We have been making macarons for years now, ever since we made the first video with Marnee a few years ago.
Fast forward to today and we have made another video, no chit chat, just the method, down and dirty in your face. We suggest downloading this updated recipe, having it in front of you as you watch the video. Go with the recipe. It is correct.
We cannot wait until we see your versions all over social media...start your Thermomixes...lets get macaron-ing!
Download the template for better piping here.
Some of the fillings you can use in your macarons are as follows:
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 240 Grams egg white
- 1 Teaspoon cream of tartar
- 300 Grams Raw Caster Sugar BUY
- 300 Grams PURE icing sugar
- 300 Grams Almond Meal Recipe
- Gel food colouring (do not use liquid)
- 200 Grams Unsalted Butter BUY
- 400 Grams pure icing sugar
- Pinches Pink Salt Flakes BUY
- 3-4 Drops doTERRA Oils (peppermint, wild orange, lemon, grapefruit, bergamot, cinnamon, etc BUY
- gel food colouring if wanted
To make the Macarons; Preheat oven to 120-140ºC (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 with the cream of tartar into Thermomix bowl and whip 4 min/37ºC/Butterfly/speed 3/MC off. Wipe the moisture off the inside of the lid. Continue whipping until the bowl is at least 2/3 full.
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 pure icing sugar and almond meal and blitz 10 sec/speed 10. Pour almond mix through a sieve into a large mixing bowl, discarding anything too big to pass through the sieve.
Add remaining (90g) egg white to the almond mix. Add colour (gel or powder only) if using. 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 1cm piping nozzle, fill the piping bag 1/3 to ½ full.
Pipe the mixture straight onto baking paper lined trays (see template). To pipe, hold the piping bag approx 1cm above the tray, squeeze out the mixture without moving the bag, stop squeezing, then quickly twist and pull up in one swift movement. 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.
Bake 15-20 mins on the middle two shelves with a tray on the top shelf to avoid discolouration.
To make the Buttercream Icing; Add all ingredients to Thermomix bowl and mix 20 sec/speed 6. Scrape down sides of bowl. Repeat until all ingredients are incorporated.
To assemble Macarons; Once the macarons are cool, match up pairs that are equal in size and place a circle of buttercream on the bottom of one half. Press together until the buttercream comes to the edge of the Macaron.
This is just one of our Insider recipes. Join us today and start cooking!