• thumbnail image 1
Print to PDF

Print recipe




25 portion(s)

  • 150 grams almonds, blanched
  • 150 gram icing sugar
  • 130 grams egg whites
  • 75 grams caster sugar (1 cup)
  • 2 grams Powdered egg white
  • 6
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. Place almonds & icing sugar in TM sp 9 20sec

    Remove & clean jug with vinegar, dry thoroughly, must be spotless

    Add egg white, caster, sugar and powdered egg white.warm 60degrees, 1min, sp 1

    Add butterfly, 50 degrees, sp 4, 4mins. Till forms glossy meringue. Add coloring in last 30 secs if you want to color macaroons. 

    Fold into almond mixture.

    Pipe onto trays lined with baking paper

    Turn oven to 130 degrees, allow  macaroons to form a skin, approx 30 mins, then bake on oven 15mins  until,they have a firm outer shell. 

    Cool completely  then  fill with desired filling. 



Accessories you need

  • Butterfly
    buy now
  • Spatula TM31
    Spatula TM31
    buy now

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.

Other users also liked...


Add a comment
  • I usually make a ganache with

    Submitted by Paleo-Thermie on 3. March 2013 - 17:54.

    I usually make a ganache with cream, peanut butter & dark chocolate. 


    Login or register to post comments