http://www.superkitchenmachine.com/2012/15853/macarons-recipe-thermomix.html
Ingredients
- 75 gr. blanched almonds or almond meal
- 140 gr. icing sugar (to make your own see tip below recipe)
- 10 gr. granulated sugar (about 1 tbsp)
- 60 gr. egg whites (about 2)
- pinch of fine sea salt
Instructions based off the recipe from the link above.
- I got ready my hardware. Drew little circles to pipe my macaron and also my disposable piping bag ready.
- First, make your almond meal by grinding almonds for about 10 seconds/speed 10. Then add the icing sugar to the bowl and press the turbo button 4-5 times to “sift” the mixture. That’s what we’ll call a “tant pour tant”, set it aside. Get your bowl clean and dry and put the butterfly on. Add your tbsp. granulated sugar, salt, egg whites and whisk for 4 minutes/3½/MC off. Your meringue has to be really, really firm, slightly glossy and looking maybe a bit too dry. Actually, it should all be stuck to the sides of the bowl. - Follow this to the dot but i went and fire up the temperature to 50C cause i remembered a meringue recipe doing just that. sigh.. i think that made the batter abit weird. After looking into the other recipes, it did not require this temperature settings after all.
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this is how my meringue look like
- Pour the meringue into a big bowl and add the tant pour tant to it. Now, usually you’ll be told to do it in spoonful additions and to be gentle about the folding… but in one macaron class I attended we were told to put it all in at once and to be not-that-gentle, really. So, just be steady, going at it with the classical folding motion but don’t pamper the batter, it actually has to deflate and get a thinner consistency. It should make ribbons that disappear into the batter after some 20 seconds. For this amount of batter, I usually get to this stage after 20 folds, more or less. - i did not get that batter explained in the recipe. my batter was not as runny and i only manage to bake one tray of the wafer instead of 2 trays like the recipe said.
- Pour the batter into the piping bag, cut the tip and pipe the cookies onto your sheets, spacing them about 5 cms apart. My recipe makes 50 wafers, or 25 filled macarons. - Only manage to get half. serious issue with the batter
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- Now, a crucial step: lift the trays straight up, holding level from both sides (parallel to your work surface) and then just let go of them so that they tap hard on the table as they land. Rotate 90 degrees and repeat until you do all 4 sides. You’re letting out all those air bubbles which would cause the surface to crack if they stayed inside the macaron, not pretty. - i did this and i also aged the egg white.
- Preheat your oven at 120C/250F/, no fan. The macarons will develop a “skin” while the oven is getting hot, maybe they’ll take a bit longer than your oven, about 25-30 minutes, you really don’t need more than that. Bake one tray at a time in the middle rack for about 18 minutes, rotating mid-time to get even baking (well, my oven requires this). - macarons took forever to cook. i have to cook an additional 20 minutes, I suspect my batter was so thick that it took that extra time to finish off.
- To check if they’re done, just lift the corner of the baking paper and try to peel it from the bottom of the cookie. If it sticks, it isn’t done. If it comes off, just take the tray out and put the 2nd one in. Cool on the rack and make the filling them with your favourite ganache, jam, lemon curd… - i fill it up with the Thermomix Lemon Curd. The Lemon curd is the life saver of this dish.
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