THERMOMIX ® RECIPE

1 Zumbo Strawberry Bubblegum Macarons

Recipe's preparation

Macaron Shells

Preheat oven to 50 degrees.

 

If using blanched almonds, blitz 20sec/speed 10, or until you achieve a fine crumb consistancy.

 

Place almond meal on a lined baking tray and place in the oven for 30mins to dry. Remove from the oven and cool to room temp.

 

Increase oven temp to 150 degrees.

 

Line baking trays with baking paper.

 

Place sugar in bowl and blitz, 3 sec/speed 9 to make caster sugar.

Remove the TM bowl and weigh 100g caster sugar into a bowl and set aside. Blitz the remaining sugar for 10sec/speed 10 to create icing sugar.

 

Add cooled almond meal to icing sugar and pulse on turbo 2-3 times. Scrape down the sides well with the spatula and turbo one more time. Set aside almond meal mixture.

 

Clean TM bowl well using soap and vinegar.

 

Insert Butterfly. Place eggwhites in the bowl. Whip 2mins/37degrees/speed4. Reset timer for another 2mins/37degrees/speed 4 and slowly add the reserved caster sugar through the lid, spoon by spoon, to create a sturdy whipped mixture.

 

Transfer the egg white mixture to a large clean bowl. Gently fold through almond meal mixture a third at a time. Add food colouring with the last third of almond meal. Continue to gently mix until you achieve a smooth ribbon consistancy.

 

Transfer the batter to a piing bag with a 1cm nozzle. Pipe the batter onto the lined baking trays. Lightly tap the trays onto a bench two to three times to slightly flatten the batter.

Leave the shells to dry for approx 30mins. This will ensure that a nice foot will develop on the macaron.

 

Bake for 12-13 mins until puffed and just set. Remove from the oven and allow to cool before filling.

Strawberry Bubblegum Ganache

Place strawberries in the bowl and blitz 10sec/sp 9.

Remove and push through a fine sieve or squeeze through a nut milk bag to remove the pulp and seeds. This should leave you with approx 150g of puree.

 

Add puree and Hubba Bubba pieces to the TM bowl. Cook 1min/100degrees/sp 1 or until the bubblegum has disolved.

 

Add White chocolate stir 1min/"Gentle stir setting" or until the chocolate has melted.

Leave to rest until the temp drops to 50 degrees.

 

Add butter and blitz 7 sec/sp 7.

 

Set mixture aside until firm enough to pipe.

 

Fill a piping bag with 1cm nozzle with the ganache. Pipe the ganache on the flat side of a macron shell and top with another macaron shell. Continue with remaining shells.

Put macarons in the fridge to set completely. Bring to room temperature to serve.