Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: cookie1 on April 23, 2012, 08:09:02 am
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I have looked everywhere for Gert's lovely photos of her macarons but can't find them, I'm sure they are right in front of me. :'(
I tried Mara's recipe (http://www.superkitchenmachine.com/2012/15853/macarons-recipe-thermomix.html) and IT WORKED BEAUTIFULLY. I was so thrilled. They look lovely apart from the lousy piping. They were a little chewy so I may not have cooked them enough. It was my first time doing egg whites in the TMX. I was thrilled.
Thanks Gretchen and Mara.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1020433.jpg)
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I have looked everywhere for Gert's lovely photos of her macarons but can't find them, I'm sure they are right in front of me. :'(
I tried Mara's recipe and IT WORKED BEAUTIFULLY. I was so thrilled. They look lovely apart from the lousy piping. They were a little chewy so I may not have cooked them enough. It was my first time doing egg whites in the TMX. I was thrilled.
Thanks Gretchen and Mara.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1020433.jpg)
well done! I love them being a little chewy in the centre, and slightly crispy on the outer.
Can you share the recipe, or post a link? Like in Masterchef... what were the pressure points with the recipe?
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Fantastic cookie1. They are amazing.
Gert
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Here is Mara's Macaron (http://www.superkitchenmachine.com/2012/15853/macarons-recipe-thermomix.html) recipe :)
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Cookie, yummo for your chocolate macarons.
Gretchens are here (http://www.forumthermomix.com/index.php?topic=320.8415) (scroll down) and her savoury macarons are here (http://www.forumthermomix.com/index.php?topic=9605.0) in starters and snacks.
Thanks CC, that will make it easier for everyone to find the recipe everyone is using.
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Here is Mara's Macaron (http://www.superkitchenmachine.com/2012/15853/macarons-recipe-thermomix.html) recipe :)
thanks! looks like the coming weekend is going to be a macaron adventure!
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Thanks CC and Judy. I'm sure you know what it's like if you're rushing and can't find a recipe. I was so pleased with myself that I wanted to get it up.
Peleep I just followed Mara's recipe exactly. Take care when you wash out your bowl as it must be really clean. I even wiped mine out with a bit of vinegar in case there was any residue oil in there to stop the egg whites beating up. I can't wait until these are eaten to make some more. DD can't even take them to work as she is still off. :-\
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This is where a second bowl is of use.
I was gobsmacked at the egg whites. My first time too. Just look at the photo. If I can whip egg whites in the Thermomix then anyone can.
Gert
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You girls are so talented. Well done, cookie they look great :)
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Yummy cookie :-*
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good girl cookie - I want to give macarons a try too! Maybe this weekend as well...
when you are piping are you just using a plain round tip? is there a "secret tip" to this part?
I have flagged this (http://www.forumthermomix.com/index.php?topic=4050.0)recipe for some time.
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Well done Cookie, they look fantastic. I really need to give them a try, just need to find the time. Did you pipe directly onto the tray or use a template like Mara mentions?
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Congratulations Cookie, they look great. :D
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They look fantastic Cookie, I have wanted to make these for ages but haven't gotten around to it yet.
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I've just tried to make them using triccalissious recipe, and failed miserably. Anyway thats my practice, so I will have another go on the weekend.
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Are the two recipes very different creampuff? I'm hoping to try Mara's tomorrow.
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I think the recipes are not the problem so much as the technique. Patience is required. Every oven is different. Once you master the ingredients and they look right it is waiting for the skin them drying them while cooking them at the right temp. I would try maybe 4 at a time in the oven to test the water. They will all taste fine.
Gert
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How long was the hands on preparation time Gretchen/ cookie?
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I find Mara's recipe ever so easy. I went to a class with Trissa (of Trissalicious) in Sydney about 18 months ago. She is amazing and got lots of advice re her macarons from Adriano Zumbo.
I just piped mine with no guides. I used a plain 1cm nozzle.
I can't wait to try some more.
To check if they are dry or not just touch the top gently and it shouldn't be sticky. If you have a little bump on the top from piping Trissa said to JUST moisten your fingertip and smooth it down. The weather will also affect how they turn out too.
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Not really that long. The piping takes the time.
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How long was the hands on preparation time Gretchen/ cookie?
I started the day before by sorting the egg whites. Next day I put everything out to get to room temp. But once I started it took only minutes to mix each blend. A couple of minutes to combine. At least an hour of sitting before putting them in the oven. At least! Then baking time which is individual. Let them rest after cooking. My lemon curd took 8 minutes the day before.
Gert
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I've looked up some great Utube demo's and hopefully I will have a successas I have a bit more of an idea of what they are about :D
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I really want to make these today but unsure what granulated sugar is - normal white sugar, castor or raw sugar?
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Normal white sugar Wonder.
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Thanks Judy, I used castor sugar. The first lot are in the oven as I type. I think the almond meal was a bit to coarse so will have to wait and see how they turn out.
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I can't wait to hear how they went.
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Waiting!!!! This is worse than Dede getting the cast off.
Gert
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Well.......... The chocolate ones have turned out quite well, not as puffy as I was expecting but almost have have mysteriously disappeared while cooling on a rack! I have now sandwiched the remainder with dark chocolate ganache. I've just finished a plain lt and they look good although still not as perfect as I would like. They seem to be a little hollow. I'll try and get some photos up.
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Ok another question. I've made Teninas lemon curd and it hasn't thickened enough to use to sandwiche these together, could I add another couple of egg yolks or some cornflour to thicken it up or should I just go with white chocolate ganache and raspberry jam.
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Wonder a good macaron is sort of hollow. The top rises up and leaves a little space before the crunchy bit of the macaron and the 'heel'. It sounds as though you have been very successful. Well done.
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Ok another question. I've made Teninas lemon curd and it hasn't thickened enough to use to sandwiche these together, could I add another couple of egg yolks or some cornflour to thicken it up or should I just go with white chocolate ganache and raspberry jam.
I would add another egg yolk and reheat. It will,thicken as it cools.
Gert
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Well I didn't end up eating any but they were a big hit. Once I've spent all that time cooking I rarely feel like trying what I've made, particularly with sweets. I think I could still improve as they didn't puff as much as the bought ones I've tried and the sample ones I ate when first made were a little chewier than the ones I've eaten before.
(http://img.tapatalk.com/dced0921-c781-cb0a.jpg)
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Wow wonder, they look terrific.
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Wow wow wow wonder. Great effort. They look fantastic.
Gert
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Well done, they really look professional.
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Wow they looked fantastic.
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Wonder these are just beautiful :)
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One word...stunning! How did you get the perfect circles? Whoopie tray or circles from Internet?
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Wonderful wonder, I think I would have found room to try one of the finished macarons though ;)
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Like everyone else said Wonder they do look fantastic. Well done. I'm yet to try making these :)
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They were surprisingly easy to make, I used a template from the Internet to pipe the even circles. Thanks for all the complements.
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Judy its not that I didn't have room, I actually didn't even get time for dinner that night, I'm really not a sweet tooth and I rarely eat things I spend a lot of time cooking - weird I know. I did have a few glasses of bubbly though!
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Wonder. if you don't eat them, shall I forward a delivery address for your next batch!?!?!?
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Glad you got your priorities right Wonder ;)
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Doing a bit of homework today, and went to Choux Pattissiere in Shenton Park. $3.50 a pop
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But look how nice and high they are
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Emmanuelle Mo???? shop. His food is double wow.
CP I suggest you continue these studies.
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I have rashly promised to make 50 macarons for dd to take to school on her birthday next wed. So here come the questions since I am nervous about making them for the first time...
Can I make the macaroons over the weekend and fill them on we'd morning?
Wonder, any hints after your experience of making them!
Gretchen, what did you mean by saying that you got the egg whites ready the previous day?
Cookie, which recipe did you use for the choc ganache?
Thanks for your help macaron expert cooks. . :) :)
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I have rashly promised to make 50 macarons for dd to take to school on her birthday next wed. So here come the questions since I am nervous about making them for the first time...
Can I make the macaroons over the weekend and fill them on we'd morning?
Wonder, any hints after your experience of making them!
Gretchen, what did you mean by saying that you got the egg whites ready the previous day?
Cookie, which recipe did you use for the choc ganache?
Thanks for your help macaron expert cooks. . :) :)
For my part I used old eggs and separated the egg whites the day before as suggested then used them at room temp. That is a big commitment to make 50 macaroons. That is 100 of the critters.
Gert
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Thanks Gert! Hope it all works out...
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I attempted these in my Thermo Chef last week, but it didn't go well. Egg whites can be temperamental at times - I think mine had PMS!
I loved Mara's tip about printing out a template - I usually trace the circles onto glad bake every time I make them. So time consuming.
I had almond meal, so I didn't need to grind the almonds first. I had defrosted some egg whites and let them come to room temperature. I find that I can get more air into the egg whites if I mix on speed 2, so that's what I did. I felt that the egg whites didn't whip up as high as normal, but I continued with the recipe and managed to pipe out 36 circles, not 50. My usual recipe cooks them at 180C, but I reduced the temp to 120C and turned off the fan in the oven. I just couldn't get them to cook. They were in the oven for twice as long as the recipe suggested. I had to turn the fan forced function on and increase the temp a little. However, they did rise like Macarons should.
I decided to try a chocolate version too. This time, my egg whites were sulking and after 4 minutes in the cleaned TC bowl, they were still clear and hadn't even started to foam. I got out my old mixer and beat them until they were glossy. I continued with the recipe, but when I piped them, they were really runny and some of them ran together on the tray. Again, I couldn't get them to cook in the suggested time even with the fan on. Unfortunately, they didn't rise with little feet. I've dubbed these "flattaroons".
I even managed to muck up the chocolate ganache! It started to catch on the bottom of the bowl and I thought I'd burnt it. Luckily it still tasted fine.
I don't like wasting food, so I decided to fill the plain ones with lemon curd and the chocolate ones with ganache, and put them in the fridge overnight. I served them up for afternoon tea the next day, and they were really popular. The chocolate ones were very crispy, but still tasted nice, albeit, not like my usual macarons, but sweet and chocolatey anyway. The lemon ones were more like Macarons should be, just really sweet.
I've only made Macarons once before in my TC, and they didn't work either. I put it down to the rainy weather that day. I'll try once more in my TC, otherwise I'll accept defeat, and go back to my old mixer.
(http://img.tapatalk.com/0e023b92-d995-4886.jpg)
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At least you gave it a try ES and they were edible - I'm not game to try seeing they can be hit or miss.
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OMG Sue forget about the macarons lovely as they are. Tell me about the dish?
Is it one of these?
(http://img.tapatalk.com/79de4046-dfdf-ba1e.jpg)
Royal Winton Grimwaldes. Hagel
I'f it is I would be interested to know. I was given this set many years ago and would love it to go to a good home.
(http://img.tapatalk.com/79de4046-e101-13af.jpg)
Gert
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Gretch, they've already been forgotten (not to mention eaten)
My plate belonged to my grandmother and I don't have any other pieces to go with it. It looks very similar to yours. Mine is also Royal Winton Grimwades, but it is "julia". It also has the number 109 in gold paint on the bottom.
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Mine has the number 2208 in gold on one . The others just have a few flecks of gold paint. I think the difference is in the main colour. Your Julia seems more blue and mine has black. Probably the same era. Since I mentioned it to you I will give you the first right to refusal then offer them to anyone else who may have the Hagel.
Would you like them? I have no need of them and even though the have sentimental value and no doubt some monetary value they will not be appreciated by anyone I know.
Gert
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HELP! I am just making the macaroons and all was well until I tried to pipe them into circles using templates. They look as if a 2 yr old has done this. I have never used a piping bag before and went and bought one just for this job. What nozzle should I use....I need to make another batch whilst this one is resting ...help!
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HELP! I am just making the macaroons and all was well until I tried to pipe them into circles using templates. They look as if a 2 yr old has done this. I have never used a piping bag before and went and bought one just for this job. What nozzle should I use....I need to make another batch whilst this one is resting ...help!
10 mm nozzle. GO girl
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And pipe with the nozzle sort of on it's side not directly perpendicular.
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I don't have a number 10 nozzle...I have icing bag...are they different to piping bag? I have odd numbers like 2, 36 etc
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I don't have a number 10 nozzle...I have icing bag...are they different to piping bag? I have odd numbers like 2, 36 etc
No not a number just measure a nozzle. If the diameter is about 10 mm at the pointy end then use that one. Just do not use a really big one. You will be fine. Otherwise just spoon the buggers onto the templet.
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You make me laugh out loud!! Ok I am going to treat these buggers as a trial run and start early tomorrow morning ...thanks Gert!
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They will still be delish. Doesn't matter it they are not perfect with legs or feet or whatever.
Gert
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One more question...how do you know when the skin has formed and it is ready to pop into oven?
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I am certainly no expert but they look sort of shiny and hard. Just walk away for an hour or so. No hurry. Go shopping.
Gert
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Prefer a glass of scotch!!!
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I'll join you.
Gert
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They no longer feel sticky.
Gretchen what a beautiful set. I have bits from Mum. It is the same except it's name is 'sunshine' and it has the number 4030 on it. I have 5 bread and butter plates, a sandwich serving plate and a tiered plate like they use for cupcakes now. She always served home made scones on it, with home made jam and cream from the cow.
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They no longer feel sticky.
Gretchen what a beautiful set. I have bits from Mum. It is the same except it's name is 'sunshine' and it has the number 4030 on it. I have 5 bread and butter plates, a sandwich serving plate and a tiered plate like they use for cupcakes now. She always served home made scones on it, with home made jam and cream from the cow.
Ok cookie you are number two if emeraldsue does not want them. Only fair. I don't want to take them to the Sallies and I do not want to leave them for the kids to toss.
They are a bit yellow inside and very crazed but so beautiful and so old.
Do you have a pic of them?
Gert
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Gert,
I really love my grandmother's plate, and I would love to have your set. Thankyou so much for the offer. Are you really sure that you want to part with them? It is such a lovely pattern. My grandma loved cooking and was always baking. I think I got my love of baking from her as my mother doesn't enjoy it at all. She gave me all of her cake decorating equipment, this plate and some tea cups from Japan in lovely colours.
Couton, don't stress too much about piping the Macarons or how long to leave them before baking. You can always google "Macaron piping help" if you want to see someone else do it. I just use the disposable piping (icing) bags from the supermarket with my plain (ie. round) nozzle with a hole in the end about 1 cm wide. Don't forget to use one hand to squeeze the bag gently and use the other hand to guide the nozzle end. Piping is all about squeezing and releasing. I stand directly above where I want to pipe the macaron and hold the piping bag directly over the top of the template ie without much of an angle. Just do what feels comfortable for you.
You can see from my previous post that I had a really bad day making my Macarons, but they were still edible. Kids care more about how they taste than how they look.
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Thank you for your lovely words but the macarons were an unmitigated disaster...I cooked and cooked and it still did not come off the baking paper. I finally gave up and binned it. The nozzle has to be a round hole about 1 cm? I may have to go to shops to find one. All mine have tiny holes or flat thin 1 cm length holes.
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This is a photo on my nozzle that I bought from a cooking shop.
If you couldn't get them off the baking sheet, that suggests that they aren't cooked enough. I have successfully made them many times before I had my TC using Nigella Lawson's recipes. She cooks them at 180C, so you could try increasing the temperature and see if that helps.
I hope you didn't really bin them. They would have tasted yummy smashed up over ice cream or in a trifle.
Good luck tomorrow (http://img.tapatalk.com/0e023b92-2b45-cc19.jpg)
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Emerald Sue. I am happy to send my jugs to you. Will PM you to get your address.
Sorry cookie1 that I didn't have more of these.
Gert
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You're a legend Gertie. Once again this shows the generosity of our forum members.
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I would hate for them to be binned Gert. They will have a loving home.
I'll try to put a photo of mine up. Off to Melbourne tomorrow. DD is going to a conference and I am catching up with my cousin and nephew. The latter is going to Romania to live for a while. My cousin and I can talk for days, so it will be fun.
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Wow,Romania, that will be interesting. Have a great time chatting.
Gert
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Emeraldsue, the nozzle was the problem! You solved the mystery! I was so disappointed when I had to bin them...cooked them for 45 mins and it still stuck firmly to the baking sheet. I am going to try them again after buying a the correct nozzle. Told dd I will make her some choc custard mini tarts instead to take to school for her birthday. I can't afford (the time) if it flops again ...50 macarons before we'd when I am also working is pressure...
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Courton sorry i didn't get back to you on this. I had a similar problem with the them sticking and not cooking. in the end I turned the oven up slightly then on recommendation from someone on the Taste forum, as soon as they were out of the oven I slipped the macarons (still on the baking paper) from the trays onto my stone bench tops, it is meant to shock them. I still found I had trouble getting many of them off and had the best results leaving them to cool completely before lifting off the paper. My daughter bought some macarons yesterday and while they looked higher than mine she declared the texture and taste not nearly as nice!!
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Just trying to make these right now as I was going to give these to my DH for valentines day. So, I don’t know what I did wrong as I followed the instructions to a tee, but I’m pretty sure mine are not right. I used hazelnuts instead of almonds and added some cocoa, but that was the only difference. My batter is very thick and seems gritty but the hazelnut seemed well ground up when I did that.
The mixture was so thick that I basically had to just pipe the outside of the circle and then use a spoon to spread it to the inside. Also, because it's so thick I think I’ll be lucky to get 24 halves made. Just about to put them in the oven now and hoping that they’ll at least taste nice once they’re done, but guessing they’re not going to have that same nice texture.
Any thoughts on what went wrong? I'm guessing it's something to do with the hazelnut?
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I followed Mara's Macaron recipe to make my very first batch of Macarons today. I have never even tried them before today. I wouldn't say mine are perfect but at least they were not a failure. I think my mixture was a little too thick. But pretty easy to make really.
(http://img.tapatalk.com/d/13/06/22/ru3ememe.jpg)
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Well, you are one up on me Mandi - I've yet to try these. Good to hear they are easy to make though.
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Lol Judy. And I thought I was the only one.
To tell you the truth I'm not sure why people pay so much for them :(. Although they are nice I don't think they are worth what people pay, a friend of mine pays $3 each for them :o
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The latest fads are always expensive Mandi.
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Dede they look good for a first effort. I don't know why people pay so much for them either, but then again I'm not a sweets eater.
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Well done dede, they look good. Mara's recipe is really good. I think the reason they are so expensive is that they are not easy to make. They must have a firm outer shell and be soft on the inside. They must also have a 'foot' like dede's. it is usually the filling that gives the flavour, not the macaron itself.
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they look great mandi I just bought a macaron mat so I'm going to give them a go
I'll admit to buying 10 pink ones for Lily's birthday party:-[
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Had a frustrating day yesterday attempting these. 6 big trays and none of them are decent. All totally hollow! I followed the recipe exactly, but am wondering if I didn't need to beat the egg whites so long. Mine were shiny and past the stiff peaks stage onto dry looking after 3 min. I did one batch only beating 3 min and still totally hollow.
I also experimented with cooking times and temps. Anywhere from 15 min to 25 ( even the 15 min ones peeled off ok) but they were browning at 25 and didn't taste good at all (and were still hollow).
Ready to give up that's for sure! So sick of washing my thermomix extra well.
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Laura these are particularly hard to master. I even have troubles when not using the thermomix. To get the foot, smooth tops etc etc is not easy. Did you use Mara's recipe? Did you let them dry before baking? Did you drop them to release air bubbles?
I went to a class when I was inSydney a couple of years ago and that confused me even more. ??? ???
Good luck.
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Miss 12 and I made macarons (not a recipe off here) and they didn't spin our back wheels.
They turned out just like the picture, so looked fantastic, but we decided they were a lot of effort for a lot of sugar.
I can't see what the fuss is about, but that's my opinion. ;D
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I went to a class when I was in Sydney a couple of years ago and that confused me even more. ??? ???
I thought cookery classes were supposed to help you Cookie. I've never tried making these and I doubt I ever will. We were told they were on their way out of fashion now on our tour of the Adelaide Central Market during the forumfest last year.
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Laura these are particularly hard to master. I even have troubles when not using the thermomix. To get the foot, smooth tops etc etc is not easy. Did you use Mara's recipe? Did you let them dry before baking? Did you drop them to release air bubbles?
I went to a class when I was inSydney a couple of years ago and that confused me even more. ??? ???
Good luck.
I let them dry until the tops weren't tacky. I dropped the trays on the counter with GUSTO. The sad part is they look absolutely PERFECT but they have completely the wrong texture, and the hollow thing of course. I think all the comments after Mara's recipe saying "I've never baked a thing in my life and these turned out perfect on my first try!" gave me false hopes.
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I've never tried making these and I doubt I ever will. We were told they were on their way out of fashion now on our tour of the Adelaide Central Market during the forumfest last year.
Oh WHEW thank God, I will consider these completely off my "to attempt" list. All that trouble to be out of fashion? No thanks!
(A part of me may hang on to a shred of macaron maker envy, I really do love eating the perfect soft ones with amazing flavours)
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A good macaron is ever so tasty. We had some from Adriano Zumbo's when we were in Melbourne last year. They were truly delicious. Every other one I have eaten is inferior to these.
I hate being beaten by them Laura but after each fail I wait longer before the next try. To get the hard outside shell, then the soft crunch inside, with the perfect filling isn't easy.
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More on these little buggers here.
http://www.forumthermomix.com/index.php?topic=9605.30
I only did it once because smarty pants Helene told me I could never master it. ROFLMAO! finally sent the macaroon pan to someone who could actually use it!!
Total waste of time these things. I dislike almonds anyway.
Gert
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All the more for me. ;D ;D ;D ;D ;D
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Laura TO I had the same outcome as you...perfect looking with 'feet' and all, but hollow on the inside. My DD also enjoyed piping unusual shapes and they had feet too...I've told myself I'll try them again with my Kitchen Aid to see the difference and then I will give up.