Thermomix Macaroon’s or Macaron’s

 This weekend Christine and I enjoyed the company of another group of lovely Thermomix consultants.  This class was all about the macaroon.  If you find the macaroon a perplexing little morsel you need to check out this class.  
Learning to make them from scratch in the Thermomix has to be the quickest and easiest way I have ever made.  When I say from scratch, we started by milling the nuts, but you know you could even go as far as buying raw almonds and blanching them in your Thermomix bowl.  Because we didn’t have time to dry the nuts we started off with them in their blanched form.
The crisp outer shell and soft chewy inner of the macaroon are what we strive for but sometimes these results can be a little elusive.  I think I can confidently say this method is foolproof as long as you follow the tips and tricks given in the class. 

The macaroon shell is made up of only three base ingredients sugar, almond and egg whites, we discussed how to introduce other flavors without disturbing the delicate balance of the mix.   Colour was also another ingredient we discussed because it’s important not to have our mix too wet by adding loads of liquid colour.  Fillings are where we can really go wild.  We made different types of fillings and discussed what ingredients to choose depending on the event and weather.  What fun.



Green Tea Macaron



A little bird tells me that the youngest student in the class made a batch the very next day.  Apparently they all came out perfect.  Good on you Bibi 😉   I love my job.

Author: Bec

Chef/Patissier

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