Australia Day Thermomix Lamington Macaron

Line 2 cookie sheets with baking paper

Prepare a piping bag by cutting a 1 cm hole in the end.

Add the icing sugar and almond meal to the TM Bowl. Blitz 3 sec/Speed 9. Reserve for later.

Clean and dry the TM bowl thoroughly.

Insert butterfly. Place egg whites and cream of tartar in TM bowl. Whip 3 min/37 degrees/Speed 3.5. (MC OUT)

Remove lid and dry any condensation.

Replace lid and start TM 2 min/37 degrees/Speed 3 (MC OUT)

Slowly add caster sugar through the hole in the lid over 2 minutes.

Remove lid and dry any condensation.

Add the coconut essence and whip for a further minute 1 min/Speed 3 (MC OUT)

Carefully add the meringue to a large bowl.

Add quarter the almond mixture to the meringue and slowly fold through. Be careful not to deflate the meringue.

Continue to add the remaining almond mixture to the meringue a quarter at a time, carefully folding through until combined.

Fill a piping bag with the macaron mixture.

Pipe consistently sized circles onto the prepared trays. the tray.

Once the mixture is completed lift the trays and drop them on the bench a few times to allow any air bubbles to escape.

Heat the oven to 120 degrees. Allow the macarons to stand on the bench for at least 20 minutes to form a shell before baking.

Bake for 20 - 25 minutes depending on your oven. They need to be cooked through and sound hollow.

Remove macarons from the cookie sheet and allow them o cool on a wire rack prior to filling.

Insert clean butterfly into TM bowl.

Add cream, sugar and vanilla to a clean TM Bowl.

Whip ingredients while carefully watching through the MC hole. Without setting a time select speed 3. Stop when the desired consistency has been achieved.

Place coconut in a bowl. Reserve

Break the chocolate into cubes, and place in a microwave safe bowl with oil.

Heat in the microwave in 30sec increments until melted and smooth.

Dip the macaron shell in chocolate and then straight into the coconut.

Place the coated macaron back on the cooling rack and continue with the remaining macarons

Once dry store the macaron shells in an airtight container. Fill immediately prior to serving.

Place cream in a piping bag. Pipe cream onto half the feet of the macarons.

Match similar size macarons with their cream filling buddies.

Serve immediately.