Go Back Email Link
Thermomix Macarons Black Forest One close up with two in the background

Thermomix Macarons Black Forest

Julie Carlyle
Thermomix macarons are simple to make in any flavour you can imagine. Black forest Macarons feature the crispy chocolate shell with a cream and cherry filling, lush chocolate & a hint of liqueur.
Print Recipe Add to Shopping List Add to Collection
Prep Time 30 minutes
Cook Time 26 minutes
Course Dessert, High Tea, Snack
Cuisine Australian, English, French
Servings 15 macarons
Calories 235 kcal

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 tsp 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.
    Chocolate Macarons pipes onto baking paper.
  • 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.
    Cooled chocolate Thermomix macarons waiting to be filled

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 tsp 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
    Stir morello cherries through the cream mixture.

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
    Two ripe cherries on a stalk with a white background.
  • Dip each cherry in the chocolate mixture and place onto the baking paper.
    Dipping cherries in chocolate mixture for coating.
  • 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.
    All finished components of the black forest macarons ready to be assembled.

Notes

Allow extra time when making this recipe to allow for the macrons to form a skin prior to baking.
The macarons will also need additional time to cool before they can be filled.
Please ensure that the butterfly is in place to whip the egg whites and that the bowl and blades are perfectly clean. 
It may be useful to do a vinegar and hot water wash to the bowl and butterfly to ensure there isn't any oily residue which may stop the egg whites achieving the stiff peaks. Although if the bowl has just come out of the dishwasher this isn't necessary.

Log in: Then add your own recipe notes below!

Nutrition

Serving: 1macaronCalories: 235kcalCarbohydrates: 22gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 28mgSodium: 20mgPotassium: 136mgFiber: 2gSugar: 16gVitamin A: 347IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Keyword Chocolate, Macaron, sweet, Sweet snack, Thermomix
Tried this recipe?Let us know how it was!
QR Code linking back to recipe