- 95 grams Ground almonds
- 95 grams Icing sugar
- 300 grams Water
- 50 grams vinegar
- 75 grams caster sugar
- 20 grams water
- 2 egg whites
- 2/3 drops food colouring
29minPreparation 15minBaking/Cooking 14min
advancedPreparation For experienced Thermomix-Users
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
1,- Prepare two oven trays with greaseproof paper. Have a piping bag ready with a round tip.
2,- Add into the bowl the sugar and the ground almonds and grind 10 sec/ speed 10. if they are not grinded properly. just give it another 5/10 sec. Put in a bowl for later. Rinse the bowl with soap and rinse, no need to dry.
3,- Add to the bowl the 300 grs of water and the vinegar and program 10 sec/speed 7. Add the butterfly and program 10 sec/speed 4. Empty the bowl, rinse and dry everything really, really well. This process will have made sure that the mixing bowl and everything else is completely oil and residue free.
4,- Add to the bowl 65 grs sugar and 20 grs water without the measuring cup and program 4 min/115 C/ speed 1. Put in a bowl and for later.
5,- Insert the butterfly in the blades and add 10 grs sugar, egg whites and food colouring and beat for 2 min/speed 3.5
6,- Use the spatula to make sure the mixture is at the bottom of the mixing bowl and without the measuring cup, beat for 5 min/speed 3.5 add in the 2 first minutes the sugar and water in step 4, pouring it really slowly. Remove the butterfly and add to a large bowl. Add 3-4 tbsp. at a time of the icing sugar with the almonds into mix and making sure that you fold the sugar and do not stir it. Do this until you have finished all the almond sugar.
7,- Put this mixture into a piping bag and add little dots to the trays. Make sure that you have the piping bag a 1cm from the tray and squeeze a bit of merengue. Slowly lift the piping bag (but do not make circles). Make sure that they are about 3/4 cms apart to make about 40/48 units. Lift the trays and let it drop onto the worktop. Allow to rest about 15/20 min.
8,- Turn on the oven 140 C but do not use the fan!
9,- put in the oven during 14 minutes. Let them cool down until they are completely cold and then you can add anything that you like. I like them with NUTELLA and Thermomix made lemon curd.
Filling Variations for Macarons (Buttercream)
Pink macarons: raspberry, strawberry are good matches, or for contrast add a little vanilla flavouring to the buttercream.
Green macarons work very well with a pistachio flavoured cream, use either food additive or finely ground, pistachio nuts.
Still green, add a little coconut, fresh lime zest and a tiny squeeze of the juice for a zingy filling.
Purple, blueberry flavor is perfect.
Cream coloured vanilla extract for an extra creamy taste.
Yellow, lemon works well.
Accessories you need
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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