Chocolate Macarons using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Macarons, those delightful little meringue-based treats, are the epitome of French patisserie craft, capable of turning even the most stoic of taste buds into enthusiastic cheerleaders! With origins dating back to the 8th century in Italy, these colorful confections made their way to France, where they were embraced and perfected into the delicate sandwich cookies we adore today. Picture this: two crispy, almond shells hugging a luscious filling of dark chocolate ganache, creating a symphony of textures and flavors that dance on your palate. Fun fact: the word 'macaron' is derived from the Italian 'maccarone', meaning 'fine dough'—and trust me, these are anything but fine when it comes to the joy they bring! So why not whip up a batch and impress your friends with your newfound baking prowess, or perhaps enjoy them solo with a cup of tea, because who could resist a little indulgence?
Ingredients
- 125 g Powdered almond
- 125 g Icing sugar
- 50 g Egg
- 30 g Granulated sugar
- 1 Pinch(es) Bitter cocoa
- 100 g Dark chocolate
- 75 g Whipping cream
- 20 g Butter
Steps
Macaron Shells
- Add 125 g of powdered almond, 125 g of icing sugar in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 10.
- Transfer the content of the food processor bowl in a mixing bowl.
- Setaside the preparation content at a bowl.
- Wash the food processor bowl.
- Place the whisk.
- Add 50 g of egg, 30 g of granulated sugar gradually in the food processor bowl.
- Mix manual: 3:00min / 0°C / Speed 4.
- Remove the whisk.
- Transfer the content of the mixing bowl in the food processor bowl.
- fold the content of the bowl in the food processor bowl.
- Gently fold the almond-icing sugar mixture into the meringue in two additions until you get a smooth, lava-like batter (macaronage).
- Transfer the content of the food processor bowl in a piping bag.
- Preheat the oven at 150°C.
- Line a baking sheet with baking paper.
- Pipe rectangular shapes onto the prepared baking sheet.
- Tap the baking sheet firmly on the counter several times to release any air bubbles.
- Sprinkle 1 pinch(es) of bitter cocoa on the preparation content.
- Let the macarons rest at room temperature for 30-60 minutes, until a skin forms on the surface.
- Cook in the oven at 150°C.
- Bake for 12-15 minutes, or until the feet are well formed and the shells are set.
- Let the macarons cool completely on the baking sheet before removing.
Chocolate Ganache
- Add 100 g of dark chocolate in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 7.
- Add 75 g of whipping cream, 20 g of butter in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Transfer the content of the food processor bowl in the bowl cling wrap on contact.
- Setaside the preparation content during 2h .
Assembly
- Transfer the content of the bowl in the piping bag.
- Pipe a generous amount of chocolate ganache onto the flat side of one macaron shell.
- Top with another macaron shell, pressing gently to sandwich the filling.
- Repeat with the remaining shells and ganache.
- Setaside the preparation content during 24h .
- Refrigerate the assembled macarons for at least 24 hours to allow the flavors to meld and the shells to soften.
- Serve Cold.
