My first instruction is a BIG ONE - DON'T RUSH THIS - MAKE TIME TO MAKE THESE

1. Print out Template a few times - I use three sheets - this enables you to make the macarons the same size for pairing

2. Line 3 trays with baking paper with the template underneath the paper

   Have you piping bags ready to fill

3. 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

1. Place Almonds into the Thermomix bowl

   Mill - 10 SECONDS | SPEED 9

2. Add Icing Sugar into the bowl with Almond meal

   Mix - 10 SECONDS | SPEED 9

   Set aside into large bowl (we are going to be adding meringue later)

Meringue Wash

1. Insert Butterfly Whisk and add Water & Vinegar

   10 MINS | 100 DEGREES | SPEED 3

2. 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

1. Butterfly Whisk in

   Add egg whites to the TM bowl

   Beat - 5 MINUTES | 37 DEGREES | SPEED 3.5

   After 2 minutes, SLOWLY add 50gms Icing Sugar through the lid

   DO NOT TURN OFF THE BLADES

2. 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 combined

3. 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.

4. After piping - drop the trays onto the bench a few times to remove ALL the air from the mixture.

5. 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.

6. 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.

7. When cooled, pair up the macarons - one up/one down for ease of filling.

Filling - White Chocolate

1. Add chocolate to the TM bowl

   Chop - 5 SECONDS | SPEED 9

2. Add cream to mixture - Check to make sure nothing is sitting on top of the blade.

   Add food colouring if desired

   Melt - 2 MINS | 50 DEGREES | SPEED 2

3. Add to piping bag and pipe - outside in on one side of the macaron and pair it up

Filling - Buttercream

1. Place icing sugar, butter, milk and vanilla into TM bowl

   Cream - 1 MIN | SPEED 4

2. Scape down the sides of the bowl and

   Mix - 20 SECONDS | SPEED 4

3. Insert Butterfly Whisk and

   Whip - 1 MIN | SPEED 3

4. Remove Butterfly Whisk and add buttercream to piping bag and pipe - outside in on one side of the macaron and pair it up