Australia Day Thermomix Lamington Macaron
Lamingtons are an iconic Australian cake, but today I’ve given them a makeover and turned them into a more sophisticated version of themselves. I bring you the Thermomix Lamington macaron!
To celebrate Australia Day this year I have gone back into my archives for inspiration. Ten years ago I featured these bite-sized morsels on another website. When I saw the picture I knew I had to convert the recipe for Thermomix cooking.
Macarons are super easy to make in the Thermomix. When I bought my first TM5 this was the recipe I chose to make. See below for some of my favorite flavours.
Thermomix Pink Macarons 
Hazelnut Chocolate Macaron
Before I share the recipe, I have to admit that I actually don’t like lamingtons very much! I don’t know what it is but I’ve never really been a fan. I think my macaron versions make a nicer dessert, especially if you’re having an Australia Day get together.
What does everyone else think? Are lamingtons a yeah or nay?
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Tips for Making Macarons
Below are some watchpoints to consider when you’re making macarons.
- Always have the eggs and groundnuts at room temperature.
- Make sure your Thermomix bowl and butterfly are perfectly clean and dry. They need to be free from any oily residue. If necessary run them through the dishwasher or do a vinegar wash prior to using the bowl and butterfly.
- Allow the macaron shell to dry on the bench prior to cooking.
- Macarons need to cook in a cool oven.
Let’s Connect!
Would you mind tagging me on social media if you make any of my Thermokitchen recipes! Chatting and seeing your pictures really makes my day. #Thermokitchen
I would love to share more delicious recipes with you. For Thermomix recipe inspiration LETS CONNECT on;
This retro Aussie cake has had a makeover! Lamington Macarons are the perfect sweet treat for Australia Day. A cream-filled macaron dipped in chocolate & rolled in coconut.
- 3 egg whites room temp
- 1/4 tsp cream of tartar
- 50 g caster sugar
- 1 1/2 tsp coconut essence
- 200 g pure icing sugar
- 110 g ground almond
- 150 g dark chocolate
- 10 g vegetable oil
- 1/2 cup dessicated coconut
- 1 tsp vanilla paste
- 200 g pure whipping cream
- 15 g pure icing sugar
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Line 2 cookie sheets with baking paper
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Prepare a piping bag by cutting a 1 cm hole in the end.
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Add the icing sugar and almond meal to the TM Bowl. Blitz 3 sec/Speed 9. Reserve for later.
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Clean and dry the TM bowl thoroughly.
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Insert butterfly. Place egg whites and cream of tartar in TM bowl. Whip 3 min/37 degrees/Speed 3.5. (MC OUT)
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Remove lid and dry any condensation.
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Replace lid and start TM 2 min/37 degrees/Speed 3 (MC OUT)
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Slowly add caster sugar through the hole in the lid over 2 minutes.
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Remove lid and dry any condensation.
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Add the coconut essence and whip for a further minute 1 min/Speed 3 (MC OUT)
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Carefully add the meringue to a large bowl.
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Add quarter the almond mixture to the meringue and slowly fold through. Be careful not to deflate the meringue.
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Continue to add the remaining almond mixture to the meringue a quarter at a time, carefully folding through until combined.
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Fill a piping bag with the macaron mixture.
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Pipe consistently sized circles onto the prepared trays. the tray.
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Once the mixture is completed lift the trays and drop them on the bench a few times to allow any air bubbles to escape.
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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.
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Bake for 20 - 25 minutes depending on your oven. They need to be cooked through and sound hollow.
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Remove macarons from the cookie sheet and allow them o cool on a wire rack prior to filling.
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Insert clean butterfly into TM bowl.
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Add cream, sugar and vanilla to a clean TM Bowl.
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Whip ingredients while carefully watching through the MC hole. Without setting a time select speed 3. Stop when the desired consistency has been achieved.
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Place coconut in a bowl. Reserve
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Break the chocolate into cubes, and place in a microwave safe bowl with oil.
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Heat in the microwave in 30sec increments until melted and smooth.
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Dip the macaron shell in chocolate and then straight into the coconut.
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Place the coated macaron back on the cooling rack and continue with the remaining macarons
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Once dry store the macaron shells in an airtight container. Fill immediately prior to serving.
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Place cream in a piping bag. Pipe cream onto half the feet of the macarons.
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Match similar size macarons with their cream filling buddies.
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Serve immediately.
NOTE: Macarons can be stored unfilled in an airtight container. Once filled they should be served immediately.
I hope you enjoy this recipe! Have a wonderful Australia Day and please don’t forget to come back and let me know how you went making my Thermomix Lamington macaron recipe.
