I made spiced sticky date and toffee macarons and choc mint macarons.
For the shells
110g ground almonds
200g icing sugar
50g caster sugar
90g egg whites
food colouring - brown or caramel for sticky date, green for mint
Note: you can grind the almonds and icing in the thermomix if you want to - it makes a very fine tant pour tant mixture.
Insert the butterfly attachment.
Place egg whites, food colouring and castor sugar in the thermomix bowl.
Mix on speed 4 for 4 minutes.
Add remaining ingredients and fold in by hand.
Pipe into rounds, allow skin to form then bake at 160 degrees Celsius for 13-16 minutes.
Spiced Sticky Date Toffee Ganache
Place 50g pitted dates into the Thermomix bowl
Chop for 1 minute on speed 7. Scrape down sides of bowl.
Add 50g cream and cook at 90 degrees on speed 2 for 90 seconds.
Add ground ginger, cloves, cinnamon and nutmeg to taste.
Add 100g white chocolate and mix on speed 2 for 2 minutes.
In a pan, heat 50g castor sugar until it turns into a deep brown toffee. Add a splash of cream and whisk we'll to loosen the mixture. Fold into sticky date mix and allow to cool.
In thermomix bowl, heat 100g cream at 90 degrees for 90 seconds.
Add 200g Lindt Dark Mint Intense chocolate and mix on speed 2 for 2 minutes.
Allow to cool.
Did the Thermomix save me time? No
Did the Thermomix make cleaning up easier? No
Did the Thermomix make superior macarons? No
Would I use the Thermomix to make macarons again? Definitely not the shells but I will use it for ganaches and fillings.