Delicate Toblerone Chocolate Macarons
Biscuits
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
4 h
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
These Toblerone chocolate macarons are a perfect little treat for the holidays or for gift-giving. The crispy almond shell contrasts wonderfully with the smooth chocolate and honey ganache. I often prepare them for Christmas, as they are always very popular. The recipe requires a little patience, but the result is worth it. Feel free to add a pinch of fleur de sel to the ganache to enhance the taste of the chocolate. These macarons are a real delight and will be a sensation with your guests!
Ingredients (7 ingredients)
-
2 piece egg whites
-
25 ml of water
-
almond powder
-
caster sugar
-
100 gr of icing sugar
-
2 c.à soupe of liquid cream
-
50 gr of toblerone
Preparation (12 steps)
Mixing the powders
In the Thermomix bowl, pour the almond powder and icing sugar. Mix finely for 10 Sec./Stufe 10. Set aside the mixture.
Preparation of the almond paste
In a salad bowl, mix an egg white with the reserved almond powder and icing sugar mixture. Mix well until a homogeneous paste is obtained. Set aside.
Preparation of the Italian meringue
In the clean Thermomix bowl, insert the whisk. Add the other egg white and whisk until stiff for 3 Min./Stufe 3.5. Set aside.
Cooking the sugar syrup
In a saucepan, melt the caster sugar and water. Bring to a boil and cook for 5 Min./120°C/Stufe 1.
Incorporating the syrup into the meringue
Remove the saucepan from the heat. Slowly pour the hot sugar syrup over the whipped egg whites in the Thermomix, starting at medium speed (Stufe 3) then gradually increasing to maximum speed (Stufe 10). Continue beating for 2 Min./Stufe 10.
Macaronage
Gently pour the Italian meringue over the almond paste. Mix gently with a spatula until a smooth and shiny paste is obtained. Add food coloring if desired.
Formation of the macarons
Fill a pastry bag with the macaron dough. Form small discs on a baking sheet covered with parchment paper. Let crust for about 30 minutes.
Baking the macarons
Preheat the oven to 150°C. Bake the macarons for about 12 minutes.
Cooling the shells
Let the macaron shells cool completely before gently peeling them off the parchment paper.
Preparation of the chocolate ganache
In the Thermomix bowl, pour the liquid cream and the toblerone chocolate cut into pieces. Melt for 3 Min./50°C/Stufe 2.
Cooling the ganache
Let the chocolate ganache cool before filling the macarons.
Filling the macarons
Fill a macaron shell with the chocolate ganache and cover with another shell. Repeat the operation until all ingredients are used up.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Camille Michel
3
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk (including lactose)
- Nuts: Almonds
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags