Thermomix Macarons

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I love my Thermomix! I use it a lot for my baking and cooking other foods. I made these macarons in the Thermomix, and I 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 the Thermomix. 

How to Make Macarons in Thermomix

Preheat oven to 300°F (150 °C). Prepare baking trays and mats. This recipe makes 2 trays. About 28-30 macarons. Place the Wilton 12 piping tip in a pastry bag. In the mixing bowl of the Thermomix, weigh almond flour and powdered sugar. Cover the mixing bowl with a lid and a measuring cup. Blitz for 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 the sugar first, then the 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 the Butterfly attachment. Whisk for 2 min/37 °C/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 for 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 a piping bag with Wilton 12 piping 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 to the shells, like feuilletine flakes or nuts. Let the macarons air dry for 15-30 minutes or until they are dry when you touch them with your 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 of similar size and fill with your favorite filling.  

Expert Tips

• If you want to make this recipe using a stand or hand mixer, I would recommend checking Broma Bakery’s 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.

Recipe FAQs

Common Macaron Problems

Why are my macarons cracking? Cracked shells can be caused by trapped air bubbles, overwhipped meringue, or an oven temperature that is too high.

How to fix hollow macarons? Hollow shells can result from an overly stiff meringue, incorrect macaronage, or baking temperature. Properly mixing the batter and finding the right oven temperature for your particular oven are key.

Why don’t my macarons have feet? This can happen if the batter is overmixed, the meringue wasn’t whipped enough, or the shells weren’t rested properly. Oven temperature can also affect the development of feet.

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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!

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