Thermomix Macarons

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I love my Thermomix! I use it a lot for my baking and cooking other food. These macarons I made in Thermomix and want to share this recipe with you. Thermomix Macarons are fast and easy to make. You will be impressed with this recipe. I have step-by-step instructions with pictures so that you can become a master of macarons made in Thermomix. 

macarons on the plate by thermomix.

Why you’ll love this recipe

  • Fast whipping meringue
  • Use cold eggs. No need to use room temperature or aged egg whites
  • You do not need to sift almond flour
  • Less cleaning 
  • No scale needed 
green macaron shells broken in half.

Ingredients note

labeled ingredients for the recipe on the table.
  • Egg whites.
  • White granulated sugar.
  • Almond flour. Make sure it is almond flour and not almond meal.
  • Powdered sugar.

How to make this recipe

Preheat oven to 300oF (150oC). Prepare baking trays and mats. This recipe makes 2 trays. About 28-30 macarons. Place Wilton 12 piping tip in a pastry bag. 

Weight granulated sugar and albumen in the mixing bowl of Thermomix. Set aside. 

In the mixing bowl of Thermomix weigh almond flour and powdered sugar. Cover the mixing bowl with a lid and measuring cup. Blitz 10 seconds/speed 10.

Transfer the flour mixture into a large mixing bowl and set aside. I prefer to use a glass bowl. 

Clean the Thermomix bowl thoroughly. You can also use a paper towel with some vinegar to wipe the bowl and lid. 

Tips from Marina: I weigh sugar first and then almond flour with powdered sugar. This way less cleaning. However, you can use a kitchen scale to weigh ingredients. 

In the Thermomix bowl add egg whites and Butterfly attachment. 

Whisk 2 min/37C/Speed 3.5 no measuring cup.

Remove the lid and scrape down the sides of the Thermomix bowl with a spatula. 

Whisk again 2 min/37C/Speed 3.5 no measuring cup. While whisking, slowly add granulated sugar through the lid. 

Add food coloring. I like to use powdered food coloring.

Whisk again 2 min/Speed 3.

Remove the butterfly attachment from the mixing bowl.

Add half of the meringue into the almond mix and mix with a spatula. Add the second half of the meringue and start folding the batter. Scrape the bottom of the bowl and make sure everything is incorporated. The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”. 

How to pipe macarons

Transfer batter into pipping bag with Wilton 12 pipping tip and pipe macarons on the prepared Silpat mat. Use a template if needed. 

Hold the pastry bag at 90 degrees and squeeze, then stop squeezing and twist slightly. Once you are done pipping, take a pipping tray and tap it hard on the counter once or twice. Use a toothpick to pop air bubbles. 

Add toppings on the shells, like feuilletine flakes or nuts.

Let the macarons air dry for 15-30 minutes or until they are dry when you touch with the finger.

Bake macarons in the oven for 14-17 minutes. Macarons are ready when you touch them with your finger and they are not moving on the baking mat. 

Remove the macarons from the oven and let them cool completely. After that pair macaron shells with similar size and fill with favorite filling.  

Expert Tips

  • If you want to make this recipe using a stand or hand mixer I would recommend checking Broma Bakery post for more details.
  • Resting time may be longer or shorter, depending on the humidity where you live.
  • The oven temperature and baking time could be different, depending on the oven you have. Start with the “bake “setting in our oven. Use the “convection bake” setting for better results.
  • You can bake two trays at a time if your oven allows that.
macarons on the plate with thermomix on the background.

Recipe FAQs

How to store macaron shells?

Store macaron shells in an airtight container at room temperature for 2-3 days.

What fillings to use for macarons?

Buttercream, curd, caramel, jam, or ganache.

Why are my macarons hollow?

There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.

green macarons broken in half on the plate and thermomix on the background.

If you make these Thermomix Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe Card

Thermomix macarons

Thermomix Macarons

Marina
Thermomix macarons are fast and easy to make. You will be impressed with this recipe.
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 30 macarons
Calories 46 kcal

Equipment

  • 1 Thermomix
  • 1 pastry bag
  • 1 round piping tip
  • 2 baking sheet pat
  • 2 silpat baking mat

Ingredients
  

  • 100 gr almond flour
  • 100 gr powdered sugar
  • 100 gr egg whites
  • 100 gr granulated sugar

Instructions
 

  • Preheat oven to 300o F (150oC).
  • Prepare baking trays and mats. This recipe makes 2 trays. About 26-28 macarons. 
  • Place Wilton 12 pipping tip in a pastry bag. 
  • Weigh granulated sugar and albumen in the mixing bowl of Thermomix. Set aside. 
  • In the mixing bowl of Thermomix weigh almond flour and powdered sugar. Cover the mixing bowl with a lid and measuring cup. Blitz 10 seconds/speed 10. Transfer the flour mixture into a large mixing bowl and set aside.
  • Clean the mixing bowl thoroughly. You can also use a paper towel with some vinegar to wipe the bowl and lid. 
  • In the Thermomix bowl add egg whites and Butterfly attachment. 
    Whisk 2 min/37C/Speed 3.5 no measuring cup.
  • Remove the lid and scrape down the sides of the Thermomix bowl with a spatula. 
  • Whisk again 2 min/37C/Speed 3.5 no measuring cup. While whisking, slowly add the granulated sugar mixture through the lid. 
  • Add food coloring. 
  • Whisk again 2 min/Speed 3
  • Remove the butterfly attachment from the Thermomix mixing bowl.
  • Add half of the meringue into almond mix and mix with spatula.
  • Add second half of meringue and start folding batter. Scrape the bottom of the bowl and make sure everything is incorporated. Batter is ready when you can make a figure 8 with spatula or it flows “like lava”. 
  • Transfer batter into pipping bag with Wilton 12 pipping tip and pipe macarons on the prepared Silpat mat. Use template if needed.
  • Once you are done pipping, take a baking tray and tap it hard on the counter once or twice. Use toothpick to pop air bubbles. 
  • Add toppings on the shells.
  • Let the macarons air dry for 15-30 minutes or until they are dry when you touch with the finger.
  • Bake macarons in the oven at 275F (134C) -300o F (150oC) for 14_17 minutes. Oven temperature and baking time may vary, depending on your oven. Macarons are ready when you touch them with your finger and they are not moving on the baking mat. 
  • When you check macarons if the are baked, remove macarons from the oven and let them cool completely. After that pair them with similar size and fill with your favorite filling.

Notes

Make sure you are using almond flour and not almond meal.
The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”. 
 

Nutrition

Serving: 1macaronCalories: 46kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 0.1gSodium: 6mgPotassium: 6mgFiber: 0.4gSugar: 7gCalcium: 7mgIron: 0.1mg
Tried this recipe?Let us know how it was!

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