Pink Thermomix Macarons

Pink Thermomix Macarons are a light crisp almond meringue shell, filled with a flavoured white chocolate ganache. These are so dainty and cute, perfect for any occasion.

Macarons have a reputation of being difficult to make, but with a few simple tips, I’m sure you will find them as easier to cook as any other sweet treat.

In fact, a macaron was the very first thing I made when I unpacked my Thermomix in 2012! I didn’t quite believe the Thermomix could whip egg whites into meringue, so I put it to the test with macarons.

Since that day I have made many different flavoured macarons and pavlova’s, all in the various models of Thermomix. So yes, this recipe is suitable for the TM31, TM5 and TM6.

I first made these pink Macarons for Mother’s Day, but they suit so many occasions.  I’ve made them for Valentines Day and also used the recipe to decorate my daughters birthday cake one year.

This version of pink macaron includes rose water to give the recipe a lovely Turkish delight flavour. Although if you’re not a fan of rose water you could substitute for a strawberry essence or even vanilla.

10 Tips for Perfect Macarons

There are a few very important things to know when making macarons so please read the tips below:

• Give your Thermomix bowl and butterfly whisk a vinegar wash. This is important because any residual oils in the bowl will stop the eggs from forming the meringue. Alternatively you can place the TM Bowl, lid and butterfly in the dishwasher. Let is air dry or wipe dry with a clean tea towel.
• Eggs need to be at room temperature.
• When seperating the eggs ensure none of the yolk contaminates the egg whites or the whites won’t form peaks.
• Icing sugar must be pure icing sugar. Don’t use icing sugar mix as this contains cornflour.
• Folding the almond meal and icing sugar through the meringue gentle allows tiny air bubbles to stay in the batter. These then expand in the oven and give the macaron the rise which results in the frilly feet.
• Once the meringues are piped on the oven tray. Dropping the tray allows any oversized bubbles to escape. This prevents large bubbles rising during cooking and spoiling the appearance of your macaron shell.
• Resting the macarons on the bench prior to cooking is an important step as it creates a skin on the macaron shell. The skin will lift as a whole during cooking, again helping to form the cute little macaron feet.
• The oven is better to be slightly cooler rather than too hot. Most ovens have differing levels of accuracy. Some ovens also have hot spots. It’s very important that macarons are cooked in a cool oven. If the oven is too hot the pink shells will become golden and not as attractive. Carefully watch the shells until you’re sure your oven temperature is okay.
• Macaron shells need to be cooked through, an undercooked macaron will stick to the baking paper and leave behind it’s feet when lifted. If this occurs simply place the macarons back in the oven and bake for a little longer.
• The middle shelf is the best position for cooking macarons.

Thermomix Macaron Ingredients

What can I substitute for…

1. Can I mill my own sugar into icing sugar? SURE! This is a perfect substitute for pure icing sugar. Make sure you mill the sugar until it is perfectly superfine. If there is any courseness in the icing sugar it may leave a crystal texture in the macaron shell.
2. Can I mill my own almonds into almond meal? ABSOLUTELY! Once again, just watch the texture. Mill the almonds so they are as fine as normal almond meal. You will need to be careful not to make almond butter accidentally!
3. Can I substitute almond meal for another nut? YES, Hazelnut meal is a good substitiute for almond meal.
4. Can I mill raw sugar for icing sugar? YES, please make sure its as fine as regular icing sugar.

Piping Bags

These are the piping bags I use. They come in a jumbo size and the box contains 100 disposable bags. I prefer disposable piping bags as reusable bags can be difficult to clean and will end up with an oily residue and smell!
The product is available from the MixShop. Simply follow the link!

Piping Thermomix Macarons

Once you have made your macaron batter, piping them is the next part that may seem tricky. I have a few tips for this step also. Preparing macarons is really simple. Plus when you pipe the mixture they seem to want to form nice little circles.  Any inconsistencies tend to sort themselves out in the oven. Occasionally I might pipe one that looks really terrible, but the kids are always happy to eat it!

• Use a piping bag, don’t much around with a zip lock bag or any other shortcut. It’s just too hard to get neat circles.
• Keep the piping bag completely vertical when piping the shells.
• Start with the nozzle just 1cm from the tray and squeeze the bag gently until the macarons have reached the desired diametre. Then, stop squeezing and lift the piping bag.
• If you want perfectly sized macarons use a baking sheet with circles drawn on it.
• If you don’t have a pre-printed circle sheet then use a small small cup to trace circles on baking paper as a guide.
• OR pipe freehand, I tend to pipe freehand unless I particulary need a uniformed size. When I made the drip cake I piped with a guide because all the macarons needed to be the same.

If you think you have seen these macarons before you are totally correct! I used the same recipe to decorate my daughter’s Chocolate Mud Cake. Here is the recipe for the Drip Cake.

Making Macarons Pretty – Decorations

The last time I made these macarons I decided to decorate them. I think a little bit of extra effort makes them look even prettier.

I used three different methods:

• Sprinkles – Save some ganache filling and brush it on one side of the macaron shell. Then dip the shell in sprinkles. Small sprinkles work best.
• Botanical Gold – Again, use the ganache to provide a sticky surface for the botanical gold rose petals and dip the shell in the rose petals.
• White chocolate piping – Place white chocolate melts in a piping bag and tie the end to close. Drop the piping bag into a glass of hot water. Once the chocolate is melted cut the tip of the end of the piping bag and zig-zag white chocolate over the macarons.

Just some more images to inspire your Macaron making journey.

Since the first time I made macarons, I was totally hooked! I’ve made so many different flavours of Thermomix macarons now. I have included a few others on the website. I really hope you give these ones a try. I’m sure you will be super impressed by the achievement once you have made a batch

I’m never even tempted to buy macarons from the shop now as they are overpriced and I really enjoy choosing the flavour of the shell and filling.

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Pretty Pink Thermomix Macarons

Julie Carlyle

These little macarons are surprisingly easy to make and would make a great surprise for someone special. Light crisp almond meringue shell, filled with a flavoured white chocolate ganache. These are so dainty

Print Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Dessert, Macaron, Snack

Cuisine American, Australian, French

Servings 1 macarons

Calories 2442 kcal

Equipment

• 1 Thermomix
• 1 Piping Bag

Ingredients

 

MetricUS Customary

 

1x2x3x

• 3 egg whites at room temperature
• 1/4 tsp cream of tartar
• 65 g caster sugar 1/4 cup
• 4 drops pink food colouring Queens Foods pink gel is best
• 2 tsp rosewater
• 1 1/4 cups pure icing sugar sifted
• 125 g almond meal 1 cup

White Chocolate Ganache Filling

• 70 g cream 1/4 cup
• 160 gm white chocolate (I use Dream chocolate)

Garnish

• 2 Tbs Botanical Gold Rose

Instructions

 

• Line 2 baking trays with baking paper.
• Add caster sugar to the TM bowl. Mill 5 sec/Speed 9. Remove and reserve for later use.
  65 g caster sugar
• Insert the butterfly in TM bowl.
• Start with eggs at room temperature and separate the egg whites from yolks. 
  3 egg whites
• Add egg whites only and cream of tartar to TM bowl. Beat 2 min/37 degrees/Speed 3.
  1/4 tsp cream of tartar
• Start the TM 2 min/37 degrees/Speed 3. Slowly add the reserved sugar and food colouring through the MC whilst the machine is running.
  4 drops pink food colouring
• Transfer the meringue to a large glass bowl.
• Gently fold ½ of the sifted icing sugar, ½ of the almond meal through the meringue.
  1 1/4 cups pure icing sugar, 125 g almond meal
• Add the rosewater and the remaining sifted icing sugar and almond meal. 
  2 tsp rosewater
• Gently fold the ingredients through the meringue until they are combined.
• Spoon the mixture into a piping bag with a 1cm plain tube. Pipe 3-4cm round macarons onto tray leaving 1 inch for spreading.
• Once the macarons have been piped drop the baking tray from a 10cm height to release any air bubbles in the macaron shells.
• Leave the tray to stand for 30mins. This will allow a skin to form and the pretty frilly feet. 
• Preheat the oven to 130 degrees.
• Bake macarons for 15- 20mins, leave them on the tray to cool.

White Chocolate Ganache

• While the macaroons are cooking add the white chocolate to a clean TM bowl. Chop 5 sec/ Speed 9.
  160 gm white chocolate
• Add cream to the chocolate mixture. Melt 2 min/ 50degrees/Speed2. 
  70 g cream
• Pour the ganache into a bowl and add any colour or flavour. Allow it to cool.
• Once the macarons are completely cooled and the ganache is at a spreadable consistency, sandwich the macaroons together with the ganache. Decorate if desired.

Notes

Allow extra time when making this recipe to allow for the cooling time!

Please ensure that the butterfly is in place to whip the egg whites and that the bowl and blades are perfectly clean. 

It is useful to fo a vinegar and hot water wash to the bowl and butterfly to ensure there isn’t any oily residue which may stop the egg whites achieving the stiff peaks.

 

Nutrition

Calories: 2442kcalCarbohydrates: 274gProtein: 47gFat: 139gSaturated Fat: 52gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 130mgSodium: 327mgPotassium: 784mgFiber: 14gSugar: 246gVitamin A: 1077IUVitamin C: 1mgCalcium: 636mgIron: 5mg

Keyword Healthy snack, Macaron, pink, rose

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