1tspVanilla ExtractVanilla bean extract will give you bean dots throughout the cream if not colouring
Instructions
My first instruction is a BIG ONE - DON'T RUSH THIS - MAKE TIME TO MAKE THESE
Print out Template a few times - I use three sheets - this enables you to make the macarons the same size for pairing
Line 3 trays with baking paper with the template underneath the paperHave you piping bags ready to fill
Separate 4 egg whites into a small bowl and set aside - Best done at LEAST 2 hours before starting. I separate mine the night before and put them in a zip lock bag in the bottom of my pantry - Hey, I'm in Melbourne, it's not that hot!
Let's Start
Place Almonds into the Thermomix bowlMill - 10 SECONDS | SPEED 9
150 gms Raw Almonds
Add Icing Sugar into the bowl with Almond mealMix - 10 SECONDS | SPEED 9Set aside into large bowl (we are going to be adding meringue later)
230 gms Icing Sugar
Meringue Wash
Insert Butterfly Whisk and add Water & Vinegar10 MINS | 100 DEGREES | SPEED 3
1 Litre Water, 50 gms White Vinegar
Tip the water out then let it dry - it will dry quickly with the heat of the bowl or dry with a CLEAN tea towel.
Meringue
Butterfly Whisk inAdd egg whites to the TM bowlBeat - 5 MINUTES | 37 DEGREES | SPEED 3.5After 2 minutes, SLOWLY add 50gms Icing Sugar through the lidDO NOT TURN OFF THE BLADES
Tip the egg white mixture into the large bow with the almond meal/icing sugar mix. Gently fold the mix together in slow movements around the outside of the bowl to the middle. DON'T be rough - it will flop - half way through the folding - ADD food colouring and continue to mix till all is JUST combined
Food Colouring
Spoon the mixture into piping bag. (The Mix Shop has great disposable bags)Cut the bottom of the bag and start piping onto prepared trays.Pipe from outside into the centre to form your perfect circle.
After piping - drop the trays onto the bench a few times to remove ALL the air from the mixture.
Now LEAVE THEM TO DRY - YES Dry!! They need to be touch dry (Not sticky dry) before baking otherwise they will crack - trust me - I tried to push it - Oops!!"They" say 30 minutes - mine too 1.5 hours! Remember - Melbourne.
When ready - heat oven to 150 degrees and bake for approx. 18 minutes, making sure the "feet" have formed before removing from the oven.When removing from the oven, they should easily come off the baking paper. If not, they need a little longer.
When cooled, pair up the macarons - one up/one down for ease of filling.
Filling - White Chocolate
Add chocolate to the TM bowlChop - 5 SECONDS | SPEED 9
160 gms White Chocolate
Add cream to mixture - Check to make sure nothing is sitting on top of the blade.Add food colouring if desiredMelt - 2 MINS | 50 DEGREES | SPEED 2
70 gms Whipping Cream, Food Colouring
Add to piping bag and pipe - outside in on one side of the macaron and pair it up
Filling - Buttercream
Place icing sugar, butter, milk and vanilla into TM bowlCream - 1 MIN | SPEED 4
Scape down the sides of the bowl andMix - 20 SECONDS | SPEED 4
Insert Butterfly Whisk andWhip - 1 MIN | SPEED 3
Remove Butterfly Whisk and add buttercream to piping bag and pipe - outside in on one side of the macaron and pair it up
Notes
Pre make Icing Sugar this with your Thermomix - add sugar to TM bowl - Mill 20 SECONDS | SPEED 10 - this is best done in 200gm lots
Egg Whites. MUST BE ROOM TEMPERTATURE - 2 hours at least out of the fridge
To get the glossy outside and gooey centre - freeze overnight in airtight container. Works a treat!
Piping bags are from The Mix Shop - 100 bags - $8.95 - CLICK HERE - When ordering, I would appreciate it, if you don't have a Consultant - add my name at CHECKOUT - Susan Onslow