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
- 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.
- Make your icing sugar by milling the 250gm of white sugar for 10 secs speed 9. Put aside.
- 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.
- 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.
- Put the butterfly on. Add your 50 white sugar, cream of tatar and egg whites.
- Whisk for 4 minutes/3½/MC off. Your meringue has to be really, really firm, slightly glossy and looking maybe a bit too dry.
- When it is ready pour in your flavour and color and whisk again for another 30 seconds.
- Pour the meringue into a big bowl and add the tant pour tant to it.
- 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.
- 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..
- 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.
- 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.
- You know if they are done when you can lift the cookie off the paper easily.
- I use a spatula or knife to ease them off the paper or silicone mat.
- 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
- Place chocolate into mixing bowl and grate 10sec/speed 8. Scrape down sides with spatula.
- Add cream and cook 2 min/50degrees/speed 3.
- Tip ganache into a bowl and allow to cool before using.
- Use the remainder of chocolate by placing milk in the bowl and making a hot white chocolate or a white chocolate milkshake.
- Place a teaspoon of the mixture onto a macaron and carefully join two of them up.