Fine Almond Meringue Cookies

Name: Fine Almond Meringue Cookies
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 25 Portionen
Ingredients: 90 g Almonds (blanched and ground); 150 g Powdered sugar; 72 g Egg white; 1 Prise(n) Salt; 20 g Sugar; 40 ml Food paste as desired (no liquid food coloring!); 100 g white chocolate; 3 Tropfen Bitter almond flavor

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Fine Almond Meringue Cookies is ready in 4 h and yields 25 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These delicate almond meringue cookies are a real eye-catcher on any coffee table! I especially like to make them for birthdays or just because I feel like something fancy. The preparation is a bit more complex, but the result is worth the effort. The macarons are crispy on the outside and soft on the inside, with a delicate almond note and a creamy white chocolate filling. An absolute must for all sweet tooths! They can be prepared well in advance and stored in the refrigerator.

Ingredients (8 ingredients)

90 g Almonds (blanched and ground)
150 g Powdered sugar
72 g Egg white
1 Prise(n) Salt
20 g Sugar
40 ml Food paste as desired (no liquid food coloring!)
100 g white chocolate
3 Tropfen Bitter almond flavor

Preparation (8 steps)

Grind almonds and powdered sugar

Thermomix® Setting

20 sec/Speed 10

Put 90 g almonds and 150 g powdered sugar into the mixing bowl and grind for 20 sec./level 10. Then sieve the mixture two to three times to obtain a fine almond-powdered sugar.

Beat egg white until stiff

Thermomix® Setting

3 min/Speed 3.5

Put 72 g egg white and 1 pinch of salt into the mixing bowl. Insert the butterfly and beat for 3 min./level 3.5 until stiff. As soon as the egg white begins to become firm, sprinkle in 20 g of sugar and beat for another 2 min./level 3.5 until the egg white is stiff. If desired, add 40 ml of food coloring (paste, not liquid!) and stir in for 10 sec./level 3.

180

Fold in almond powdered sugar

Carefully fold the powdered sugar-almond mixture into the egg white in 3 portions one after the other using a dough spatula. The mixture should be viscous-stringy and shiny. If the mixture seems too dry at first, simply continue to fold it in with the spatula until it has become moist enough.

Spray on macarons and let rest

Line 2 baking sheets with baking paper. Fill the macaron dough into a piping bag with a plain nozzle and spray even dots of approx. 3 cm diameter onto the baking sheets. Leave some space between the dots, as they will still spread out. Tap the baking sheets on the work surface a few times so that air bubbles escape from the dough and the surface smooths out. Let the macarons rest at room temperature in a draft-free place for 30–50 minutes until the surface has dried and nothing sticks to your finger when you carefully run it over them.

Bake macarons

Preheat the oven to 150 °C top/bottom heat. Bake the macarons for approx. 15 minutes, changing the position of the baking sheets after about half the time. The macarons should not turn dark on the surface. Remove the macarons from the oven, pull them onto the cold work surface with the baking paper and let them cool completely.

Prepare chocolate filling

Thermomix® Setting

3 min/122°F/Speed 2 50

Break 100 g white chocolate into pieces and put them into the mixing bowl. Add 3 drops of bitter almond flavor and melt for 3 min./50°C/level 2. Let the melted chocolate cool and place in the refrigerator for approx. 1 hour.

180

Whisk the ganache

Place the cooled chocolate filling in a bowl and beat until creamy with the whisk of a hand mixer, then fill into a piping bag.

Fill macarons

Remove the macaron halves from the baking paper. Spray a dab of ganache onto the underside of each one, then place another macaron underside on top and press down lightly. Store the finished macarons in the refrigerator.