Ingredients 160 gr almond flour 160 gr icing sugar 3 egg whites 100 gr sugar Food colouring (optional)
50 ml cream, whipped
Instructions Place the almond flour and the icing sugar in the Thermomix bowl, Speed 9 for 10 seconds. Reserve Place the egg whites in the TM bowl. Press the Turbo button once. Add the butterfly whisk and mix 7 minutes, 37°C, Speed 3,5. After minute 1, add half the sugar. Around minute 4, add the rest of the sugar and the food colouring.
The egg whites should be glossy, fluffy and hold soft peaks. Transfer in a bowl and mix the almond flour and icing sugar. With a piping bag, make round disks on parchment paper or silicon baking sheet. Let them dry in a dry environment (not in the kitchen where you might use the sink). Preheat the oven to 130°C and cook for 18 minutes.
Make sure if you have 2 baking sheets of shells, bake them one after the other.
To fill them, whip the cream and assemble. Bon appétit !
The recipe can be done without a TM.
Simply whisk the egg whites with an hand held mixer, then follow the recipe as above.
The macarons keep well in a airtight container. The shells can also be frozen as long as they are not filled. Take them out of the freezer the night before you plan to eat them.
They can also be filled with a tsp of any chocolate spread, almond butter, a mixture of chocolate and coconut oil (50/50), etc. Spread a tbsp of the mixture onto one shell before place another shell on top.