Thermomix macarons are simple to make in any flavour you can imagine. These black forest macarons are a play on the traditional flavours of the black forest cake.
Estimated reading time: 7 minutes
Summer brings with is amazing fruit. I have never met a stone fruit I haven't fallen in love with. With so many delicious cherries in the stores I thought it would be a great time to share a Thermomix macaron recipe that features cherries. So I give you my Thermomix Black Forest Macarons.
These macarons mimic the flavours of a Black Forest cake, but I think they are so much more decadent and sophisticated. Also, making the meringue in the Thermomix is so much easier than the traditional method.
In fact, when my very first Thermomix arrived, the first recipe I made was a batch of macarons. The Thermomix was a TM5 and it was newly released so I think it was 2013. This recipe is suitable for TM31, TM5 and the TM6.
Piping Thermomix Macarons
- Once you have made your macaron batter, piping them is the next part that may seem tricky. I have a few tips for this step also. Preparing macarons is really simple. Plus when you pipe the mixture they seem to want to form nice little circles. Any inconsistencies tend to sort themselves out in the oven. Occasionally I might pipe one that looks really terrible, but the kids are always happy to eat it!
- Use a piping bag, don't much around with a zip lock bag or any other shortcut. It's just too hard to get neat circles.
- Keep the piping bag completely vertical when piping the shells.
- Start with the nozzle just 1cm from the tray and squeeze the bag gently until the macarons have reached the desired diametre. Then, stop squeezing and lift the piping bag.
- If you want perfectly sized macarons use a baking sheet with circles drawn on it.
- If you don't have a pre-printed circle sheet then use a small small cup to trace circles on baking paper as a guide.
- OR pipe freehand like I did with these pink Turkish Delight Macarons. I tend to pipe freehand unless I particularly need a uniformed size. When I made the Chocolate Mud Drip Cake I piped with a guide because all the macarons needed to be the same.
Taste Testers Verdict
My taste tester decided the black forest macarons were the best flavour I've made. The reason they gave was that they are not too sweet. I usually fill my macarons with a flavoured chocolate ganache. These macaron are filled with cream, cherry brandy and Morello cherries. If you would like to try another cream filled macaron why not try my "Lamington Macaron".
Just a warning, the macarons need to be eaten on the day they are assembled. The cream will soften the macaron shell over time. This wasn’t a problem for my tasters, and the ones that were eaten the following day were still delicious, but the shell lacked some of the previous day’s meringue crunch.
If you want to enjoy them over multiple days just keep the macaron shells unfilled in an airtight container.
Substitutes for Cherry Liqueur
If you don't want to use alcohol in the filling you have two options;
- Stir two tablespoons of berry or cherry jam through the cream and icing sugar. Add the cherries as normal.
- Stir 1 TBS of grenadine through the whipped cream and icing sugar. Add the cherries as normal.
FAQ Making Thermomix Macaron
The unfilled shell of the macaron will remain crisp for a day or two if kept in an airtight container. Once filled they should be eaten as soon as possible on the same days as filling.
Yes, Kirsch is the traditional spirit used in black forest cake, but any cherry liqueur will work fine.
Yes use only pure icing sugar! Regular icing sugar has other ingredients added such as cornflour. It isn't pure sugar.
Here is a link to detailed instructions of how to do a vinegar wash of your bowl and butterfly.
Please leave your eggs out on the bench prior to making the macarons.
This is usually because the mixture wasn't allowed enough time to get a skin, or the ingredient such as eggs and almond meal were too cold.
No, your macaron isn't cooked properly if it doesn't peel away from the baking paper perfectly.
Most likely your oven is too hot. Reduce the heat.
Other Macaron Recipes
I enjoy making macarons so there are a few different favour options to choose from, Lamington, Choc Hazelnut, and Turkish Delight.
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Thermomix Macarons Black Forest
Equipment
Ingredients
Macaron Shell
- 3 egg whites at room temperature
- ¼ teaspoon cream of tartar
- 65 g caster sugar ¼ cup
- 150 g pure icing sugar 1 cup
- 120 g ground almond
- 25 g cocoa powder ¼ cup
Cream Filling
- 250 g pouring cream 1 cup
- 4 TBS icing sugar regular icing sugar
- 100 g canned cherries drained and patted dry
- 20 g 1 Tbs cherry liqueur * or alternative
Cream Topping
- 125 g cream ½ cup
- 2 TBS icing sugar regular icing sugar
- 1 teaspoon vanilla paste
Cherry Garnish
- 15 cherries
- 15 g copha *optional but makes the chocolate more fluid and set harder
- 100 g dark chocolate
Instructions
Macaron Shell
- Line 2 baking trays with paper.
- Place the icing sugar in the bowl. Mill 5 sec/Speed 9. Remove and reserve for later.150 g pure icing sugar
- Insert the butterfly in Thermomix Bowl.
- Place egg white and cream of tartar in Thermomix bowl. Beat 2 min/37 degrees/Speed 3.3 egg whites, ¼ teaspoon cream of tartar
- Restart the Thermomix. 2 min/37 degrees/Speed 3. Slowly add the caster sugar over the 2 minute period.65 g caster sugar
- Remove the meringue from the Thermomix bowl and place into a large bowl.
- Add the cocoa to the reserved icing sugar and stir with a fork to combine.25 g cocoa powder
- Gently fold ½ the icing sugar mixture through the meringue.
- Fold ½ the almond meal through the meringue mixture.120 g ground almond
- Repeat folding the remaining icing sugar and almond through the meringue.
- Fold until the macarons have a consistent chocolate colour.
- Once the mixture is combined place the meringue into a piping bag and pipe round macarons.
- Once complete lift the tray 10-15cm off the bench and drop it to allow any uneven bubbles to be removed.
- Leave the macarons to sit on the baking tray for 20 mins prior to cooking so they form a skin on top.
- Pre-heat the oven to 140 degrees Celsius.
- Bake for 20 mins or until cooked. Leave them on the tray to cool.
Cream Topping
- Clean and dry the Thermomix bowl and remove the butterfly.
- Add the butterfly to the TM Bowl.
- Place icing sugar, cream and vanilla in TM Bowl. Remove the MC and watch the cream carefully. Beat on speed 3.5 until the cream has thickened.125 g cream, 1 teaspoon vanilla paste, 2 TBS icing sugar
- Transfer the cream into a piping bag. Reserve in the fridge.
Morello Cream Filling
- Place the icing sugar, cream and cherry liqueur in the Thermomix bowl. Remove the MC and watch the cream carefully. Beat on speed 3.5 until the cream has thickened.250 g pouring cream, 4 TBS icing sugar, 20 g 1 Tbs cherry liqueur
- Stir through the morello cherries by hand then transfer the cream into a piping bag. Reserve in the fridge.100 g canned cherries
Chocolate Cherries
- Melt Copha and chocolate in the microwave together. Stir until smooth.15 g copha, 100 g dark chocolate
- Place baking paper on a tray. Ensuring the cherries are completely dry.15 cherries
- Dip each cherry in the chocolate mixture and place onto the baking paper.
- Once the cherries have set they can be moved into the the fridge.
Chocolate Garnish
- Allow the remaining chocolate to set, then shave some over the completed macarons as a garnish.
- Assembly the macarons when you are ready to serve.
Notes
Nutrition
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Happy Cooking
j xx
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