I’ve been baking macarons for 10 years now. The only batch that resulted on a disaster was the first, and I hadn’t used my Thermomix for that one. Then I got the book “simplemente espectacular” (Vorwerk) where there was a recipe and I started using it.
The version I use and share with you today is a mixture with the ingredients and processes in that book combined with my own experience and classes taken.
- 75 gr. (2.6 oz) blanched almonds or almond meal
- 140 gr. (4.9 oz) icing sugar (to make your own see tip below recipe)
- 10 gr. (0.4 oz) granulated sugar (about 1 tbsp)
- 60 gr. (2 oz) egg whites (about 2)
- pinch of fine sea salt
- Start by getting your "hardware" ready. First, 2 cookie sheets lined with a silpat or baking paper. Also, a piping bag with a round tip of about 1 cm diameter (I just cut it when I'm ready to start piping). If you want your macarons to be really perfect and uniform in shape, just draw circles on the baking/parchment paper and lay it upside down on the cookie sheet, it will be your guide for piping later on. (I use a cookie cutter as a guide for drawing circles and there are also lots of “macaron templates” available online.)
- First, make your almond meal by grinding almonds for about 10 seconds/speed 10. Then add the icing sugar to the bowl and press the turbo button 4-5 times to “sift” the mixture. That's what we’ll call a “tant pour tant”, set it aside. Get your bowl clean and dry and put the butterfly on. Add your tbsp. granulated sugar, salt, egg whites and whisk for 4 minutes/3½/MC off. Your meringue has to be really, really firm, slightly glossy and looking maybe a bit too dry. Actually, it should all be stuck to the sides of the bowl. (see photo)
- Pour the meringue into a big bowl and add the tant pour tant to it. Now, usually you’ll be told to do it in spoonful additions and to be gentle about the folding… but in one macaron class I attended we were told to put it all in at once and to be not-that-gentle, really. So, just be steady, going at it with the classical folding motion but don’t pamper the batter, it actually has to deflate and get a thinner consistency. It should make ribbons that disappear into the batter after some 20 seconds. For this amount of batter, I usually get to this stage after 20 folds, more or less.
- Pour the batter into the piping bag, cut the tip and pipe the cookies onto your sheets, spacing them about 5 cms apart. My recipe makes 50 wafers, or 25 filled macarons.
- Now, a crucial step: lift the trays straight up, holding level from both sides (parallel to your work surface) and then just let go of them so that they tap hard on the table as they land. Rotate 90 degrees and repeat until you do all 4 sides. You’re letting out all those air bubbles which would cause the surface to crack if they stayed inside the macaron, not pretty.
- Preheat your oven at 120ºC/250ºF/ no fan. The macarons will develop a “skin” while the oven is getting hot, maybe they’ll take a bit longer than your oven, about 25-30 minutes, you really don’t need more than that. Bake one tray at a time in the middle rack for about 18 minutes, rotating mid-time to get even baking (well, my oven requires this).
- To check if they're done, just lift the corner of the baking paper and try to peel it from the bottom of the cookie. If it sticks, it isn't done. If it comes off, just take the tray out and put the 2nd one in. Cool on the rack and make the filling them with your favourite ganache, jam, lemon curd…
Try using pistachios or hazelnuts instead of almonds.
For chocolate macarons, add 10 grams pure cocoa powder with the icing sugar for the sifting. For coffee macarons, 2 tsp espresso powder. For lime, lemon or orange macarons, add zest of 1 or 2 fruits along with the blanched almonds when making the almond meal.
Macarons are better after 24 hours. If you want to decorate the tops, sprinkling has to be done while the surface is still wet but painting when the skin is already formed.
If planning to make your own icing sugar in the thermomix, just add ½ tsp. of potato starch for every 150 grams sugar, it helps make a more stable batter (it also helps storing the sugar better). But don’t add loads of it because that’s no good, either. If you’re using a commercial brand, use a good one. I make mine using some of my TMX-made vanilla sugar!
Final note from ThermomixBlogger Helene…
I love this recipe of Mara’s because since she first shared it with me, I have used it to make my first ever successful Thermomix macarons. Remember that I am not experienced with making or eating sweet foods so I’m an absolute novice at this type of thing. It took me two tries to get it right, mainly because I was awkward at piping the circles. (My first wafers were almost the size of fried eggs! It’s worth it though. So if you are a novice like me, keep trying — practice makes perfect, and the ‘mistakes’ are heavenly.
Oh, and one more thing. I’ve learned that the wafers can be stored dry, in a tin or similar container until filled. Once filled however, they should be refrigerated. Believe it or not, they will keep in the fridge and be yummy for days, though I know they don’t last even five minutes if Mara’s children are nearby ;-)