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Gluten free hazelnut and vanilla macaron mini cakes



12 portion(s)


  • 60 g almonds
  • 140 g hazelnuts
  • 200 g sugar
  • 6 egg whites
  • 10 g vanilla extract
  • 1 teaspoon cream of tartar

Recipe's preparation

  1. Pre heat oven to 160 degrees. 


    Place sugar in mixing bowl and mill 20 seconds / speed 9. Set aside.


    Add nuts to bowl and mill 30 seconds / speed 9. Set aside


    Thoroughly clean and dry bowl. 


    Insert butterfly and place egg whites and cream of tartar into jug, then whip for 3 minutes / speed 4 until stiff peaks form.


    Slowly add the sugar over the space of 3 minutes, teaspoon by teaspoon, through the hole in the lid, with the butterfly still in and blades moving at speed 3. 


    Remove butterfly and gently tip in nut mix and vanilla. Stir to combine for 5 seconds / speed 3 / counter-clockwise operation


    Gently pour mixture onto a baking tray lined with baking paper (baking tray must have edges, not completely flat). Cook in the oven for 20 minutes or until golden on top and brown and crispy at the edges. 


    Allow to cool slightly, then, using your MC, press into the slice to cut out rounds.  


    Top macarons with jam and cream or other toppings of choice. 


Accessories you need

  • Butterfly
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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