Macarons: we explain how to prepare the most delicious French cakes with Thermomix


The first time I tried to make these delicious French bites I did not get the result I expected, I had to try up to three times to be satisfied, stubborn that is one. I thought I would not make them again, because although we liked them a lot, they do not always come out well, but when I discovered this recipe for macarons with Thermomix, the little worm of preparing them again bit me and here is the result.

What is avoided by using the Thermomix is ​​the need to use a thermometer to make the meringue syrup, as well as to be aware of the mixer, because with this robot the time is programmed and we forget the rest. And the ganache to fill the macarons is perfect! you just have to cool it enough to harden. My kids liked it so much that they asked me to do more next time so they could spoon it up.


For 12 units
  • Ground almonds (for the macarons) 60 g
  • Icing sugar (for the macarons) 140 g
  • Egg white (for the macarons) 60 g
  • Icing sugar (for macarons) 1 tablespoon
  • Salt (for the macarons) 1 pinch
  • Food coloring (for macarons) 4 drops
  • Liquid cream (for the chocolate ganache) 120 ml
  • Chocolate fondant (for the chocolate ganache)) 120 g
  • Butter (for the chocolate ganache) 35 g
  • Sugar (for the chocolate ganache) 25 g

How to make macarons with Thermomix

Difficulty: Easy
  • Total time 1 h 30 min
  • Elaboration 1 h 15 min
  • Cooking 15 m

We started preparing the template to make the macarons, I used a sheet of greaseproof paper on which I drew 3.5 cm diameter circles with a pencil. Afterwards, I placed the sheet on a cookie sheet making sure that the part with the pencil was down. To fix the sheet to the tray and prevent it from bending in the heat of the oven, I fixed the corners with a little butter.

We also prepare a pastry bag with a 1 cm diameter smooth nozzle. We weigh the ground almonds and the sugar in a bowl and pass them through a strainer twice, discarding what does not pass through the sieve. We place the butterfly on the blades. We put the egg whites, the spoonful of sugar, the pinch of salt and the drops of food coloring in the clean glass. We program 4 min / speed 3´5.

We immediately remove the meringue to a bowl and gradually add the almonds and ground sugar. Remove carefully with the spatula and with the least possible movements. We pour the mixture into the pastry bag and we form the macarons on the template that we had prepared. 24 shells come out. We lift the tray about 5 cm and let it fall on the work surface, so that the mass of the macarons settles and they are smooth.

We let the macarons rest between 30 minutes and an hour, so that a crust forms on the surface (they have to be able to touch without sticking to the finger). Meanwhile, we prepare the chocolate filling. In the clean glass of the Thermomix, we put the cream and we program 4 min / 90º / speed. spoon. Add the chopped chocolate and program 1 min / speed. 2. Add the butter and sugar and mix 30 sec / vel. 2. Pour the ganache into a bowl and let it cool in the fridge.

We preheat the oven to 140ºC. We bake the macarons for 12-15 minutes. We take out the tray and let them cool completely before taking them off the baking paper, if they are very cold they will come off without problem. When they are cold, we join them two by two with a little chocolate ganache put in a pastry bag.

With what to accompany the macarons with Thermomix

I think you do not need many tasting tips to account for this recipe for macarons with Thermomix, in case you try to breathe between cupcakes, because you are going to love them. Purists say that before filling them it is better to freeze them, but I have not tried it, the truth is that the same day that I have prepared them they are all finished. You will tell me if you do.

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