Surprise your friends and family with this easy Thermomix macaron recipe. They won’t believe these didn’t come from your favourite French bakery! Smooth with a slight crunch on the outside and soft and chewy on the inside then filled with a strawberry filling one just won’t be enough.
I first fell in love with macarons when living in Paris. We used to go every Saturday to the Galleries Layfayette food hall and sit and have a delicious French coffee and a macaron. My biggest regret when I left Paris was I didn’t do a macaron course and since then I have spent many attempts to make the simplest macaron which tastes sublime! Us busy women (and men!) don’t have time to make complicated macarons. I have made difficult ones with the sugar syrup method and believe me these taste just as good. Filled with a fresh strawberry filling these are just too good to ignore!
What you will love about making this easy thermomix macaron recipe
- It’s easy. As the title says this is a simple recipe compared to other macaron recipes. There is no messing around with sugar syrup or any other tricky methods.
- It’s quick. This method is surprisingly quick especially considering you start with whole almonds. Blending the almonds and icing sugar superfine is made easier in the thermomix.
- Full of flavour. By using freshly ground almonds the flavour is more intense. You can also add any colour or any flavoured essence to this recipe although the flavour of fresh almonds can be enough. I like to use strawberry, raspberry, rosewater and orange essence.
- Can be made in advance. You can make these macarons a day or two before required. There’s nothing worse than stressing yourself over last minute macarons!
Ingredients for this macaron recipe
- Almonds. This is the key ingredient for macarons. By grinding the almonds yourself you can have greater consistency. The finer the better. Freshly ground almonds also give rise to the best tasting macarons.
- Sugar. I have tried to make versions without sugars or using healthier substitute sugars and it just doesn’t work. So forget the diet for just one day and enjoy!
- Egg whites. These can be the make or break ingredient. If under whipped the macaron will not old its shape. Read on for my tips and tricks for foolproof macarons.
- Flavour. If you want to add a flavour to your macarons then add a drop or 2 of natural flavourings. If your filling is made with fresh berries then omit the flavour and use vanilla instead as this can take over and cause a clash of flavours. My favourite flavours are strawberry, rose water and orange blossom.
- Colour. Only use a gel colour which is not oil based. Gel colours give a more intense colour. If you use liquid colour it will destabilise the macaron. If you want a strong colour for your macaron then use more colour as the intensity decreases with baking.
- Cream of tartar. This is an essential ingredient as it stabilises the shape of the macaron to help keep the stiffness of the egg whites.
Tips and tricks for making the perfect macaron
- Use mature egg whites where you can. I advise separating the eggs the day before and leave covered in the fridge. If the egg whites are too fresh they can destabilise. Having said that I have often made last minute macarons with fresh eggs.
- Use gel colouring, not watery or oil based colours. Intense powders can work well too but mix these when pulverising the icing sugar so it is well blended.
- Use a soft rubber spatula NOT the thermomix spatula as you you need to get beneath the egg whites when folding the almonds and icing sugar.
- Do NOT mix the entire macaron mixture in the thermomix as this can make the mixture runny. Prepare the first part of the recipe in the thermomix and then fold BY HAND.
- Set up the piping bag BEFORE you start making the macarons. The quicker the macarons are piped the better.
- Use a macaron template beneath some greaseproof paper and allow spaces in between.
- FOLD don’t mix until the mixture is incorporated. Allow 10 to 12 folds until the mixture falls off the spoon like a thick batter which slowly falls off the spoon. Note: if the meringue is weak no matter what you do will result in a runny macaron.
- Bang the baking tray on a hard surface to get rid of air bubbles. This will avoid bumpy macarons.
- Leave to dry for AT LEAST 30 minutes. This is crucial to perfect macarons.
If you like these then you will love my recipe for Chocolate Orange Snowball Cookies. Enjoy!Print
- 3 large egg whites (approx 140g)
- 70g caster sugar
- 180g icing sugar
- 120g whole almonds
- ¼ teaspoon cream of tartar
- Gel food colouring
- ½ vanilla pod, scraped
- Natural food colouring, optional
For the filling:
- 130g butter
- 20g cream cheese
- 250g icing sugar
- 4 tablespoons strawberry or raspberry puree
- Prepare your tray with greaseproof paper. Prepare the piping bag with a size 3 tip.
- Using the whisk whip the egg whites 2 minutes, 37˚C, speed 3.5. Add the caster sugar, gel colour, vanilla (or any flavour) and cream of tartar and whip 2 minutes, 37˚C, speed 3. Place in a large bowl and clean and dry the thermomix bowl.
- Add the whole almonds to the TM bowl and grind 10 seconds, speed 10. Scrape down and grind again 10 seconds, speed 8. Add the icing sugar and blitz 10 seconds, speed 10.
- Add the almond mixture to the egg white mixture and fold until it is incorporated and the mixture is still slightly thick and just about drops off the spatula. It should just hold a letter 8 in the mix.
- Pipe rounds onto the greaseproof paper leaving space in between. Bang the tray down on a hard surface to get rid of any air bubbles.
- Leave to dry for at least 30 minutes to form a crust on the top. While they are drying preheat the oven to 120˚C.
- Bake for 15-18 minutes and leave to cool. Remove from the parchment paper when cold and fill with buttercream mixed with fresh strawberry filling.
To make the filling cream the butter and cream cheese 1 minute, speed 3. Add the icing sugar and beat 30 seconds, speed 4. Scrape down the sides and repeat. Add the puree and mix 10 seconds, speed 3.
If possible separate your egg whites the day before and leave in the fridge. This matures the egg white which stabilises the meringue easier.
Only use gel or powder colouring with no oils. The colour fades with cooking so add more than required.
To make the filling, whip the butter and cream cheese 30 seconds, speed 5 until smooth. Scrape down the sides with a spatula.
Add the icing sugar and fruit puree and blend until smooth 20 seconds, speed 3.
- Category: Baking
- Method: Thermomix
- Cuisine: French
Keywords: easy thermomix macaron recipe