We will use any excuse to make macarons in the test kitchen and so with Australia Day looming, it seemed a natural progression to go with a Lamington Macaron and I have to say, as usual, Miss Bree nailed it.
We won't say they are super easy to make unless you are a piping pro, but this recipe has to be the easiest version of a macaron recipe there is. So get your ingredients organised, and give them a whirl. It would be un-Australian of you not to!
(Oh, and as a non lamington lover, these are AH-mazing...just perfect!)
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- 270 Grams egg whites
- 300 Grams caster sugar
- 300 Grams PURE icing sugar
- 250 Grams almond meal Recipe
- 50 Grams cocoa powder BUY
- 600 Grams chocolate dark BUY
- 220 Grams cream BUY
The Other Stuff
- 30 Grams Desiccated Coconut
- 50 raspberries, fresh or frozen. 1 per macaron.
To make the Macarons; Preheat oven to 130-145ºC (temp will completely depend on your oven and may take making macarons a couple times to work out the ideal temp).
Place 150g of the egg white into Thermomix bowl and whip 4 min/37ºC/Butterfly/speed 3/MC off. Wipe the moisture off the inside of the lid.
Add the caster sugar slowly one spoonful at a time through the hole in the lid, 6 min/Butterfly/speed 3. Scrape around the edges of the bowl.
In a clean and dry Thermomix bowl, add icing sugar, almond meal and cocoa and blitz 10 sec/speed 8. Scrape and repeat. Pour almond mix through a sieve into a large mixing bowl, discarding anything too big to pass through the sieve.
Add remaining (120g) egg white to the almond mix. Using a spatula, thoroughly mix by hand to create a smooth and consistent paste with no lumps.
In thirds, add the meringue to the almond mix and stir through with the spatula. The first third can be mixed quite vigorously. The second third continue to stir but a little more gently. The last third, use a gentle folding motion to retain as much air as possible. The consistency of the mixture should be 'lava' like when the spatula is held up above the bowl.
Using a 1 cm piping nozzle, fill the piping bag 1/3 to ½ full.
Pipe the mixture straight onto baking paper lined trays. To pipe, hold the piping bag approx 1 cm above the tray, squeeze out the mixture without moving the bag, stop squeezing, then quickly twist and pull up in one swift movement. You may need to use baking weights on the corner of each piece of paper, or use a small amount of mix beneath each corner of the paper to secure the paper and stop it from blowing onto the macarons as they bake in the oven. Once all of the trays are full, tap them lightly on the bench to release any air bubbles. You can also use a skewer to pop any bubbles. Sprinkle coconut on top.
Bake 15-18 minutes on the middle two shelves with a tray on the top shelf to avoid discolouration.
To make the ganache, place cream in the Thermomix bowl. Heat 4 min/80°C/speed 2. Add chocoloate and blend 1 min/speed 5. Pour into a container and let cool on bench. Stir occasionally to stop the edges setting. Refrigerate for a short time until it's of pipe-able consistency.
To assemble Macarons; Once the macarons are cool, match up pairs that are equal in size and pipe a ring of ganache on the bottom of one half. Top with a raspberry then pipe a bit more ganache on top of it so the raspberry doesn't turn the macaron shell soggy. Place macaron shell on top and press together gently.
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