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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. 

Thermomix macarons

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Why make macarons in Thermomix

  • Fast whipping meringue
  • Use cold eggs. No need to use room temperature or aged egg whites
  • You do not need to sift almond flour
  • No resting or drying macarons before baking 
  • Less cleaning 
  • No scale needed 
Thermomix macarons

Ingredients for Thermomix macarons 

How to make macarons in Thermomix

Preheat oven to 300F convection bake. Prepare baking trays and mats. This recipe makes 2 trays. About 26-28 macarons. Place Wilton 12 pipping tip in a pastry bag. 

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

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

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

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

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

In the Thermomix bowl add egg whites and Butterfly attachment. 

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

Remove lid and scrape down the sides of Thermomix bowl with 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 butterfly attachment form the 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”. 

How to pipe macarons

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

Hold pipping 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 toothpick to pop air bubbles. 

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

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

Remove macarons from the oven and let them cool completely. Pipe the second tray of macarons and repeat the process. If your oven allows to bake two trays, then do so. The batter is fine to stay in the pipping bag while you are baking first tray. 

How to store macaron shells

Store macarons shells in airtight container at room temperature for 2-3 days. I would not recommend freezing macarons shells without filling. 

Thermomix macarons

What fillings to use for macarons

Check recipes of macaron fillings here

Thermomix macarons

If you make these Thermomix macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:

Thermomix macarons
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5 from 2 votes

Thermomix macarons

Thermomix macarons are fast and easy to make. You will be impressed with this recipe.
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 26 macarons
Author Marina of www.everythingmarina.com

Equipment

  • 1 Thermomix

Ingredients

  • 170 gr almond flour
  • 90 gr powdered sugar
  • 115 gr egg whites (from 4 eggs)
  • 150 gr granulated sugar
  • 5 gr albumen (pasteurized egg white powder)

Instructions

  • Preheat oven to 300F convection bake.
  • Prepare baking trays and mats. This recipe makes 2 trays. About 26-28 macarons. 
  • Place Wilton 12 pipping tip in a pastry bag. 
  • Weight granulated sugar and albumen in the mixing bowl of Thermomix. Set aside. 
  • In the mixing bowl of Thermomix weight almond flour and powdered sugar. Cover mixing bowl with lid and measuring cup. Blitz 10 seconds/speed 10. Transfer flour mixture into a large mixing bowl and set aside.
  • Clean the mixing bowl thoroughly. You can also use paper towel with some vinegar to wipe bowl and lid. 
  • In the Thermomix bowl add egg whites and Butterfly attachment. 
    Whisk 2 min/37C/Speed 3.5 no measuring cup.
  • Remove lid and scrape down the sides of Thermomix bowl with spatula. 
  • Whisk again 2 min/37C/Speed 3.5 no measuring cup. While whisking, slowly add granulated sugar mixture through the lid. 
  • Add food coloring. 
  • Whisk again 2 min/Speed 3
  • Remove butterfly attachment form 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.
  • Bake macarons in the oven 14-17 minutes. Macarons are ready when you tough them with your finger and they are not moving on the baking mat. 
  • When you check macarons if they are baked, remove macarons from the oven and let them cool completely. Pipe the second tray of macarons and repeat the process. If your oven allows to bake two trays, then do so. The batter is fine to stay in the pipping bag while you are baking first tray. 

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