April 16, 2012 by

How to make macarons with Thermomix, by Mara

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.

 

4.8 from 4 reviews

Thermomix Macarons

by:
Cuisine: Thermomix
Recipe type: Desserts, Baking

Ingredients
  • 75 gr. blanched almonds or almond meal
  • 140 gr. icing sugar (to make your own see tip below recipe)
  • 10 gr. granulated sugar (about 1 tbsp)
  • 60 gr. egg whites (about 2)
  • pinch of fine sea salt

Instructions
  1. 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.)
  2. 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)
  3. 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.
  4. 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.
  5. 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.
  6. Preheat your oven at 120C/250F/, 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).
  7. 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…

Notes
Variations and some tips: 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 ;-)

See 124 comments from people who cook with Thermomix:

  1. avatar
    Mara 16 April 2012 at 2:55 am (PERMALINK)

    I forgot a note about the oven: I bake them at 120 because I like them very pale and when you use food coloring the colors stay prettier, too. You could bake them as high as 150, but I ndon’t ever go higher than that because then the feet squeesh out… If you don’t really know how hot your oven gets, I recommend that you start with the lower temperature, just in case.

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  2. avatar
    Naina 16 April 2012 at 4:22 am (PERMALINK)

    I am a macaron novice but cant wait to try this. The ingredients dont add up to much either so mistakes are not expensive – thank Goodness! I have a question though – i am in rented accommodation at the moment and the oven is either with fan or not – no non-fan setting (most annoying!) – will it be a complete disaster? Should I try them anyway and just lower the temperature a bit? Any advice would be most welcome! Thanks so much. Naina

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  3. avatar
    Mara 16 April 2012 at 4:39 am (PERMALINK)

    No, no disaster at all. In fact, the “no fan” part is from a previous draft of the recipe where I told Helene to turn the oven at 150ºC. When you set the fan, usually the effect is of that of a higher temperature than what you are actually using, so a 150º oven with a fan could give you those squeeshed-out feet macarons which I talked about in the previous comment. Short, all you need to do is turn your oven on at 120º with the fan, no worries. Actually, the fan might make your macarons rise a bit taller, that’s all.

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  4. avatar
    Gretchen 16 April 2012 at 12:58 pm (PERMALINK)

    This has got to be the easiest recipe for a complete novice like me. I have always wanted to make something really pretty even though , like Helene , I am not fond of sweet things. The pictures are just so beautiful and I like the lemon or lime idea. Yesterday I saw in the supermarket some macaron tins so no piping for me just dolloping.

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  5. avatar
    ThermomixBlogger Helene 16 April 2012 at 1:55 pm (PERMALINK)

    Hmmm, “dolloping” eh Gretchen? Not so sure about that. I recommend at least an attempt at piping. Took me a whole batch of practice ones before I got it, but when you do… the feeling is as amazing as the taste! I think it’s wonderful that you are giving this recipe a go, even though you’re not much of a ‘sweetie’… I guess that speaks to the allure of the macaron.

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  6. avatar
    Mara 16 April 2012 at 2:48 pm (PERMALINK)

    Oh, Gretchen, lemon macarons are my favorite without a doubt! For one thing, I have privileged access to some beautiful organic lemons and also because I just love using the whole lemon and the remaining egg yolks, too, to make the lemon curd for the filling.

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  7. avatar
    ThermomixBlogger Helene 16 April 2012 at 2:49 pm (PERMALINK)

    Mmmmmm….. lemmmmonnnnn….

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  8. avatar
    Mara 16 April 2012 at 2:50 pm (PERMALINK)

    I never tried the macaron tins, let us know how they work. But you still have to tap them hard to make those air bubbles rise.

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  9. avatar
    Judy 16 April 2012 at 4:54 pm (PERMALINK)

    Mara, they are the most perfect looking macarons and if Gretchen gives them a try, your posting really has hit the mark LOL. I have never tasted a macaron but feel as if I want to make my own batch after reading this. Delightful pictures, always a help. Note to self – make these ASAP.

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  10. avatar
    ThermomixBlogger Helene 16 April 2012 at 9:57 pm (PERMALINK)

    I agree Judy, aren’t they just gorgeous enough to want to make your own?? Also wanted to mention here that I had never tasted a macaron either, until I made this recipe of Mara’s. I have tried to find them but not available in even the best of my city’s local bakeries. That sure doesn’t say much for the foodie scene here does it!

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  11. avatar
    Mara 16 April 2012 at 11:38 pm (PERMALINK)

    There’s another thing about these macarons, when you start making them you realise how inexpensive they really are and what a big rip-off it is to buy them. They’re ridiculously expensive in Spain and I believe that they just encourage the myth that they’re incredibly hard to make so that people won’t try it at home and they will keep on selling them.

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  12. avatar
    Veronica S 18 April 2012 at 1:23 am (PERMALINK)

    I made these today – never made anything like it before, so was nervous about how they would turn out, but they were great. Your instructions were so easy to follow. Thank you so much!

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  13. avatar
    Gretchen 18 April 2012 at 1:51 am (PERMALINK)

    Mara threcipe is great. I have never attempted anything like this and never thought I could You made it very easy. What of your Spanish recipes. Not too hard now.

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  14. avatar
    Cookie1 18 April 2012 at 1:52 am (PERMALINK)

    Mara I have tried and tried to make successful macarons with and without the TMX. I can’t wait to try these. A great big thank you.

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  15. avatar
    Denise 18 April 2012 at 2:47 am (PERMALINK)

    Mara what gorgeous macrons.A big thank you for the wonderful step by step instructions.

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  16. avatar
    Mara 18 April 2012 at 9:17 am (PERMALINK)

    Thank you all so much, I was very anxious about the length of the post… but I was summarizing a few years worth of experience! I’m glad you found the explanations helpful.
    Veronica, I saw your macarons and they look beautiful. I’m sure they were delicious, too.

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  17. avatar
    Nora 18 April 2012 at 1:57 pm (PERMALINK)

    Hi Mara, your macarons look fabulous! I have been making them for a couple of years now and I must say your recipe is spot on! I have had the squeeshes feet problem a few times though so I will try baking them at 120C for longer next time (I’m using fan oven)! I’ll make sure to post the results when I do!

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  18. avatar
    ThermomixBlogger Helene 18 April 2012 at 5:14 pm (PERMALINK)

    Yay Mara — for inspiring Veronica and Gretchen! I think keeping the recipe brief might have helped to make it appear less daunting. There are so many much longer instructions out there for making macarons. For you Mara, this process is second nature and I think your experience shines through here to instill confidence in those who like me, are were daunted by the process. I love it that you even managed to motivate Gretchen (!!!) and oh my… just look at what she has produced from this Thermomix recipe of yours!

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  19. avatar
    Mara 19 April 2012 at 10:14 am (PERMALINK)

    And Yay Gretchen! Way to go, those were totally awesome.
    Nora, do report back with your macaron news.

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  20. avatar
    Eve 20 April 2012 at 3:20 am (PERMALINK)

    Hi Mara, your recipe looks good, cant wait to try it on my own. Just a question though, some macaroon recipes ask you to wait for few hours before baking it. do you need to wait that long on your? Thank you

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  21. avatar
    Mara 20 April 2012 at 5:00 am (PERMALINK)

    Thank you Eve. Regarding your question, no, I never waited that long, just 25-30 minutes. In fact, as I bake the trays one by one (sometimes I’ve had even 4 trays) the first one has had a 25 minute wait and the last one over an hour and you don’t really see a difference between the batches.
    Maybe it’s “a thing” about the recipe I use and it doesn’t apply to other recipes using, say, italian meringue. Maybe the fact that this recipe uses a very dry meringue has to do with that, since it doesn’t have to dry out as much.

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  22. avatar
    QuirkyJo 21 April 2012 at 4:52 am (PERMALINK)

    Wow, these look amazing – and not too difficult, which always put me off with macaroons!! Beautiful post Mara & Helene – thank you :)

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  23. avatar
    ThermomixBlogger Helene 21 April 2012 at 11:57 am (PERMALINK)

    Thanks for stopping by here Jo — I know how busy you are! Hope you give these a try because I’m sure you could quirk them up in wonderful ways ;-)

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  24. avatar
    Cookie1 23 April 2012 at 12:12 am (PERMALINK)

    Thank you Mara and Helene. I tried a batch of these on the weekend and they worked beautifully. My first egg whites in the TMX too. I did chocolate ones with ganache in them. They had lovely little ‘feet’ on them and all. So pleased. Thank you.

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  25. avatar
    Eve 23 April 2012 at 1:16 am (PERMALINK)

    Hi Mara, tried your recipe, during baking the macaron goes up beautifully, but towards the end it shrink in the thickness. Do you know what the cause of it? Thanks.. Appreciate your answer

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  26. avatar
    Mara 23 April 2012 at 4:47 am (PERMALINK)

    Eve, that sounds like they had too much starch. Or maybe you used cornstarch instead of potato starch? For some reason, they don’t react the same way. But I can’t be 100% sure.
    I’m really glad about your chocolate macaron success, cookie!

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  27. avatar
    ThermomixBlogger Helene 23 April 2012 at 9:34 pm (PERMALINK)

    Well done Cookie1! Thanks for submitting a photo, I have linked to it now for all to see. Wow… they are REALLY chocolaty. so yuMMMy! I’m happy for you, and also very happy that we have Mara here as an expert guide ;-)

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  28. avatar
    Erica 25 April 2012 at 3:05 am (PERMALINK)

    Last week’s batch was so sucessful, I’ve got two more batches on the go! Chocolate and plain with chocolate vanilla cream filling :) A present for my brother.

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  29. avatar
    Cookie1 26 April 2012 at 10:59 pm (PERMALINK)

    Thanks Helene. That Gretchen is one clever lady.

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  30. avatar
    Mara 27 April 2012 at 4:53 am (PERMALINK)

    Gretchen’s my hero.

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  31. avatar
    Annabel 4 May 2012 at 5:27 am (PERMALINK)

    Hi Mara, my macaroons are in the oven as I write, however, they seem to be taking a lot longer than 18 minutes – my first tray was in for about 25 and they still haven’t set in the middle – I am using a fan oven at 120 although I have now turned it up to 140 – any thoughts?? The recipe is incredibly simple – have been wanting to make them for ages! Thank you.

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  32. avatar
    Mara 6 May 2012 at 8:28 am (PERMALINK)

    Hi Annabel, sorry I took so long to answer, just saw your comment. There are many factors that can make the time in the oven vary. For instance, a humid day, adding liquid coloring or flavors (did you use vanilla extract instead of vanilla sugar?), the time your macarons have been drying out before going in… and most especially, the temperature of your oven. Mine isn’t callibrated, so maybe it goes higher than what the thermometer says. Maybe yours goes a little lower? 18 minutes is exactly what the last tray of macarons took to bake the day I made these pictures (I had a chronometer in hand so I could give you precise instructions). But maybe the first tray may have been there for as long as 20 minutes, I really can’t tell. Just get the feel of your oven and the moment will come when you’ll just know when to check for doneness. But I think it’s safe for you to set your temperature higher than me, maybe 140-150º.
    I hope this helps!

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  33. avatar
    Mara 6 May 2012 at 10:32 am (PERMALINK)

    An afterthought: size also matters. If you got anything less than 40 wafers, unless you through some batter away, your macarons are also big enough to require a longer baking time.

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  34. avatar
    ThermomixBlogger Helene 6 May 2012 at 7:50 pm (PERMALINK)

    Oh Mara — you are such an expert at this — what an astute comment! I remember the first batch I made… was probably the first time I ever did piping. Oh my, the macarons were HUGE. That was my biggest mistake. (Still delicious though!) But on the second try, with a steadier, more confident hand (and after watching some YouTube videos for technique) it worked like a charm. Thanks again for this super recipe and all your advice ;-)

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  35. avatar
    Annabel 9 May 2012 at 9:01 am (PERMALINK)

    Thanks so much Mara – I definitely didn’t get 40 macaroons so will make smaller ones next time and go from there. Once the macaroons had cooled down, they were delicious and were definitely like macaroons, just on a bigger scale!! Thanks again. Annabel

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  36. avatar
    Mara 9 May 2012 at 12:33 pm (PERMALINK)

    Always glad to help! As Helene said, it’s a good thing that the “mistakes” are delicious, too!

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  37. avatar
    Grace 9 June 2012 at 5:19 pm (PERMALINK)

    Hi Mara, i have been trying to make macarons and having problem with oven.

    the macarons appeared hollow shell , or change colour , or stick on the bottom baking paper

    i cook on fan force with 150c and middle tray ( with baking sheet on the top ) with 10 min and turn down to 120 c ( to avoid the colour change on the top bottom), macaron always stick on the baking paper (as sign – not ready) so i cook then longer then macaron can released on the baking but shell will be too dry .

    and most of time the macaron appeared hollow shell ,

    my question is should i leave the fan on for the oven ,what you thought for pizza stone on the bottom of oven to increase the heat .

    thank

    Grace

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  38. avatar
    erica 16 June 2012 at 9:24 am (PERMALINK)

    Hi Mara,
    Thanks for sharing your step by step recipes!!I love your creations,you are a TM Master Chef!!
    I made macarons couple of times and I love them.
    Just want to ask you..does the rule with ”aged”eggs and room temperature apply to your recipe?
    No need to add a pinch of cream of tartare?
    And if I would like to add food coloring,which one and how much??
    Thank you so much!

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  39. avatar
    Mara 2 July 2012 at 9:35 am (PERMALINK)

    Hello Grace and Erica, I will try to answer your questions.
    First Grace. If your oven is fan-forced, try baking them at 120 from the start. Using that temp I never have trouble with color (except when using organic strawberry or raspberry powder, because their “reds” degrade naturally when cooked). Both the hollow shell and the sticking are signs of undercooked cookies. I’m not sure about the pizza stone because I have never tried it, but it is often advised to use 2 baking sheets. My advice is turn down your temperature to 120 and keep the fan on and bake them until just done, normally around 20 minutes. If you have a bit of trouble peeling them off the silpat/baking paper (occasionally you can have this problem with some papers, even if your wafers are just cooked) lay the baking paper with the macarons on a slightly damp surface (paper side down!) for about one minute and you should be able to peel them quite effortlessly.

    @ Erica. I know about the aged egg white rule and room-temp rule, I’m just an awful planner and never get to do it (I’ve maybe done it twice in my whole life) and it never seemed to matter at all. I have used organic eggs, non-organic eggs, very fresh eggs (less than a day old), not-so-fresh eggs… and ever had any trouble. I just could never make it work with pasteurised eggwhites from a bottle, but maybe that’s just a question of giving them more time to get beaten.
    It’s not necessary to add cream of tartare, either. Besides, it’s better to watch the acidity in the batter and cream of tartare lowers the ph…
    As for coloring, I’m not a big fan of extravagant colored macarons and normally just use natural stuff: citrus zests, cocoa powder, freez-dried fruit powders… but I have used some, at times. My favorites are sugarflair and wilton but I’m not sure I can really advice about the quantity because I haven’t used any for ages so I don’t have the exact measure, but I can advice you to go a shade or two beyond what you think is necessary because they tend to fade slightly in the oven, although the good brands react a lot better.

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  40. avatar
    ThermomixBlogger Helene 12 July 2012 at 7:47 pm (PERMALINK)

    Wow Mara, I’m glad you are so experienced and knowledgeable about making macarons with Thermomix! Thanks so much for all your valuable input here :)

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  41. avatar
    Kate 18 July 2012 at 5:39 am (PERMALINK)

    Great Post!! I have also been daunted by the macaron. I am going to attempt some hazelnut ones this weekend, fingers crossed.

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  42. avatar
    ThermomixBlogger Helene 18 July 2012 at 1:05 pm (PERMALINK)

    WooHOO Kate, you GO girl! Sadly I am allergic to hazelnuts, but I know they will taste divine… and the aroma while they bake…. ooh la la!!!

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  43. avatar
    Marie 4 August 2012 at 11:17 pm (PERMALINK)

    Hi Mara I have just made a batch of the macaroons in the “the best of our communities” cookbook and they did not spread once they were cooked. They pretty much stayed the same shape. Also a tray of this same batch had cracked tops, do you have any ideas on where i went wrong. Thank you

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  44. avatar
    Kyile 11 August 2012 at 8:40 pm (PERMALINK)

    Hi, I’m just waiting to pop mine in the oven… however the batch only made 17 shells? they look like a standard size… is this recipe for mini macarons? thanks, can’t wait till they are baked…

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  45. avatar
    Kathy 26 August 2012 at 5:55 am (PERMALINK)

    Thank for your step-by-step tips! I am a new TMX owner and have been, until now, making macarons from Donna Hay’s packet mix with some good success. I’ve just got my second tray of your method macarons in the oven, and I can see already I’ve been much more successful! My only question is about how to get the tops really flat? When I pipe them, they end up with a slight raise in the middle (of the swirl as I pipe) and it doesn’t disappear on cooking. Any suggestions?

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  46. avatar
    Mara 1 September 2012 at 3:48 am (PERMALINK)

    Hello Marie, Kyile and Kathy. I was absent until just recently, hence the delay… I’ll try and answer your questions.
    Marie: My guess is that you had to go a bit further with the macaronage. Probably there were streaks of unmixed meringue which grow a lot bigger than the mixed batter, so they caused your tops to crack. Also, you have to be sure to tap the air out of your shells before they have formed a skin.
    Kyile: My shells are about 4-5 cms diameter… yes, they are dainty but sometimes I do them even smaller. Still, even if you make them the regular 7-8 cms I think that 17 shells are too few… Can’t tell what happened there, sorry!
    Kathy: you have to do a bit more macaronage, which will make the batter more fluid and your shells will spread a bit more and they will flatten naturally (especially when you tap them to get the air bubbles out). Just be carefull not to overdo it. If you still have a slight cap on top of you shells after tapping them, just push them down carefully with the tip of your ring finger dipped in water. It’s a bit of a cheat trick, but it works.

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  47. avatar
    Josephine 15 September 2012 at 9:11 pm (PERMALINK)

    As I’m a macaroon novice – any suggestions how to make the filling yourself?

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  48. avatar
    ThermomixBlogger Helene 16 September 2012 at 7:02 pm (PERMALINK)

    Hi Josephine; Good news is that you can use almost anything as the filling :) For starters, it’s easy to use Lemon Curd or Tenina’s Citrus Curd, or the Chocolate-Hazelnut spread from the EDC, or if you have simple jam in your larder, simply use that. Try your own ideas and play with them, you’ll have fun eating the experiments and deciding which you prefer ;-)

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  49. avatar
    Josephine 21 September 2012 at 4:12 pm (PERMALINK)

    Made delicious coffee macarons last week! This week, lemon macarons. However, when adding lemonzest to the almonds, the mixture becomes too moist and thick. Any suggestions? Thanks, Josephine

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  50. avatar
    Mara 24 September 2012 at 10:51 pm (PERMALINK)

    Hello, Josephine, I’m glad the coffee macarons were good! About the lemon, try making “lemon sugar”. Just blitz your sugar as usual and then add the strips of lemon peel or zest, well cleaned and dry, and blitz for a further 15 seconds at top speed. Then, continue with the recipe as usual. If this method still yields too moist a mixture, try drying the lemon zest for a minute or so in your microwave at minimum temp or in a 50º oven for about 30 minutes.

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  51. avatar
    ThermomixBlogger Helene 1 October 2012 at 11:41 pm (PERMALINK)

    Thank you Mara!

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  52. avatar
    Kathryn 10 November 2012 at 5:37 am (PERMALINK)

    These are awesome, they came out perfect first time!! thank you so much.

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  53. avatar
    ThermomixBlogger Helene 10 November 2012 at 4:32 pm (PERMALINK)

    Great to hear from you Kathryn! I’m so glad you took the leap and gave these a go. Thank goodness for people like Mara who have a lot of experience and are so willing to share with us ;-)

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  54. avatar
    Aga 14 November 2012 at 5:18 am (PERMALINK)

    Hi, I’ve never made macaroons before so my questions may be silly, please forgive me! :) When you say ‘chocolate macaroons’ or ‘lime macaroons’ do you mean the actual chocolate meringue or chocolate inside (chocolate filling)? Because I really want to know how you made the colorful fillings! Thanks! A.

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  55. avatar
    ThermomixBlogger Helene 15 November 2012 at 9:43 pm (PERMALINK)

    Hi Aga… I’m not the Macaron expert, but I believe the flavourings can apply to both the ‘biscuit’ part and/or the filling. I know Mara will be around here eventually to answer your question, she is very generous with her knowledge and advice about all things Thermomix ;-)

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  56. avatar
    Aga 16 November 2012 at 4:41 am (PERMALINK)

    Hmm, thanks Helene. I’ve read the whole recipe very carefully once again and it seems obvious to me now that when she writes ‘add cocoa powder’ or ‘lime’ it means add it to the macarons and not the filling. And I’m still very confused about how to make the filling! Are you saying that it’s the same way as making the macarons but adding the cocoa or lime to it? So it means I need more ingredients? Or I need to leave out some batter for the filling?

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  57. avatar
    Mara 16 November 2012 at 5:37 am (PERMALINK)

    Hello Aga, I’m sorry I didn’t see your comment earlier. About the flavours, I was talking about the macarons themselves. The fillings in the picture are: chocolate ganache, lemon curd and strawberry buttercream. I’m sure you have a lemon curd recipe. The chocolate ganache is very easy, you just take about the same weight chocolate and cream, chop up the chocolate, add the cream and heat it to 60º speed 2 for a few minutes until all the chocolate has melted. Then you pipe it inside the cookies once it’s cooled down and thickened. The buttercream I use is a bit too complicated to explain here, but you can make a quick version by mixing room temperature butter and strawberry jam using your butterfly at speed 3.

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  58. avatar
    Diane 16 November 2012 at 9:09 pm (PERMALINK)

    Hi Mara
    I’m just making it. Two egg whites were about 90ml but my overall mixture seems so stiff. it kind of oozed out of the piping bag … I did use the amount of almonds you recommended and 140g (thermomix made icing sugar). Does the batter ooze or should it be more sloppy?

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  59. avatar
    Mara 19 November 2012 at 4:15 am (PERMALINK)

    Hello Diane. I’m sorry, I failed to mention it was M size eggs, which are generally between 50-55 grams each, including the yolk. The measures here do matter. Your batter should not ooze. Even if you had the right amount of egg whites, if you overmix it then it will get too runny. You should be able to take control of the amount you pipe every time. If you look at the pictures above, you will see (hopefully) what the consistency should be like. Anyway, the “failures” still taste pretty good and it could be a great addition for a trifle… ;)

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  60. avatar
    Trish 21 November 2012 at 5:47 pm (PERMALINK)

    Hi Mara!

    I have hollow macaroons!! They look perfect but when we bite into them they are more than half air :( I have seen that you say that hollow could mean egg whites overwhipped – but today I only whipped them for 2 1/2 minutes and it made no difference. My eggs are VERY fresh – we have our own chooks. Any ideas?

    Thanks :)

    Trish.

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  61. avatar
    Aga 22 November 2012 at 1:01 pm (PERMALINK)

    Mara, thanks for all your advice, really appreciate it! I’m making them NOW. Second time as the first round was a disaster (they grew so much but were completely flat but I have to say they tasted great) Second round is in oven now, and I can see they are flat too again, and look so ‘pruned’! Disaster again. don’t know what I did wrong, maybe it’s my oven…

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  62. avatar
    Mara 23 November 2012 at 10:27 am (PERMALINK)

    Hello Trish, I’m sorry I didn’t make myself clear with the “overmixing” as I was talking about the cookie batter, not the eggwhites. In fact, the stiffer your eggwhites, the better. Hollow macarons are most commonly undercooked. The meringue rises but once it cools down the weight of the almond makes them deflate in the inside. I think that this may be your issue since fresher eggs have more moisture in them and so you would normally have to beat the meringue LONGER than with regular/older eggwhites…

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  63. avatar
    Mara 23 November 2012 at 10:33 am (PERMALINK)

    Aga, I’m so sorry to hear about that… the pruning could be either that your oven was too hot or maybe that your batter was too acidic, this can be due to colourings, flavours (especially citrus). Or maybe your icing sugar had too much starch in it?
    My advice is to start making unflavoured and uncoloured macarons with a lower oven. Once you know your oven’s temperature and have the feel of the batter, then start experimenting with colours and flavours. For instance, chocolate macarons (shells) tend to be runnier.
    Oh, one last thing, you can increase the sugar in this recipe easily another 30 grams for the meringue. I don’t like it that sweet but the sugar makes it a lot more stable.

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  64. avatar
    Trish 23 November 2012 at 6:50 pm (PERMALINK)

    Aha!! That makes sense :) I’ll give them another go and whip the egg whites longer. I have been using colours – think I’ll just do white ones as you suggest and see how that goes.

    Thank you again for your help :)

    Author
  65. avatar
    MishellaKinsella 6 December 2012 at 2:14 am (PERMALINK)

    Hey Ladies,

    Just did my first batch ever!! The whole process is daunting and like a series of check points. First check: perfect egg whites Second: Disappearing ribbons, Third: piping, Fourth: Time and temperature, Fifth: Feet, colour , skin.

    It was really quick and fairly easy. i made Chocolate Peanut Butter flavour and they turned out great. Ill make sure i measure my egg whites next time because i think the mix was a bit thick, so i ended up with piped peaks. Fantastic instructions- great work!! will be def making these more regularly.

    Author
  66. avatar
    Rebecca 25 December 2012 at 5:31 pm (PERMALINK)

    On Christmas Eve I tried this recipe all day and into the night. First few rounds failed (incorrect piping, an oven that was too hot, a template that put them too close together) but made cocoa ones which really worked! Then I ‘branched out’ to make lime ones. Probably a little too soon, as it was back to the drawing board!

    Author
  67. avatar
    ThermomixBlogger Helene 27 December 2012 at 10:43 pm (PERMALINK)

    Oh my! What a way to spend Christmas Eve Rebecca. I applaud your determination and am SO glad your cocoa ones worked. I think that eating the lime ‘mistakes’ might have been okay too….(?)

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  68. avatar
    Lauren 3 January 2013 at 9:44 pm (PERMALINK)

    I’m relatively new to thermomix and have tried making macarons before – they always turn out okay but I will definitely try the plain ones as I can never get the colour quite right! Thanks for your recips- it looks super easy!

    Author
  69. avatar
    Gdaiva 10 January 2013 at 6:24 pm (PERMALINK)

    I finaly got the Thermomix :).
    Only a few days, but been cooking all day long. The ice creams are the best in the world! Made pizza from very scratch, my own sauce and everything, liver pate, tomato soup, hollandaise sauce, mayo, etc.
    Those macarons looks sooo beautiful!
    I cooked them at 120 for 25mins, but they were stil not done, so i raised temp, anyway i experimented, and for me it was 135C/270F but stil 25min, maybe it has something to do with Alaskan elevation or something.
    They were not as pretty as Mara’s but tasted divine :). Thank you so much for the recipie! Definetly going to cook them often, because I have a lot of egg white leftovers from making ice cream :)

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  70. avatar
    ThermomixBlogger Helene 12 January 2013 at 2:19 pm (PERMALINK)

    Awesome! So excited for you… great to hear how much fun you are having experimenting with Thermomix. Happy mixing in 2013!

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  71. avatar
    Deb 25 January 2013 at 11:33 am (PERMALINK)

    I’d love to try these out using paste colours, at what point should I add this to the mix?

    Only just discovered this blog, it’s fab!!

    Author
  72. avatar
    Mara 26 January 2013 at 12:28 am (PERMALINK)

    Hello Deb, the best way to incorporate colour and control the exact shade that you want is, in my opinion, adding it to the egg whites when making your meringue. If it has any oil in its composition (it shouldn’t) then add it to the whipped meringue along with the almond-icing sugar mixture. If you want to make different color batches then you just mix the almonds and sugar slightly into your meringue and when it is still a very thick batter and not yet glossy just separate the amount that you want and mix the colors carefully so that you won’t overmix.

    Author
  73. avatar
    Kathy 2 February 2013 at 3:36 am (PERMALINK)

    Thanks for all the great advice ladies. I want to make raspberry macarons – do I use frozen, fresh, flavouring???

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  74. avatar
    Mara 3 February 2013 at 1:54 am (PERMALINK)

    Hello Kathy, I’m assuming that you talk about the shells. I’ve made them twice using freeze-dried raspberries which I turn pulverized in the Thermomix. Nevertheless, I have to warn you that, just as it happens with strawberries, raspberries turn brownish when cooked/baked, so they won’t be pretty. If you want them to be pretty, go for flavouring and some gel colour. If you don’t mind the ugly colour, then you can’t beat freeze-dried fruit, the flavour is really sharp and very good. Also, they will take a bit longer to bake.
    Fresh and frozen fruits are a big no-no for the macaron batter.

    Author
  75. avatar
    Alicia 12 February 2013 at 8:33 pm (PERMALINK)

    So, I don’t know what I did wrong as I followed the instructions to a tee, but I’m pretty sure mine are not right. I used hazelnuts instead of almonds and added some cocoa, but that was the only difference. My batter is very thick, and I think I’ll be lucky to get 24 halves made. Just about to put them in the oven now and hoping that they’ll at least taste nice once they’re done, but guessing they’re not going to have that same nice texture

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  76. avatar
    Mara 20 February 2013 at 12:54 am (PERMALINK)

    Hello Alicia, sorry for the delay, I just got my computer back after a painful 2 weeks. I’m really curious to see how they turned out in the end and I would also love to have seen exactly how you did, especially because the batters that include cocoa are usually runnier. I’m sorry that in my circumstances I may not be a lot of help, but here are my thoughts:
    - Maybe the grinding of the hazelnut wasn’t that good. The times could be different from those given to the almonds, I never timed myself while doing hazelnut meal or flour. Also, it’s not the same to use blanched hazelnuts or roasted hazelnuts (the latter ones are my favorite)
    - Maybe you added too much cocoa or it wasn’t 100% pure cocoa powder.
    - My best guess, it needed a little more macaronage.
    Hope something of this helps, at least for your next attempt!

    Author
  77. avatar
    Carley 26 February 2013 at 9:42 pm (PERMALINK)

    Do you have some good filling recipes mara? Thanks

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  78. avatar
    Mara 27 February 2013 at 1:14 am (PERMALINK)

    Hello, Carley. In a comment above you have the description for the fillings in the macarons shown in this post. Any citrus curd is a great filling (I believe there’s a recipe by Tenina that’s a big favorite around here), any type of ganache is also great. The swiss meringue buttercream which was posted in this blog works for me, too. Just go with what you like, could be a simple jam, something as ellaborate as a mousse and anything in between. Since I often have gianduja-like spread I use that a lot, too (tastes pretty much like nutella)

    Author
  79. avatar
    Sally 11 March 2013 at 4:01 am (PERMALINK)

    Hi there – I have never made macaroons in my life but wanted to try. I used this recipe and they turned out perfectly!!!! I would recommend anyone who has ever thought about trying these to do it!!!! I filled mine with Tenina’s salted caramel.
    Thank you so much for the easy to follow instructions!!!!!!

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  80. avatar
    Mara 11 March 2013 at 3:23 pm (PERMALINK)

    Yay Sally! I’m so glad! Would love to see some pictures! And that salted caramel filling sounds perfect, I love “cuttig” the sweetness of the macarons with tart, acidic or bitter fillings but salted caramel is still on my to-do list.

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  81. avatar
    Diane 15 March 2013 at 6:59 pm (PERMALINK)

    Hello Mara, I want to try this recipe with my new thermo. Do you use pure icing sugar or icing sugar mixture? Thanks.

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  82. avatar
    Mara 16 March 2013 at 7:45 am (PERMALINK)

    Hello, Diane, I normally use Thermomix-made icing sugar, which usually has some vanilla in it, aswell. It’s ok to use store bought, just pick a good brand. I don’t know what the icing sugar mixture is so I can’t answer confidently but it should be all-sugar, allowing for a minimum amount of starch or some other drying agent.

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  83. avatar
    MummyDiva 25 April 2013 at 4:05 am (PERMALINK)

    Do I use blanched almonds to make the almond meal? Or is it okay to leave the almond skin on? I have never eaten a macaron in my life, so can’t wait to make and devour.

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  84. avatar
    Mara 25 April 2013 at 8:40 am (PERMALINK)

    Yes, MummyDiva, the almonds should be blanched. The skins would make the flour too coarse. You also have to elliminate the skins when using hazelnuts or any other nuts.

    Author
  85. avatar
    Courtney 5 June 2013 at 11:42 pm (PERMALINK)

    I think you might have missed something in the recipe because I followed it EXACTLY twice and got the same grainy, thick, gross texture. Almost like it needs more eggwhite.

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  86. avatar
    Mara 6 June 2013 at 10:34 am (PERMALINK)

    Hello, Courtney, I’m sorry it didn’t work for you. I give you my word that I didn’t omit a single step, although I could probably have bee more explicit with the directions.

    Grainy texture answers most commonly to two reasons:

    1.- Coarse tant pour tant, either because your almonds or sugar were not fine enough. Try increasing the grinding time a couple of seconds. It really has to look like and have the feel of flour. I’m sure you’ve made flour with you Thermomix before, just look for the same result and remember to do the almonds first, then the sugar and only when they’re both fine do them together with a few turbo blasts to “sift” the mixture.

    2.- Insufficient macaronage. Now, I know I said that I usually get the right texture after 20 folds with the amounts given, but this could vary on how thorough your folding is and the freshness of the eggs. Maybe there are in YouTube some videos to show the texture of batter that you’re looking for. It’s been described as molten lava and I think that’s accurate enough.

    I hope this helps. Of course, there are other recipes which call for raw eggwhites to be mixed in with the tant pout tant and the meringue, maybe these will work for you. I just find that the one above gives me the best result with the less fuss, but I can assure you there are many others.

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  87. avatar
    ThermomixBlogger Helene 6 June 2013 at 10:18 pm (PERMALINK)

    Wow Mara — I just spotted your reply to Courtney! Thanks for such a detailed response. You REALLY KNOW YOUR THERMOMIX!!!! xo

    Author
  88. avatar
    Denese 4 July 2013 at 7:24 am (PERMALINK)

    Hi Mara,
    just read your recipe and cant wait to give it a go. I have never ever tasted a macaroon but with shows like masterchef I have been keen to find a good recipe and give them a go. Best part is that all the ingredients in your recipe are gluten free which is wonderful. My only problem is I have no idea on how to make the fillings. Is there a site that can give me some ideas on what and how to make the fillings? Thankyou

    Author
  89. avatar
    Silvana 7 September 2013 at 4:33 pm (PERMALINK)

    Hi Mara thanks so much for this recipe. Can I ask at what stage to add colouring to the macaron shells please? Thanks

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  90. avatar
    Mara 9 September 2013 at 5:58 am (PERMALINK)

    Hello Silvana, my pleasure. I (normally) colour my macarons while making the meringue, because that’s when the colour gets better distributed. If you want to make a multicoloured batch, then you’ll have to wait until the macaronage: start mixing a bit and then separate your batter in as many batches as colours you would like to make. For this, I find that powder colourings are easier to handle tan gel/paste ones.

    Author
  91. avatar
    Mara 9 September 2013 at 6:05 am (PERMALINK)

    Hello there, Denese, I must have missed your question during my summer holidays. I think you can fill your macarons with almost anything. For instance, ginger jam or buttercream (récipes in this blog) or ganache (there’s a great récipe in the Callebaut videos, also here in superkitchenmachine.com). Also, the chocolate spread from EDC (your EDC has one, too, right?) is a classic at home. My favorite is with lemon curd, I believe Tenina has a kller citrus curd récipe, so there’s another possibility. Any jam will do… Just go with whatever you like and browse around a bit, there’s no shortage of good récipes!

    Author
  92. avatar
    ThermomixBlogger Helene 11 September 2013 at 8:46 pm (PERMALINK)

    Thanks for your great support on these comments Mara! Yes, that is a “killer citrus curd recipe” from Tenina — I believe it’s in the “For Food’s Sake” book. Totally easy, intensely good, and can be used in so many ways.

    Author
  93. avatar
    Sonia 21 September 2013 at 9:43 am (PERMALINK)

    Hi Mara,

    Just tried to make these macaroons for the very first time. Here is what happened: 1. The batter was pretty thick and grainy so I didn’t have control of the piping as it was spilling out. 2. Due to inexperience in piping, they were not uniform in size (practise will make perfect here I guess) 3. They peeled off the paper pretty nicely but have hollow tops 4. Second batch burned at about the 10 minute mark.

    Author
  94. avatar
    Mara 23 September 2013 at 6:10 am (PERMALINK)

    Hello Sonia, I’ll start with the easy one first:

    2.- Yes, it’s mainly a question of practice, mainly. Of course, it’s always easier to pipe a perfect batter.
    1.- I’d say your almonds and/or sugar should have been more finely ground. Also, it could be due to insufficient macaronage.
    3.- It normally means they’re undercooked (meringue deflates and leaves the shells hollow) but because of your issue in number 4 and the first problem you experienced, I’m more inclined to think that your meal wasn’t fine enough. This makes the batter heavier so it won’t rise as well as it should.
    4.- Either they were too small or the oven was too hot.

    Author
  95. avatar
    paula 17 October 2013 at 12:08 am (PERMALINK)

    hi

    we love this recipe but our macarons stick to the sheet! what should we do? everything is good you see the legs- the droth but when we carefully lift it off the legs stick. we used this silicone sheet with holes already ready for the baking. should we put butter underneath so it dosent stick?
    älet me know please ??????????

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  96. avatar
    Mara 17 October 2013 at 12:17 am (PERMALINK)

    Hello Paula, my favorite trick to solve this problema is baking the macarons on regular baking papaer, not silicone, and placing the paper on top of a damp towel for a Little while, maybe 30 seconds. This makes it really easy to peel them off. As soon as you see that they come off easily, get them onto a dry surface or they might get mushy. Don’t grease your baking paper.

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  97. avatar
    sheyling 7 December 2013 at 7:21 pm (PERMALINK)

    Hallo Mara,

    When I use parchment paper, do I have to place the parchment paper on top of a damp towel for a little while?

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  98. avatar
    Nat 7 January 2014 at 7:57 pm (PERMALINK)

    Hello and thank you for your amazing instructions. I”m just about to make a batch and i’m very excited. I was wondering if you have had any experience with adding saffron? do i add it to the egg whites? and do i brew it first? I know it needs to be brewed to release colour and flavour but then it will add too much liquid to the mixture?

    Author
  99. avatar
    Nat 7 January 2014 at 8:12 pm (PERMALINK)

    Also, does sugar play an important part in this? I was wondering if I could lower the amount of sugar or replace some with stevia powder to get the same result but less sweet?

    Author
  100. avatar
    Mara 7 January 2014 at 11:02 pm (PERMALINK)

    Oh, Nat, I’m sorry I never tried using saffron nor Stevia so I really have no idea… I do have some experience with saffron, though, so here’s how I’d go about it: I’d toast it slightly in a dry pan, grind itand let it steep in the eggwhites overnight, they are moist enough and that way you wouldn’t need to add water.

    Author
  101. avatar
    Mara 7 January 2014 at 11:06 pm (PERMALINK)

    @Sheyling: I just saw your question, sorry. You don’t necessarily have to put your parchment on a damp surface, only do i (for about 40″) if your macarons stick to it.

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  102. avatar
    Nat 8 January 2014 at 1:42 am (PERMALINK)

    Thanks Mara, soaking the saffron in egg white is such a great idea :) I did make a batch today without the saffron and i did follow the instruction but the dough must have been too thick because when i piped it out, it was forming points like meringues. they kept their shape albeit pointy but they were hollow inside. I baked them at 120C with fan but it was too soft inside and I ended up baking them for 50 minutes and they came out too hard. Should I bake them at a higher temperature next time? Still not sure why the mixture was too thick.

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  103. avatar
    Mara 8 January 2014 at 2:03 am (PERMALINK)

    Hello again, Nat. The mixture is hard because it needs a tad more mixing, that’s all, it may take a few batches to get The feel for the perfect consistency. As for the oven, do crank the temp up, ovens work in mysterious ways, each has its own thing, mine works at 120° but my first one was good at 150°. You might even try preheating at 170 and then baking at 150. I’m sorry but that too is something you’ll end up figuring out with experience.

    Author
  104. avatar
    Sharon 11 January 2014 at 6:26 am (PERMALINK)

    Hello Mara, I stumbled across your page here via Facebook, and am quite excited! I don’t as yet own my own Thermomix, have just bought the Bellini until I can save enough… I am very new to this and was wondering if you would know if your recipe here would be the same to use with the Bellini as the Thermomix? Thankyou so much, Shaz x

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  105. avatar
    Mara 11 January 2014 at 11:49 am (PERMALINK)

    Hello Sharon, I have Heard about the Bellini but never actually seen one nor cooked with one, so I can’t really tell. I’m sure you can use it to make your macarons, probably there will be some adjustments to be made, but I don’t see why you couldn’t make a fine almond meal and whip your eggwhites.

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  106. avatar
    ThermomixBlogger Helene 13 January 2014 at 12:54 am (PERMALINK)

    Hi Sharon: My understanding from reading user feedback about the Bellini on various forums is that it does have its limitations and not be considered to perform as a Thermomix in all cases. The only thing I would recommend is that you try it for yourself and see how it goes. I think a big part of the fun and challenge of owning a Bellini must be discovering how to adapt Thermomix recipes… ;-)

    Author
  107. avatar
    Nat 2 March 2014 at 10:35 pm (PERMALINK)

    Apologies for the late reply. Thanks for getting back to me. I’m about to make another batch :)

    Author
  108. avatar
    Megan 21 March 2014 at 9:59 pm (PERMALINK)

    Mine failed miserably. I think I’m destined to not be a macaron-ist. But I love them so much!
    Mine didn’t rise at all :(

    Author
  109. avatar
    Shannon Jennings 9 June 2014 at 10:41 pm (PERMALINK)

    I think the measurement is wrong for the sugar, says 10gr. Should it be 100g? 10g wasn’t enough to make a stiff meringue?

    Author
  110. avatar
    ThermomixBlogger Helene 12 June 2014 at 11:01 am (PERMALINK)

    Hi Shannon: If you check the recipe again I think you’ll see the actual sugar content is about 150g. total. There is 140g. icing sugar listed above the 10g of sugar. Hope this helps :)

    Author
  111. avatar
    Louise Dunne 17 June 2014 at 8:12 pm (PERMALINK)

    My macarons are looking perfect except they are flecked with tiny brown specks from the almond meal(it was store bought) they are not pale like your picture. Any advice?

    Author
  112. avatar
    Cami 12 July 2014 at 12:22 am (PERMALINK)

    Hello Mara!
    Thank you for sharing your recipe! I have only one question, what does MC mean here:
    Add your tbsp. granulated sugar, salt, egg whites and whisk for 4 minutes/3½/MC off.

    Thank you so much!

    Author
  113. avatar
    Kristien Belgium 13 July 2014 at 8:47 am (PERMALINK)

    One word : fabulous !!!!!

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  114. avatar
    ThermomixBlogger Helene 13 July 2014 at 11:49 am (PERMALINK)

    Hi Cami — Sorry about the confusion. MC is the abbreviation for Measuring Cup, that small clear cap that sits in the middle of the lid. It’s commonly referred to as the Measuring Cup or MC because it holds exactly 100ml or 100 gr of water and thus works as an easy measuring cup. I often call it the “measuring cap” because that’s what I think of it as. The default in all Thermomix cooking is to have the measuring cap in place on the lid as this prevents food from spitting out the top when heating at high temp and/or blending at high speeds. But sometimes the measuring cap is removed from the lid while cooking with Thermomix when we want to allow steam to fully escape and remove moisture from our food or when we want to prevent additional condensation from accumulating within the jug while cooking. In such cases our recipes will specify “MC off” or “cap removed” etc. Hope this helps ;-)

    Author
  115. avatar
    Dannielle 23 August 2014 at 7:03 am (PERMALINK)

    Hi Mara (and Helene!),
    Great recipe, however even when piping 4cm round macaroons I am only achieving 25 halfves (or there abouts). Would you recommend doubling the batch to increase my yield?
    Thanks!

    Author
  116. avatar
    Lee lee 25 October 2014 at 1:43 am (PERMALINK)

    Ok, so I have to say I’ve been making macarons for about 4 years now, I’ve done a few macaron classes too. But unfortunately every batch that I make in my thermomix FAILS!!! So I though at 8pm on a Saturday night, I feel like baking, and found this recipe. Wasn’t holding out Mach hope, but these were amazing! Best TMX macaron recipe ever! I didn’t even ‘age’ my eggs!
    Thank you soooooooo much!!!

    Author
  117. avatar
    Lee lee 25 October 2014 at 1:46 am (PERMALINK)

    Should add though, I baked them for an extra 3 mins

    Author

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