Macaroons with the Thermomix. Once the macaroons had cooled down, they were delicious and were definitely like macaroons, just on a. Since the English word "macaroon" can also refer to the coconut macaron, most people have adopted the French spelling to distinguish the two items It's not just delicious and so pretty but also very easy to prepare with your Thermomix. You can use your favourite colouring, mix and create your own.
Let's start with the basics: A macaron (pronounced mack-a-ROHN) is a confection made up of two round, flat, almond-flour-based cookies sandwiching an emulsified filling like ganache or jam.
Any variation in color or flavor is simply a variation in the filling, plus some food coloring added to the shells.
What is a MACARON you ask?
You can cook Macaroons with the Thermomix using 10 ingredients and 10 steps. Here is how you cook that.
Ingredients of Macaroons with the Thermomix
- You need 95 of grs ground almonds (which you can grind with the TM).
- You need 95 of grs icing sugar (which you can grind with the TM).
- It's of To make sure the bowl is residue free.
- Prepare 300 of grs water.
- It's 50 of grs vinegar.
- It's of For the Italian merengue.
- You need 75 of grs cater sugar.
- It's 20 of grs water.
- Prepare 2 of eggs whites (room temperature).
- Prepare 2/3 drops of food colouring.
While it's easy to combine the entire can of sweetened condensed milk with the entire bag of sweetened coconut, cutting back the condensed milk slightly makes a pleasant difference. A macaron (/ˌmækəˈrɒn/ mak-ə-RON; French: [ma.ka.ʁɔ̃]) or French macaroon (/ˌmækəˈruːn/ mak-ə-ROON) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar. Its direct on-device screen gives access to thousands. Coconut Macaroons have a wonderfully sweet coconut flavor with a crisp exterior and a soft and chewy texture.
Macaroons with the Thermomix instructions
- Prepare two oven trays with greaseproof paper. Have a piping bag ready with a round tip..
- Add into the bowl the sugar and the ground almonds and grind 10 sec/ speed 10. if they are not grinded properly. just give it another 5/10 sec. Put in a bowl for later. Rinse the bowl with soap and rinse, no need to dry..
- Add to the bowl the 300 grs of water and the vinegar and program 10 sec/speed 7. Add the butterfly and program 10 sec/speed 4. Empty the bowl, rinse and dry everything really, really well. This process will have made sure that the mixing bowl and everything else is completely oil and residue free..
- Add to the bowl 65 grs sugar and 20 grs water without the measuring cup and program 4 min/115 C/ speed 1. Put in a bowl and for later..
- Insert the butterfly in the blades and add 10 grs sugar, egg whites and food colouring and beat for 2 min/speed 3.5.
- Use the spatula to make sure the mixture is at the bottom of the mixing bowl and without the measuring cup, beat for 5 min/speed 3.5 add in the 2 first minutes the sugar and water in step 4, pouring it really slowly. Remove the butterfly and add to a large bowl. Add 3-4 tbsp. at a time of the icing sugar with the almonds into mix and making sure that you fold the sugar and do not stir it. Do this until you have finished all the almond sugar..
- Put this mixture into a piping bag and add little dots to the trays. Make sure that you have the piping bag a 1cm from the tray and squeeze a bit of merengue. Slowly lift the piping bag (but do not make circles). Make sure that they are about 3/4 cms apart to make about 40/48 units. Lift the trays and let it drop onto the worktop. Allow to rest about 15/20 min.
- Turn on the oven 140 C but do not use the fan!.
- Put in the oven during 14 minutes. Let them cool down until they are completely cold and then you can add anything that you like. I like them with NUTELLA and Thermomix made lemon curd..
- Filling Variations for Macarons (Buttercream) Pink macarons: raspberry, strawberry are good matches, or for contrast add a little vanilla flavouring to the buttercream. Green macarons work very well with a pistachio flavoured cream, use either food additive or finely ground, pistachio nuts. Still green, add a little coconut, fresh lime zest and a tiny squeeze of the juice for a zingy filling. Purple, blueberry flavor is perfect. Cream coloured vanilla extract for an extra creamy taste..
There are a lot of recipes for Coconut Macaroons, and I have some of my favorites on the site. While they are all bursting with dried coconut, they differ in both technique and ingredients. Watch how to make a perfectly round, crisp macaroon in this video. In this video, we'll show you how to make perfect French macaroons. These airy, crispy cookies are easy to make with these tips.
