Australia Day Thermomix Lamington Macaron

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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!

Close up Lamington macaron on an Australian Flag

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.

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.

  1. Always have the eggs and groundnuts at room temperature.
  2. 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.
  3. Allow the macaron shell to dry on the bench prior to cooking.
  4. Macarons need to cook in a cool oven.

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Close up of Lamington macaron

Thermomix Lamington Macaron

Julie Carlyle
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.
Prep Time 15 mins
Cook Time 15 mins
Resting 10 mins
Course Dessert, Snack
Cuisine Australian, French
Servings 15 macarons
Calories 213 kcal



  • 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

Chantilly Cream Filling

  • 1 tsp vanilla paste
  • 200 g pure whipping cream
  • 15 g pure icing sugar


Macaron Shell Meringue

  • 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)

Macaron Shell

  • 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.

Chocolate Topping

  • 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.


NOTE: Macarons can be stored unfilled in an airtight container. Once filled they should be served immediately.


Serving: 1MacaronCalories: 213kcalCarbohydrates: 21gProtein: 3gFat: 14gSaturated Fat: 6gTrans Fat: 1gCholesterol: 19mgSodium: 17mgPotassium: 94mgFiber: 2gSugar: 17gVitamin A: 200IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Keyword Australia Day, Chocolate, Cleaning Thermomix, Coconut, Healthy snack, Macaron
Tried this recipe?Let us know how it was!


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.

I hope you have enjoyed this recipe. If you have made this dish I would love for you to come back and comment.

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Thank you for stopping by,

Happy Cooking



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