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Macarons

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Ingredients

15 portion(s)

Macaron

  • 75 g blanched almonds, or almond meal
  • 130 g icing sugar
  • 10 g caster sugar
  • 2 egg whites, (60 grams)
  • 1 pinch salt
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  • 6
    1h 30min
    Preparation 45min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Preparation

  1. This recipe makes me 30 pieces (or 15 macarons). I made these using almonds which I blanch then turn into Almond meal.

     

    Line two cookie trays with baking paper or silmat. Prepare your piping bag (using 1 cm tip diameter nozzle).

     

    Make your almond meal by grinding almonds for about 10 seconds/speed 10. Add your icing sugar and press the turbo button 5 times (this should sift the flour). Clean your TM bowl.

     

     

    Insert butterfly whisk. Add the caster sugar, salt, egg whites and whisk 4 minutes/ speed 3.5/ MC off. The meringue has to be at stiff peak stage. Add the meringue to the tant pour tant. Then, fold the mixture together (usually after 25-30 folds, I get to the desired volcano texture).

     

    Pour the batter into the piping bag and pipe in small circles spacing them about 5 cms apart.

     

    Remove the bubbles from the macaron by lifting the tray straight up and tap them on the kitchen counter, rotating 90° till you have tapped all sides. Make sure to do this step otherwise the bubbles will make the surface crack.

     

    Preheat the oven to 130°C while you leave the macarons to develop a skin (preferrably 30 min).

    Bake one tray at a time for 16 minutes at 130°C.

     

    To check if they're done, lift the corner of the baking paper and if it peels off it's ready or if you press the macaron (extremely lightly) and the feet doesn't compress

     

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Didn't work out for me at all. I followed step by...

    Submitted by JoMarshall on 5. July 2021 - 15:34.

    Didn't work out for me at all. I followed step by step and they were no where near ready after 16 mins. They didn't retain their shape and didn't really form feet and were just a sloppy mess 🤷🏼‍♀️

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  • You say add the meringue to

    Submitted by Emjay59 on 16. September 2016 - 20:58.

    You say add the meringue to the 'tant pour tant', I'm sorry, I don't know what this is. Could you enlighten me please. 

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  • Hi I'm making your Macarons &

    Submitted by Caro14 on 5. September 2016 - 16:53.

    Hi I'm making your Macarons & am wondering what kind of icing you ice them with. 

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