Thermomix macarons
Thermomix macarons are fast and easy to make. You will be impressed with this recipe.
Servings 26 macarons
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.