vanilla macarons

Here’s a Thermomix-friendly recipe for Vanilla Macarons—light, crisp on the outside, chewy on the inside, with a creamy vanilla filling.

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Vanilla Macarons (Thermomix)

Ingredients (Makes about 20 macarons)

Macaron Shells

• 125 g almond flour
• 125 g icing sugar
• 110 g egg whites (about 3–4 eggs), room temperature
• 30 g granulated sugar

• 1 tsp vanilla extract

• Pinch of salt

• Optional: food coloring

Vanilla Buttercream Filling

• 100 g unsalted butter, softened

• 150 g icing sugar

• 1 tsp vanilla extract

• 1–2 tsp milk or cream

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Instructions

Step 1: Prepare Dry Ingredients

1. Place almond flour and icing sugar in the Thermomix bowl.

2. Mix 10 seconds / Speed 9 to combine and create a fine powder.

3. Sift mixture into a separate bowl to remove any lumps.

Step 2: Whip Egg Whites

1. Clean and dry the Thermomix bowl.

2. Add egg whites and pinch of salt. Whip 3 minutes / Speed 3.5 / 37°C.

3. Gradually add granulated sugar while continuing to whip 3–4 minutes / Speed 3.5 / 37°C, until stiff peaks form.

4. Add vanilla extract and gently mix 5 seconds / Speed 2.

Step 3: Macaronage

1. Fold the dry almond mixture into the whipped egg whites gently using a spatula.

2. Mix until the batter flows like lava—it should fall in ribbons, but not be too runny.

Step 4: Pipe the Macarons

1. Transfer batter into a piping bag with a round tip.

2. Pipe 2–3 cm circles onto a baking tray lined with parchment paper or a silicone mat.

3. Tap tray gently on the counter to remove air bubbles.

4. Let macarons rest 20–40 minutes until a skin forms on top (they should not stick to your finger).

Step 5: Bake

1. Preheat oven to 150°C / 300°F.

2. Bake 15–18 minutes, rotating tray halfway.

3. Cool completely before removing from tray.

Step 6: Prepare Buttercream

1. Place butter, icing sugar, vanilla, and milk in Thermomix.

2. Mix 20–30 seconds / Speed 4 until smooth and creamy.

Step 7: Assemble Macarons

1. Pair shells of similar size.

2. Pipe a small amount of buttercream on one shell and sandwich with the other.

3. Chill macarons in an airtight container 1–2 hours before serving to enhance flavor and texture.

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Tips for Perfect Thermomix Macarons

• Room temperature egg whites whip better.

• Do not overmix during macaronage—aim for lava-like consistency.

• Resting time is key: skipping this step can cause cracked tops.

• Aged egg whites (left in fridge 24–48 hours) can improve stability.

• Optional flavoring: You can add almond extract or a few drops of food coloring.