking agent added and can affect the outcome of your macs
Has anyone Veganised this recipe? I'd love to make...
Has anyone Veganised this recipe? I'd love to make it but you know... eggs....
Worked perfectly for me thanks....
Worked perfectly for me thanks.
Only variation was that I have a hot oven so I cooked at 130 degrees without the fan
Can I use pure icing sugar or is there a reason...
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.
Has anyone made these in the TM5? If so how did...
Has anyone made these in the TM5? If so how did they go and what are the conversions you made?
Tried this recipe and they turned out amazing...
Tried this recipe and they turned out amazing!! Thanks so much.
Really great recipe thank you
Really great recipe thank you for sharing!!
Mine turned out really grainy
Mine turned out really grainy looking, not smooth and shinny. Any ideas why....? ☺
Fantastic recipe! Very clear
Fantastic recipe! Very clear and easy to understand The macarons taste delicious but mine didn't look as amazing as yours but I'm sure with practice I will get better Thanks for sharing!
This was my first attempt
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!
Hi there. Sounds like over
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
Great recipe Nicole very easy
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
Hi Trudy. The shells keep for
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.
Hi Nicole I have never made
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 :
Hi Taggie. I'm glad to hear
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
This was a surprisngly easy
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.