NOT Macaroooooooons
I hear people call these Macaroons – they are NOT those. My Mum used to make macaroons and they were with Meringue but also coconut. Totally yummy but definitely not Macarons.
Macarons – I always thought that these would be the hardest things to make, but they really aren’t. The Thermomix made it so easy.
Time consuming yes, patience required yes, but really are they worth all the fuss – TOTALLY YES!
Macarons
What's Needed
- 1 Thermomix
- 1 Butterfly whisk
- 1 Oven
- 3 Baking Trays
- Piping Bag See Notes
- Baking Paper
Ingredients
Macarons
- 230 gms Icing Sugar
- 150 gms Raw Almonds
PreWash before Meringue
- 1 Litre Water
- 50 gms White Vinegar
Meringue
- 120 gms Egg whites (approx. 4 eggs)
- 50 gms Icing Sugar
- Food Colouring
Filling - White Chocolate
- 160 gms White Chocolate
- 70 gms Whipping Cream
- Food Colouring
Filling - Buttercream
- 400 gms Icing Sugar
- 200 gms Unsalted Butter Room Temperature
- 15 gms Milk of choice
- 1 tsp Vanilla Extract Vanilla bean extract will give you bean dots throughout the cream if not colouring
Instructions
My first instruction is a BIG ONE - DON'T RUSH THIS - MAKE TIME TO MAKE THESE
- Print out Template a few times - I use three sheets - this enables you to make the macarons the same size for pairing
- Line 3 trays with baking paper with the template underneath the paperHave you piping bags ready to fill
- Separate 4 egg whites into a small bowl and set aside - Best done at LEAST 2 hours before starting. I separate mine the night before and put them in a zip lock bag in the bottom of my pantry - Hey, I'm in Melbourne, it's not that hot!
Let's Start
- Place Almonds into the Thermomix bowlMill - 10 SECONDS | SPEED 9150 gms Raw Almonds
- Add Icing Sugar into the bowl with Almond mealMix - 10 SECONDS | SPEED 9Set aside into large bowl (we are going to be adding meringue later)230 gms Icing Sugar
Meringue Wash
- Insert Butterfly Whisk and add Water & Vinegar10 MINS | 100 DEGREES | SPEED 31 Litre Water, 50 gms White Vinegar
- Tip the water out then let it dry - it will dry quickly with the heat of the bowl or dry with a CLEAN tea towel.
Meringue
- Butterfly Whisk inAdd egg whites to the TM bowlBeat - 5 MINUTES | 37 DEGREES | SPEED 3.5After 2 minutes, SLOWLY add 50gms Icing Sugar through the lidDO NOT TURN OFF THE BLADES120 gms Egg whites (approx. 4 eggs), 50 gms Icing Sugar
- Tip the egg white mixture into the large bow with the almond meal/icing sugar mix. Gently fold the mix together in slow movements around the outside of the bowl to the middle. DON'T be rough - it will flop - half way through the folding - ADD food colouring and continue to mix till all is JUST combinedFood Colouring
- Spoon the mixture into piping bag. (The Mix Shop has great disposable bags)Cut the bottom of the bag and start piping onto prepared trays.Pipe from outside into the centre to form your perfect circle.
- After piping - drop the trays onto the bench a few times to remove ALL the air from the mixture.
- Now LEAVE THEM TO DRY - YES Dry!! They need to be touch dry (Not sticky dry) before baking otherwise they will crack - trust me - I tried to push it - Oops!!"They" say 30 minutes - mine too 1.5 hours! Remember - Melbourne.
- When ready - heat oven to 150 degrees and bake for approx. 18 minutes, making sure the "feet" have formed before removing from the oven.When removing from the oven, they should easily come off the baking paper. If not, they need a little longer.
- When cooled, pair up the macarons - one up/one down for ease of filling.
Filling - White Chocolate
- Add chocolate to the TM bowlChop - 5 SECONDS | SPEED 9160 gms White Chocolate
- Add cream to mixture - Check to make sure nothing is sitting on top of the blade.Add food colouring if desiredMelt - 2 MINS | 50 DEGREES | SPEED 270 gms Whipping Cream, Food Colouring
- Add to piping bag and pipe - outside in on one side of the macaron and pair it up
Filling - Buttercream
- Place icing sugar, butter, milk and vanilla into TM bowlCream - 1 MIN | SPEED 4Food Colouring, 400 gms Icing Sugar, 200 gms Unsalted Butter, 15 gms Milk of choice, 1 tsp Vanilla Extract
- Scape down the sides of the bowl andMix - 20 SECONDS | SPEED 4
- Insert Butterfly Whisk andWhip - 1 MIN | SPEED 3
- Remove Butterfly Whisk and add buttercream to piping bag and pipe - outside in on one side of the macaron and pair it up
Notes
- Pre make Icing Sugar this with your Thermomix - add sugar to TM bowl - Mill 20 SECONDS | SPEED 10 - this is best done in 200gm lots
- Egg Whites. MUST BE ROOM TEMPERTATURE - 2 hours at least out of the fridge
- To get the glossy outside and gooey centre - freeze overnight in airtight container. Works a treat!
Macaron Template – Open image and print to A4 Size
Icing Sugar – Best to use White – Not Raw – for the colour
This was my FIRST attempt at making macarons and didn’t understand the food colouring. This was meant to be purple!! It turned grey but cooked up to the colour of Almond Meal.
This was when I should have put the colour in. See images below for the pink added correctly and what food colouring I used. Gel – not liquid
These are the bags from The Mix Shop
Sitting in the sun drying.
This is what happens if you cook them too early and they are not touch dry. Teaches me to be pushy. Tasted good though
This is how I freeze them for 24 hours!
Food Colouring Gel
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