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Macarons my way in the Thermomix

A plate of chocolate macarons

Macarons are not hard, as long as you understand and follow the rules. I’ve attached my recipe, and I’m confident that if you follow the instructions and you have a little understanding of meringue, you’ll be fine.  Although don’t panic if you do have issues, you’re not alone.

I run a three-hour class on making macarons, and I start by explaining what each ingredient does.  I’ve now got this full macaron class online for you. You can start it and complete it at your own pace. I go into what each step in the macaron making process is supposed to achieve.  Once this all makes sense, you can’t really go wrong.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Just like the sourdough class I run, I’ve debunked myths. There is so much misinformation out there. If you’re like me and you need to see this up and close and personal, then check out my classes, where you can chat with me anytime.

A plate of chocolate macarons

Macarons my way in the Thermomix

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Making macaron isn't as hard as you think if you understand what each step is trying to achieve. Learn the rules and you'll master theses delightful treats.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Difficulty Medium
Course Sweets
Cuisine French
Servings 30 – 40 depending on size
Method Thermomix


  • 1 Thermomix


  • 130 g Blanched Almonds or Almond Meal (This could be a mix of 30g pistachio and 100g almonds)
  • 150 g Pure icing sugar not soft icing sugar
  • 100 g Castor Sugar
  • 100 g egg whites old ones if you can, or a pinch of creamof tartar will help. approx four eggs are needed for this


  • Weigh out the 100 grams of caster sugar and set aside for later.
  • Mill the almonds with the icing sugar for 30 seconds on speed 10 and set aside. (This is your Tant pour Tant)
  • Thoroughly clean out your TM bowl, lid and butterfly. The method I use is to take it all apart, wash all the components and put it back together. Dry the contacts underneath and place it back into the cradle with the butterfly in place.
  • If you’re still not confident that all the oil from the nuts has gone, fill the TM bowl with about a litre of water and approx. 100ml of vinegar. Set to speed 3 at Varoma temp for 5 mins.
  • Once it’s done pour the contents out over the lid and leave to dry on a drying rack. This shouldn’t take too long to the TM bowl should be hot, and I would prefer to air dry but if you’re in a hurry use a fresh, clean tea towel or paper towel
  • Place the egg whites in the TM bowl with the Butterfly in place. Set to speed 4/2 minutes (or more if needed), working quickly scrape down the sides with a very clean spatula and start again for another 2 minutes on speed 4 but this time slowly rain in the castor sugar and then your colour (if you're using one). You may need to go a little longer to create stiff glossy peaks.
  • At this stage remove the whites from the TM bowl into another clean bowl and add 1/3 of your tant pour, once this is mixed through, add the rest.

Now it's time to pipe your mix.

  • Once the consistency is right, fill your piping bag fitted with an 8mm tip and pipe into rounds on a Silpat mat or baking sheet.
  • Set the temperature of the oven to 150c
  • Leave to form a crust (or dull finish) before putting in the oven. This may take up to 30 minutes depending on the atmosphere in your kitchen.
  • Once the macarons are cooked, (approx. 12 to 25 mins) drizzle some water under the baking sheet and allow to cool.

If you want to add colour to your mix you have to do this at the time when you mix your meringue and tant pour tant together. You don’t want to over beat or under beat your mix.


    If you use baking paper, your macarons will take less time to cook than a silicone sheet.  Silicone sheets have other issues, I don’t use them for macarons. 
    Another factor in the baking time will be your oven itself.  To test if your macarons are cooked, gently push the top of a macaron with your finger, and if there is no movement (everything looks cooked), they’re done.
    Need more help? Check out our online macaron course.  You can do it at your own pace, and the best part is that I’m around to answer any questions you may have.  Just use the comment boxes within the course.


      1. Sorry that’s what has happened for your Emma, if the mix is too thin and you’ve got the egg whites firm enough, you’re most likly over mixing or working with the batter too long.

      1. Hi Dom, do you mean fillings? If yes, there are so many you can choose from, ganache, buttercreams, cream cheese filling, jam. It’s really up to your imagination.

        1. Yes I meant filling, I am French but still the macarons didn’t work for us they were too runny. ah ah ! But I told my son, at least we tried!!

      1. The mix at the top of the recipe, Almonds and icing sugar milled together is called the Tant Pour Tant. French chefs have a term for everything culinary. Very cool for chefs we can be told to make this and we know exactly what the ingredients and the procedure is. Now you know too. 😉

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