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–+ servings
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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting 10 minutes
Course Dessert, Snack
Cuisine Australian, French
Servings 15 macarons
Calories 213 kcal

Equipment

Ingredients
 
 

  • 3 egg whites room temp
  • ¼ teaspoon cream of tartar
  • 50 g caster sugar
  • 1 ½ teaspoon coconut essence
  • 200 g pure icing sugar
  • 110 g ground almond

Topping

  • 150 g dark chocolate
  • 10 g vegetable oil
  • ½ cup dessicated coconut

Chantilly Cream Filling

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

Instructions
 

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.

Decorating

  • 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.

Assembly

  • 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.

Notes

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

Nutrition

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
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