Sunday, 19 June 2016

Amaretti in Thermomix

I love these cookies.  They also happen to be gluten free which might be one of the reasons they are chewy and have a strong almond flavour. Mine are a little flat but they still taste really good.  I made the mistake of not checking to see if all of my egg whites were whipped.  I saw the beautiful white foam but there were still unwhipped ones in the bottom of the bowl.  Remember to check before you add your other ingredients.  I get sloppy when baking as I forget that you should be more accurate.  Cooking is more forgiving.  That is why it is my favourite thing to do.

300g egg whites (approx 5 eggs)
20g Agave syrup
pinch of salt
450g Almonds
400g superfine sugar
200g dried cherries (optional)

Grind 450g Almonds/45 seconds/speed 10, set aside.

Grind 400g sugar 45 seconds/speed10, set aside and clean bowl.

In a clean bowl.
Insert Butterfly and whip egg whites 3-6 minutes/speed 4 (check if all whipped)
Add 20g Agave and pinch of salt whip 10 sec more/speed 4
Remove butterfly

Bake at 350F for 20 minutes until desired colour.

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