How beautiful are these Macarons? So cheerful to look at as well, they're always a success!
They are a French production delicacy, but someone claims their debut traces back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her upon marrying Henry II of France.
The macaron as it is known today is the creation of Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.
Since the English word "macaroon" can also refer to the coconut macaron, most people have adopted the French spelling to distinguish the two items in the English language. This has caused confusion over the correct spelling of the cookie/biscuit. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous. (en.wikipedia) That is why I've written both the names of this cookie!
I think this recipe is fantastic as it allows you to make a home-made patisserie masterpiece. 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 combinations as well as making tastes combining because you can choose the way to fill in your confection: buttercream, jam or whatever you want between your two discs of almond meringue!
Moreover this is one of those recipes where you can use egg-whites leftovers! You know, those egg-whites leftovers you always have after the preparation of a custard, a cake or whatever involves only egg yolks! I think this is a very good alternative for using egg-whites leftovers, at least we don't throw them away! I've always tried to experiment new recipes with egg-whites, here you are some examples: Egg-Whites Cake, Lemon Cake, Coconut Biscuits, Pavlova Cake and Lingue di Gatto Traditional Italian Biscuits.
This is the basic recipe, I mean it only tells you how to prepare the two discs of almond meringue and I've found it on the Official UK Thermomix Forum. The authoress is the very good Trissalicious. You can find so many macaroons recipes on her blog! So colourful and tasteful!
If you want to try some more "famous" recipes or some patisserie confections here you are: Baci Perugina Chocolates, Profiteroles, Lemon Custard Cake, Nastrine Pastries and Kinder Delice Snack.
Ingredients
- 125 g Almond Meal
- 150 g Icing Sugar (not icing mixture)
- 100 g Caster Sugar
- 100 g Egg Whites (from around 3 eggs)
How to prepare the Macaroons
Grind the almonds and the icing sugar (I am sure you can use caster instead). 10 Sec. Speed 10.
Clean out TM bowl and attach the butterfly attachment. Place the egg whites and whip. 4 Min. Speed 4.
Add the caster sugar after 2 minutes. Whip the whites until stiff peaks.
Add the almond/icing sugar into the TM bowl with the egg whites. And mix. 10 Sec. Speed Soft. Reverse. (add the colouring if using any - Trissalicious used green gel)
Place the mixture in a piping bag and pipe on baking paper or a silicon mat.
Dry the macarons for around 30 to 45 minutes.
Bake at 150C° (fan forced) for 13 minutes.
Remove from oven, cool and fill with piping.
My advice
If you were looking for a gift idea I'm sure these luscious macaroons are perfect! Make some of them and place them inside a pretty present box. It will be a very good gift.
I must tell you using a fan forced oven is absolutely necessary! It is the best way to cook them. Some chefs state they can cook them in a static oven too, but you never know! I can assure you with a fan forced oven your macaroons will be perfect. Anyway, if some of you happen to try making them in a static oven, just let me know! Bad or good results of course ;-)
Other recipes to prepare the Macarons with Thermomix
http://www.acanadianfoodie.com/2010/09/12/salted-caramel-macaron/
How to prepare the Macarons without Thermomix
http://www.telegraph.co.uk/foodanddrink/recipes/8311555/Macarons-recipe.html
http://www.seriouseats.com/recipes/2007/10/how-to-make-macarons-recipe.html
Translated from the Italian recipe
Macarons Ricetta Bimby
Photocredit: frenchy