Turkish Delight Macarons

Turkish Delight Macarons

Ingredients

  • 3 Egg Whites
  • ¼ Teaspoon cream of tatar
  • 50g caster or plain white sugar
  • 4 drops pink coloring
  • 1 tsp rosewater flavour
  • 100g  blanched almonds or almond meal
  • 250  icing sugar or make your own with white sugar

 

 

Method

  1. Start with a macaron template and put this under your baking paper or silicone mat so when you have the mixture in the piping bag you are ready to pipe perfect circles.
  2. Make your icing sugar by milling the 250gm of white sugar for 10 secs speed 9. Put aside.
  3. Then in the unwashed bowl, make almond meal by grinding almonds for about 10 seconds/speed 10.Add the icing sugar  to the bowl and press the turbo button 4-5 times to “sift” the mixture.  You now have what the French call a   “tant pour tant”, set it aside in a bowl or if you have 2 thermomix bowls, just leave it in there.
  4. Next, we will make the meringue, ensure your Thermomix bowl is extra clean, I give mine a wash in vinegar and water to ensure it has no fat in it.
  5. Put the butterfly on. Add your  50 white sugar, cream of tatar and egg whites.
  6. Whisk for 4 minutes/3½/MC off. Your meringue has to be really, really firm, slightly glossy and looking maybe a bit too dry.
  7. When it is ready pour in your flavour and color and whisk again for another 30 seconds.
  8. Pour the meringue into a big bowl and add the tant pour tant to it.
  9. Fold the wet into the dry mixture until it is a thinner consistency. It should make lines that disappear into the batter after  20 seconds. It takes around 18-20 folds to get it right. I know when its shiny that is good to use.
  10. Pour the batter into the piping bag, cut the tip and pipe the cookies onto your sheets. Use a template it’s really the best way..
  11. Now we take the air bubbles out of the mixture by lifting the trays and dropping them down on the bench. Do this about 3 or 4 times.
  12. Preheat your oven at 120ºC/250ºF/ no fan. The macarons will develop a “skin” while the oven is getting hot, I leave mine for 30 minutes. Bake one tray at a time in the middle rack for about 20 minutes, rotating mid-time to get even baking if necessary.
  13. You know if they are done when you can lift the cookie off the paper easily.
  14. I use a spatula or knife to ease them off the paper or silicone mat.
  15. Cool on the rack and make the filling them with your favourite the white chocolate ganache.
  • Note you can download printable templates on the web search for macaron template.

 

White Chocolate Ganache

Ingredients

  • 240g white chocolate
  • 80g cream

Method

  1. Place chocolate into mixing bowl and grate 10sec/speed 8. Scrape down sides with spatula.
  2. Add cream and cook 2 min/50degrees/speed 3.
  3. Tip ganache into a bowl and allow to cool before using.
  4. Use the remainder of chocolate by placing milk in the bowl and making a hot white chocolate or a white chocolate milkshake.
  5. Place a teaspoon of the mixture onto a macaron and carefully join two of them up.