Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: Trissalicious on August 01, 2010, 01:52:04 pm
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Name of Recipe: Macarons
Ingredients:
125 grams almond meal
150 grams icing sugar (not icing mixture)
100 grams caster sugar
100 grams egg whites (from around 3 eggs)
Preparation:
1. Grind the almonds and the icing sugar (I am sure you can use caster instead) on speed 10 for 10 seconds.
2. Clean out TM bowl and attach the butterfly attachment. Place the egg whites and whip on speed 4 for 4 minutes. Add the caster sugar after 2 minutes. Whip the whites until stiff peaks.
3. Add the almond/icing sugar into the TM bowl with the egg whites. And mix on reverse + soft speed for 10 seconds. (add the colouring if using any - I used green gel)
4. Place the mixture in a piping bag and pipe on baking paper or a silicon mat
5. Dry the macarons for around 30 to 45 minutes.
6. Bake at 150 c (fan forced) for 13 minutes.
7. Remove from oven, cool and fill with piping.
Photos:
Tips/Hints:
For the pistachio buttercream (did not use the thermomix for this) - check here
http://trissalicious.com/2010/07/18/macaron-tower-for-baby-james/
Members' comments
cookie1 - Well, despite Trissa's wonderful instruction I made a lousy lot of macarons. It was a wet day so I had trouble drying them and also I didn't read Trissa's recipe on here (only the one we got from class) and I ground the icing sugar/almond meal/cocoa for 45 seconds instead of about 10 and it started to melt together. The TMX was just too powerful. I pressed on and have ended up with dull macarons with no foot, but they still taste yummy. They have all the lumpy, melted mix through them that makes them look like Cookies and Cream. I wasn't going to waste the mixture. I ended up putting the heater on to try and dry them. Hopefully the next try will be a big improvement.
W...e..l..l. I had another go at the macarons. I'm getting worse not better. But again they taste absolutely divine.
These ones aren't shiny and they have no heel which is disappointing. They also cracked a bit when I was cooking them, but I lowered the oven temperature for the second tray and that was better. But I will persevere, as soon as this lot are eaten.
DD decided she could do better than me so she made some on Sunday. Not a great success either. They can be very hard to get exactly right. Even the weather can effect them.
We really love them so will keep trying.
I made pink and filled them with buttercream flavoured with a few defrosted raspberries. The tang with the sweetness is lovely.
passionflower - Ok so I have had about 80% rate of success with this recipe today, COULDN'T whip my egg whites in the Thermie though at least I think speed4 is too high ended up doing them by hand Shocked.
They didn't turn out perfect but they were very nice crunchy on the outside and nice and soft in the centre. They are very temperamental and I have learned lots from this experience, will deffo do them again with some more adventurous flavours, I kept them simple this time in the name of practise.
I only have one piping bag and I was to lazy to wash and dry it after piping the macarons so my filling is a bit messy.
Sarah - Brisbane - Well, after tasting a macaron for the first time just last week, I started looking for recipes as its disgusting what thy charge for them. Now, they taste wonderful, but they are a lil flat. I am wondering if the extra liquid from the food colouring made the mix a little wet and if i perhaps increased the dry ingredients a little it might be better next time. I am hoping t master them so I can do a Macaron tower/tree for Christmas eve dinner.
cookie1 - When I attended Trissa's class in Sydney that was one thing she said to be wary of. I've actually just bought some oil based powders to use for macaron colouring.I hope it all works out for you.
kathleenm - my macs don't come out right. They're flat and cracked. The mix is thin and won't fluff up no matter what I do the eggs are fresh. I tried it 4 times now and only once did it work (the second time) HELP PLEASE!!!!!!!!!!!!!!!!
Sarahm - Well they worked great, rose and got little feet and then when I rotated them they went FLAT! NOOOOOO!!!!
They had a perfect crispy dome and were lovely and chewy and quite hollow in the centre. I'm not quite sure what went wrong??
They were a bit big, quite big actually, so maybe they got too heavy? They also seemed to take too long to cook, so I turned the temp up from 120ish to 135ish... Maybe that did it??? Definitely trying them again, they were so much easier than I thought they'd be... The piping SUCKED though, so I might buy one of those syringe pipers.
Sarah used the recipe from superkitchenmachine.
(http://www.superkitchenmachine.com/2012/15853/macarons-recipe-thermomix.html)
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Wow Trissalicious, they look fantastic! ;D
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When I saw your blog, I was really hoping you'd convert your Macaron recipe soon. I've never been game to try them, but will have to now - no more excuses!
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they look good enough to eat! i bet they tasted divine as well.
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Thanks Trissa. I think I will have one more try with macarons before I come to your class. At least I'm getting better each time.
I was out recently and someone had made them and they were so proud of them, sadly they were really 2 meringues put together. But they did look lovely as they were lots of colours.
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Good to see you have started using your TMX - but OMG - why not try something difficult to begin. Have you sent Adriano Z some to try? :-* :-* :-* :-* :-* :-*
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;D ;D ;D ;D ;D ;D ;D ;D ;D
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They look very pretty.
I have never tried to bake macarons but only merengues and i was wondering how is the texture inside the macarons when baked?
Are they soft or crisp. Im just wondering because baking only for 13 minutes i imagine they will still be soft inside.
When i bake merengue i usually bake them around 2-3 hours untill completly dry.
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They are a totally different texture bluesed. Quite soft but sort of a bit crisp on the outside. They have a sort of 'heel' on the base where they have risen only a little bit. You can actually see this in Trissa's photo. They don't have the large air holes of a meringue. They are left to dry before baking so that the surface dries out and isn't sticky to touch. A good macaron is divine.
I have used heaps of egg whites and almond meal trying to achieve all this, pracice makes perfect. Trissa has inspired me to try again.
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Thanks, I will have to try to bake that some day when i have a lot of leftover egg whites.
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Hi Bluesed and Cookie1!
Yes the macarons are a bit crispy on the outside and chewy (thanks to the almond meal) on the inside.
http://trissalicious.com/2009/10/26/daring-bakers-october-challenge-lemon-lime-macarons/
Check this post of mine to see how they look inside.
Cheers
Trissa
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I have a question - what if you have nut allergies - what alternative ingredient can you use - instead of almond meal?
Any suggestions?
Thanks :)
Daisy
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Gosh, that is difficult. I will try to remember to ask when I go to the class, to see if you could still make them.
Welcome to the forum Daisyflower.
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oh i love macaroons and luckily can get them at pretty much any local bakery (advantage of living in the land of divine food)...will have to try this and have a look at the french macaroon cookbook i got too to see if there is a diff and finally get around to making them...oh so yum
btw the best macaroons have a very thin crisp outer shell and a soft center but not gooey but its kind of like soft cakey meringe in the middle of the biscuit type part...with a cream or jelly in the center..depends on flavour and who makes them..there is so much variety with these..you an also do mix and match..half/half.. I once saw A macaroon for 8 euros..but it was from one of the finer french patisserie houses!!
...got my mouth watering lol!
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Goodness! It would want to be a very special macaron for 8 euros. :o ;D
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haha not special just a name and it wasnt the small ones or normal ones it was about the size of three of those but still very expensive and like i said its the reputation of the patissiere....its liike homemade chocoolates too..you get them from a well known chocolatiere you will also pay alot for them..they are divine but not worth the expensive prices though! Its like a chanel or gucci type handbag compared to one down at the local bag store lol..the french do that with food too...with a name or reputation you pay ALOT more!!
:)
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I have a question - what if you have nut allergies - what alternative ingredient can you use - instead of almond meal?
Any suggestions?
Thanks :)
Daisy
Welcome Daisy. Sorry, I don't have a nut-free version that I have seen. It may be possible to use certain grains, but it is hard enough with almonds to get the recipe right. :(
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ok i found on french yahoo someone who tried macarons without the almond as she forgot to buy it so here is the recipe you can check it out on her blog and see the photos (in french so dont think most of you will be reading much). She said they dont look as nice as 'real' macarons but sure taste divine! Dont know havent tried them and it isnt translated for thx !
http://recettesetcie.canalblog.com/archives/2010/07/25/18664595.html
Coconut Macarons without Almond
Ingrédients (for 12 macarons):
For the macaron biscuit
- 3 egg whites
120 gr icing sugar
a few drops of colorant
- 50 gr grated coconut
For the filling
- Nutella, jam of your choice, or of your choice depending on your taste
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They look OK to me frozzie.
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Preheat oven 180°.
Beat egg whites until firm, add icing sugar in several lots ie not all at once. Pour in the grated coconut and mix with a spatula lifting delicately the egg whites so they dont collapse. Add a few drops of colorant (i imagine you could easily leave this out) and contine to mix in very delicately.
Pour this preparation into a piping bag (think thats what they are called ion english) and press or squeeze out small disc shapes onto a sheet of baking paper on an oven tray. Cook in oven for around 17 mins leaving the oven door slightly open.
Once cooked, take them out of the oven and allow to cool for a few minutes then detach or unstick them from the baking paper. Fill with filling of choice obviously not nutella for those allergic to nuts!!
there you go hope its an ok version witouth nuts but as i said never tested!! and not thx converted but thats easy enough i imagine just base it on the macaron recipe above?? and maybe ground a bit the grated coconut to get a powder form .may turn out better??
:) :)
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there you go with the rest of the recipe.hope it helps :)
and jd they dont look as pretty as the real ones..i am a bit difficult though lol!
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Thanks frozzie. I read somewhere that people with nut allergies may have problems with coconuts?
I have no problems with nuts, but it may have been ILB who alerted me?
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oops then i apologise in advance as i have no allergies thankfully im a bit naive in that respect and wouldnt have thought that coconut was a problem...
its the only non nut recipe i saw and it was a fluke as the girl who made them had forgotten to buy the ground almonds so she substituted coconut...maybe someone who has an allergy problem can test some with a similar type product but what I have no idea :( :( :(
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Well I've returned and REALLY enjoyed my class on Macarons with Trissa. I ate so many when we were making them, it was lucky I ended up walking about 8km that day. Trissa taught us l ots of little quirky things to do that will help make a successful macaron. She also explained what to look for when we made mistakes and what could cause it.
Trissa if you're reading this Thank you.
While we were making the macarons the store had demonstrations of the Vitamix going. They made soup and also a sorbet, or soft serve icecream. We explained that the TMX would make these even easier and could do lots beside. A couple of the folks were very interested.
I haven't made any macarons at home yet, I'm catching up on housework. Perhaps over the weekend. I'll post my results and photos.
I also went to Herbie's while I was in Darling St. Mmm. I had a little spend up and can't wait to try the spices I bought instead of Masterfoods ones.
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Nice to hear you enjoyed yourself Cookie, can't wait for your pictures. Can just imagine you spruking the TMX at every opportunity, poor Vitamix demonstrator :D :D
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Hi Cookie1 - it was so great to meet you - I had such a great time in the class - partly because you all put me at ease - especially you - I felt like I knew you for a long time!
I can't believe you walked 8km that day! Did you manage to go to Zumbo on Monday?
Trissa
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Sounds like you had a fantastic time Cookie.
I've been following with interest both here and your blogg Trissa, and I'm quite keen to do a class some time in the future if you continue with them, even though I have never had the luxury of even trying one :-)). Having run a few tmx classes though I appreciate the work involved. Great effort & I hope to see this bloom for you!
Cookie, I'm looking forward to seeing all the pics as you become a master at these ;) :-*
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I haven't made any yet, but I do intend to very, very soon. DH kept the place tidy but I still gave it a once over when I got back. Only have all the ironing to do now. I guess I feel a little apprehensive about making them.
Trissa I felt the same, as though we had known each other for some time. It was a wonderful, informative and fun time.
We did get out to Adriano's but it was a bit late and we ended up not hanging round as DD wasn't prepared to give up too much time waiting. So it will have to be for the next trip. We bought some macarons from a well known chocolate shop but felt that the ones we made were much nicer. I spent quite some time in Herbie's spices and brought quite a few home.
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I haven't made any yet, but I do intend to very, very soon. DH kept the place tidy but I still gave it a once over when I got back. Only have all the ironing to do now. I guess I feel a little apprehensive about making them.
Well, if you are trying to procrastinate any more, please feel free to visit me ;) :D :D You'd be busy here for a week or more :-))
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LOL ;D ;D
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Cooollll
I had to come to a foreign thermomix forum to find this :D It will be my next recipe.
Cheers
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let us know how you went pedro. if you are able to post photographs that would be great too ;D
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Well, despite Trissa's wonderful instruction I made a lousy lot of macarons. It was a wet day so I had trouble drying them and also I didn't read Trissa's recipe on here (only the one we got from class) and I ground the icing sugar/almond meal/cocoa for 45 seconds instead of about 10 and it started to melt together. The TMX was just too powerful.
I pressed on and have ended up with dull,macarons with no foot, but they still taste yummy. They have all the lumpy, melted mix through them that makes them look like Cookies and Cream. I wasn't going to waste the mixture. I ended up putting the heater on to try and dry them.
Hopefully the next try will be a big improvement.
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I'm sure you won't give up Cookie :'( :'(
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Maybe Cookie you could crush them up and mix them through some icecream ;) ;D ;D Not a disaster at all in my humble opinion ;)
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Dare I say we have eaten nearly all of them. :'( :'( They taste lovely.
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;D ;D ;D ;D A woman after my own heart!!! Glad to hear they were enjoyed ;) :-*
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At least you are learning & benefiting from your trip to Sydney ;) ;) ;)
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I pressed on and have ended up with dull,macarons with no foot, but they still taste yummy. They have all the lumpy, melted mix through them that makes them look like Cookies and Cream. I wasn't going to waste the mixture. I ended up putting the heater on to try and dry them.
Hopefully the next try will be a big improvement.
at leasst they tasted good..and you know we all have our mysterious stuff ups..ive been cooking all week planning for my DS 5th bday party and he wanted a football field cake (great)..first one was a flop..no idea what i did as i have made it several times now (just not as big) but it flattened and was more like a brownie than a cake lol ..anyway as they say try try and try again and second time round it was perfect..will post photos maybe tomorrow on the bimby choc cake link..anyway got to run as i have 12 5 year olds arriving in a couple of hours arrgghh..next time will be a hit cookie and anyway macaroons are a known difficulty to perfect! (Definately think you need to be zen when preparing them :)
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Thanks Frozzie. I hope the party went well.
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party went off very well cookie thanks and now we are all exhausted..boys are definately alot more energy draining when all together lol...if only i could find the source of all of their energy!
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picked up a copy of Superfood today at the checkout ($2.95), and there are 10 different versions of the marcarons.
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Yes I have that. I like their fillings, very easy to do. I may have another attempt this afternoon if I can fit it in.
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good luck cookie..hope they turn out perfect for you! :)
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Cookie , we are all waiting to hear how you go. Don't think any of us are as brave as you. I bought a book by Alison Thompson, 'Macaron" but haven't been confident enough to try it.
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haha ACW i have about 5 cookbooks just for macarons lol and still havent made them myself just enjoy eating them :) will have to get organised before chrissy for sure ;D
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macarons is a new term for me that i have to get my mind around. its either macaroons or meringues so I need to change my way of thinking...I'm coming around - they look gorgeous! i will need to try 'the old way' to get a success before i know how to proceed TM way tho.
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Thanks Frozzie. I hope the party went well.
Hi Cookie1 - hope the second batch of macarons went well - send me a picture if you manage to make them well (or not) as I would love to troubleshoot if need be! Thanks!!
Trissa
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I will hang my head in shame as I say I haven't made them. We went on a Model A run yesterday. Hopefully very soon.
I'm sure they will be fine this time as I know where I went wrong.
I'll post a picture even if they collapse.
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Talking about macarons ...... I was sitting behind Adriano Zumbo in a cooking class last night. Lent him my biro to use for the night.
Anybody like to make a bid on a pen with his DNA attached? ;D ;D ;D ;D ;D :o :o :o :o
It was a dessert class by a chef Janice Wong from Singapore. really great ideas.
He says that any ideas of him setting up a shop in Melbourne are very much rumours ..... at the moment.
PS - that was at Kirsten's Savour School - win chocolate with Trissalicious http://trissalicious.com/2010/08/31/savour-chocolate-and-patisserie-school-and-my-first-giveaway/ (http://trissalicious.com/2010/08/31/savour-chocolate-and-patisserie-school-and-my-first-giveaway/)
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W...e..l..l. I had another go at the macarons. I'm getting worse not better. But again they taste absolutely divine.
These ones aren't shiny and they have no heel which is disapointing. They also cracked a bit when I was cooking them, but I lowered the oven temperature for the second tray and that was better. But I will persevere, as soon as this lot are eaten.
As promised, here is the failure photo.
(http://i255.photobucket.com/albums/hh142/birdsam/P1010044.jpg)
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thats it! morning tea time - i'm off to put the kettle on, and dream about having one of those with my cuppa
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They look good enough to me Cookie and if they taste as good as they look, that's the main thing. I would never have known what a macaron looked like before Trissa posted her picture and recipe.
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I'm flying over immediately Cookie. Please save me one for afternoon tea. Seriously, I can't see anything wrong with them if they taste OK. But do keep trying because I'm not attempting any until you have cracked the formula ;D ;D ;D
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Well, I wouldn't turn one down if one was offered to me for afternoon tea.I think they look great. ;D
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Cookie, they look beautiful and I'll be dreaming of them with my cuppa this evening :-* :-*
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They look great to me Cookie! I'm always available for taste testing ;)
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Thank you all. I will master them. VHJ, when they work I'll give you a call and you can come round. :-*
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Name of Recipe: Macarons
Ingredients:
125 grams almond meal
150 grams icing sugar (not icing mixture)
100 grams caster sugar
100 grams egg whites (from around 3 eggs)
Preparation:
1. Grind the almonds and the icing sugar (I am sure you can use caster instead) on speed 10 for 10 seconds.
2. Clean out TM bowl and attach the butterfly attachment. Place the egg whites and whip on speed 4 for 4 minutes. Add the caster sugar after 2 minutes. Whip the whites until stiff peaks.
3. Add the almond/icing sugar into the TM bowl with the egg whites. And mix on reverse + soft speed for 10 seconds. (add the colouring if using any - I used green gel)
4. Place the mixture in a piping bag and pipe on baking paper or a silicon mat
5. Dry the macarons for around 30 to 45 minutes.
6. Bake at 150 c (fan forced) for 13 minutes.
7. Remove from oven, cool and fill with piping.
Photos:
Tips/Hints:
For the pistachio buttercream (did not use the thermomix for this) - check here
http://trissalicious.com/2010/07/18/macaron-tower-for-baby-james/
hi when you say "dry the macaron" do you just leave them on the bench / put in the fridge/ put in a slow oven to dry them??????
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Macaron's are my all time favourite treat and my fave shop selling the most delicious ones is La Duree. Naturally I am peeing my pants here seeing this thread and I will be making them TODAY!!! I think you need to slap the tray hard against your worktop after piping them to flatten them , will post a photo if I am successful.
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To dry the macarons you leave them on the bench for 30 or so minutes. To check if they are dry enough touch them gently. They shouldn't be sticky.
Passionflower how did yours turn out?
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i lovvvvvvvvvvvvvvvvvvvve macarons..so delishessly yummy!!! and from the big french houses they are not only delish and often unique but quite pretty ....can be quite expensive though...its about the only patisserie that charges so much...often a couple of euros for one little macaroon but mmmmmmmmmmmm
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They are very special treats and I would pay 8 euros to get an exquisite macaron any day. I tried so many and La Duree are THE BEST ones for my taste, every time I am in London I make a point of getting a box to eat(small box of 4 or 6) and a box to take home and eat the next day(different flavours) ;D.
Ok so I have had about 80% rate of success with this recipe today, COULDN'T whip my egg whites in the Thermie though at least I think speed4 is too high ended up doing them by hand :o.
They didn't turn out perfect but they were very nice crunchy on the outside and nice and soft in the centre. They are very temperamental and I have learned lots from this experience, will deffo do them again with some more adventurous flavours, I kept them simple this time in the name of practise.
I only have one piping bag and I was to lazy to wash and dry it after piping the macarons so my filling is a bit messy.
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Wow!! I think they look perfect passionflower. ;D
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Thank you Denise they were very nice but they had no heel which told me I left them drying to long (about 45 min), also some of them cracked so not quite there yet but I will persevere with them they are very temperamental, I am glad they're not easy to make as I would be the size of the White House. :D
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i know young chefs come from around the world just to learn how to cook these... often they draw perfect little circles all over a piece of baking paper on a tray and when pipe the mix into the circles they then tap the whole tray very gently on the bench to get them all perfectly the same size..they look pretty good monica...sure not like those perfect glossy little bites but pretty damn good for a first time...!!
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Well done passionflower. They would still taste lovely but I can understand you wanting them to be perfect. DD bought an expensive macaron the other day and she said it was horrid. Then a friend bought her some back from Lindt in Melbourne and she was happy. I really must try some again.
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Cookie, I have just read through all the macaron thread. I haven't had time to try cooking yet but the recipe from my class was a little different. We made an Italian meringue ( with a sugar syrup instead of sugar) and the chef said you must use old egg whites for the meringue. Have you tried again?
Monica, your look wonderful.
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Yes Denise I made some on the weekend. I used a recipe that had been succesful for me before and they taste nice but are not beautiful to look at. I somehow got too much heel on them. DD decided she could do better than me so she made some on Sunday. Not a great success either. They can be very hard to get exactly right. Even the weather can effect them.
We really love them so will keep trying.
I made pink and filled them with buttercream flavoured with a few defrosted raspberries. The tang with the sweetness is lovely.
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Well, after tasting a macaron for the first time just last week, i started looking for recipes as its disgusting what thy charge for them. Now, they taste wonderful, but they are a lil flat. I am wondering if the extra liquid from the food colouring made the mix a little wet and if i perhaps increased the dry ingredients a little it might be better next time. I am hoping t master them so i can do a Macaron tower/tree for Christmas eve dinner
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When I attended Trissa's class in Sydney that was one thing she said to be wary of. I've actually just bought some oil based powders to use for macaron colouring.
I hope it all works out for you.
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over here you can buy different powder colourings and its what they use in macaroons and not liquid colourings..;im sure professional patissieres use whatever they want but most amateur cooks use powder colourants..they are pretty easy to find online if you cant find them locally! Also you dont need to use much as often the powder colourings are quite intense :)
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Ooo these look great - might just make them with my leftover eggwhites.
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I have never made macarons before, but would dearly love to. I got the latest "Lakelands" catalogue and there is a silicone macaron mould.I was wondering if buying one of these would make a challenging task into a foolproof task?
This is what the blurb says: "They say presentation is everything, and this handy mould ensures your macaroons are evenly shaped and sized so they look as though they've come straight from a patisserie! Easy to clean and store, its one baking addiion that no macaroon lover should be without. Makes 28 macaroon halves." Its 8 pounds, so about AUD$17 (not taking into account postage)
Sounds tempting doesn't it, but I am hesitant because it sounds too good to be true thatyou may still need a real knack to it??? 2 cents worth from anyone would be appreciated.
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I was really good the other day when the Lakelands catalogue was delivered ... I put it straight in the recycling bin.
Lakelands is absolutely great but full of stuff that you didn't know you needed and as I couldn't think of anything I needed right now I thought it best to stay ignorant ;D ;D
Nik
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Cp you dont need a mould you can just draw circles on a pice of baking paper and use that using something easy to trace around however like any patisserie tmps and ingredients need to be fairly exact.and good quality ingredients. Practice makes perfect right and even if they dont look like perfect litle morsals? At first they will still taste delish ;D
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You can actually buy tins for macarons here now CP but as Frozzie says you certainly don't need them. Just pipe them onto baking paper. You will easily do them all roughly the same size. I'll look forward to hearing how they go.
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You can get a template for the size circles you want, place this under you baking paper and pipe away.
Saves you having to draw or trace the circles onto your baking paper everytime and the template is reusable.
My sisters friend has a cake decorating business and has made a PDF template for this purpose. I can email you the PDF if you like CP.
I've never made macarons though (my OH is allergic to nuts, so I can't use almond meal :()
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thanks Katiej, if you could email the template it would be much appreciated. I'll PM my email address.
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my macs dont come out right :( thier flat and cracked. the mix is thin and wont fluff up no matter wat i do the eggs are fresh. i tryied it 4 times now and only once did it work (the second time) HELP PLEASE!!!!!!!!!!!!!!!!! :( :(
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No expert but it could be due to too much humidity.. .. Also could be an air bubble problem...need to tap those babies out.. I find maras recipe on helenes blog explains it well.. Also its best to seperate the whites 2 to 3 days before and kep them in the fridge but take them out the night before as they need to be at room temp, with most recipes you need to do the croutage ie let them dry until they arent sticky to touch before cooking them and to have smooth macarons you need to sift the almond powder and make sure the weight on the recipe is the sifted amount of almond powder.. Also be careful when adding any colouring to them as its best to use powder colorants and not liquid as it can change the consistency of the mixture and it can be too liquid.. Have you tried the recipe on helenes blog ..super kitchen machine?? Keep at it.. You are far from being the only one to not succeed at macarons.. Alot take two or three goes to get it right.. Let us know hoz you go.. Ill try and find the link for the other recipe as apparently is foolproof??
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Ok here is the link http://www.superkitchenmachine.com/2012/15853/macarons-recipe-thermomix.html (http://www.superkitchenmachine.com/2012/15853/macarons-recipe-thermomix.html)
😊
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I have more flops than successes with macaroons . I must admit though I found Mara's recipe to be one of the best if you want to use the TMX.
Is your bowl spotless when you mix the whites? There must be no grease or anything.
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thanks frozzie ill try there next.
the bowl was spotless i cleaned it twice and dryied it
i did add liqued color and flavour but it work perfectly the second time.
it all seems to go pear shaped when i put the caster sugar in.
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Dear kathleenm,
Adding sugar to whipping egg whites in the TMX is a skill. There are notes on it in a Thermomix calendar - this year's or last year, plus in a thread on the recipe community about making pavlova.
At a recent cc, I saw a sponge cake demonstrated and we were told to add the sugar spoonful by spoonful, stretched out over a period of some five minutes.
Here are the notes I made on the recipe:
Room temperature eggs.
"Whip, watch, spoon in sugar and do something else so you don't get impatient."
We were also warned not to get fingers onto the white or yolk of the egg and to crack only onto china, stainless steel or glass, not plastic.
I don't know whether that is helpful for your macarons, but I thought it followed on from what cookie1 has already shared. Good luck next time. :)
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I'm so excited to try this recipe! Not only am I novice cook, but I am also a novice thermo cook!!
I live rurally in the desert - so we have ZERO nice foods... This is my new mission!
I've never whipped egg whites before... I am very nervous! I am a perfectionist though, so hopefully that works in my favour!
Has anyone got some tips on how to flavor the mix? I'm aiming for lovely blue macarons with perhaps a white chocolate ganache inside (I've never made that either!)
Hopefully I can show a pic from my phone if I'm successful
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Sarahm I wish you luck. I was told that it is usually the ganache in the macaron that carries the flavour, not the macaron itself.
I have had success with Mara's recipe from Super Kitchen Machine. Frozzie posted the link earlier.
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I agree with cookie 1 Sarahm go to this recipe
http://www.superkitchenmachine.com/2012/15853/macarons-recipe-thermomix.html
Then go to this thread and read thoroughly
http://www.forumthermomix.com/index.php?topic=9668.0
They can be tricky and climate should be taken into consideration. Where do you live?
Gert
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Oh awesome, thanks so much ladies! I currently have my egg whites 'aging' and I'm making them tomorrow!
Good tip to know about how to flavor the macarons too! That makes so much more sense.
I live in Karratha - but it is quite warm here again now, so I have all the air cons on during the day anyway :p fingers crossed that will help!!!
Thanks again!
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Actually I have one question regarding Mara's recipe - when do I add the colouring??? I've bought the wiltons concentrated paste sobwill only need a tiny dollop of it... Do I add it while I'm folding in the dry ingredients? I'm assuming I don't add it to the egg whites as it wont work then!?!
Thanks!
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Yes, add it when you are folding the ingredients together. I'm looking forward to hearing how they go.
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Well they worked great, rose and got little feet and then when I rotated them they went FLAT! NOOOOOO!!!!
Wish I could post a pic, but it's not letting me add any attachments!
They had a perfect crispy dome and were lovely and chewey and quite hollow in the centre. I'm not quite sure what went wrong??
They were a bit big, quite big actually, so maybe they got too heavy? They also seemed to take too long to cook, so I turned the temp up from 120ish to 135ish... Maybe that did it???
Definitely trying them again, they were so much easier than I thought they'd be... The piping SUCKED though, so I might buy one of those syringe pipers.
****** If anyone can tell me how to post pics from my phone that would be fabulous!!!!
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Oh Sarah you must have been so disappointed when they went flat. Congratulations on getting the foot etc.
Sorry I can't help you with phone pictures, I use photobucket or my ipad.