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Thermomix macarons

Thermomix Macarons

5 from 1 vote

These Thermomix macarons are the ultimate pleasure and afternoon tea treat. The recipe is simple to follow and includes step by step pictures. Everyone dreams of making the perfect macarons and I cannot tell you how often I have failed. After about seven failed attempts last year, I have written macarons off and swore to myself never to try them again. I thought I simply don't have the macaron mojo. This year, with a new flat, a new oven and a new kitchen, I felt motivated again. And after quite a few very successful attempts, I have perfected a super delicious macaron recipe that is definitely worth a try for anyone who felt just like me or feels adventurous. I have prepared step by step instructions below so that you can see exactly what to do. If that is not enough, please visit the Thermomix Tips section to discover my macaron masterclass, including a fabulous Youtube video. In the masterclass I am giving you the lowdown of macrons and everything you need to know to become a master of the art of macaron making. If you have any questions or feel like there is something you have always wanted to know about macarons, leave me a comment.



  • 100 g ground blanched almonds
  • 150 g icing sugar
  • 3 large egg whites
  • 1/2 tsp cream of tartar
  • 80 g caster sugar
  • pink gel food colouring

Vanilla Buttercream filling

  • 150 g butter
  • 300 g icing sugar
  • 1 tsp vanilla extract
  • a few drops of water


  1. The evening before you are planning on making macarons, separate the eggs and keep the egg whites in a bowl in the fridge to 'age' overnight. It will help get a stiffer meringue.
  2. Place the ground almonds and icing sugar in the mixing bowl. Blitz 20 Sec. / Speed 10.
  3. Sift through thoroughly and transfer into a bowl. Set aside. This is called your 'tant pour tant' and will build the basis of the macarons.
  4. Clean the mixing bowl thoroughly and insert the whisk attachment. Add the refrigerated eggs and cream of tartar and whisk 3 Min. / 37°C / Speed 3.5 / no measuring cup. Remove the lid and wipe off the condensation. Then whisk again 2 Min. / 37°C / Speed 3 / no measuring cup. While whisking, slowly add the caster sugar teaspoon by teaspoon through the lid. Wait at least 5-10 seconds between each teaspoon full. The mixture should come together very stiff but smooth.
  5. Whisk again 1 Min. / Speed 3. This is your meringue.
  6. Now prepare your baking trays. Line 2-3 large rectangular trays with greaseproof paper. Put two bowls and your spatula in place. Get the piping bag ready and if you are using food colouring, get that ready as well.
  7. To make the macaron mixture, it is important to do it in stages to avoid having deflated meringue and a runny mixture that you cannot pipe.
  8. Pour 1/2 the tant pour tant in a large bowl and add 1/2 the meringue. Using your spatula, do a circular motion around the edge of the bowl, scraping the meringue towards the middle, then fold your spatula through the centre. This is called a turn. You should apply gentle pressure but be very careful as you don't wish to have deflated meringue. Repeat this 'turn' until the mixture is quite stiff. Then add the remaining tant pour tant and meringue and repeat until everything is incorporated and looks like super thick, spreadable custard. It could take between 20-30 turns to do that. There should  be no large lumps left and it should look quite smooth. There may be a few grains, which is fine. At this stage, you can add a few drops of food colouring and fold under.
  9. Fill the mixture into a piping bag and cut off the bottom so that you have a large opening, about 3cm.
  10. Pipe little dots on the prepared trays with a 3-4cm gap in between each macaron.
  11. Now we are doing the most important trick for the perfect macarons: tapping. Lift the tray with the macarons and tap very hard onto the kitchen surface twice. Very fast movements. Then rotate 90degrees and repeat. Rotate 90degrees and repeat. Do this at least 10-15 times clockwise or counterclockwise, which ever you prefer, until you can see that the macarons are getting flat, even and air bubbles are starting to pop. Now they are ready.
  12. Leave the macarons for at least 30 minutes on the kitchen surface to build a skin. Meanwhile preheat the oven to 130°C No Fan. If you have a fan oven, select the 'no fan' setting or turn it down to 110°C. After the macarons have built a skin on the top, you can bake them in the oven for 15-20 minutes until they have built little feet and look baked from the top.
  13. Remove and leave to cool before removing them from the tray.
  14. To make the filling, place the butter in the clean mixing bowl. Mix 30 Sec. / Speed 5.
  15. Insert the butterfly whisk attachment. Whisk 2 Min. / Speed 3.5. While whisking, slowly add the icing sugar through the lid. At the end, add the vanilla extract and a splash of water. Fill into a piping bag and pipe a bit on half of the macarons. Top with other macaron and store in a jar or cookie tin for up to 4 days. Enjoy!

rate and comment


  1. Janet on October 21, 2016 at 4:29 pm

    Hi Sophia, how many does this recipe make? Thanks!

    • Weehooey A Weehooey A on October 21, 2016 at 5:27 pm

      Hi Janet, they could make between 15-20 🙂 x

  2. Ashlee on October 27, 2016 at 10:55 pm

    can you flavour them?

    • Weehooey A Weehooey A on October 28, 2016 at 5:51 am

      Of course. I have added some orange extract, vanilla extract or even some cocoa powder. I would add the flavouring at the end when you fold the mixture together otherwise it may deflate. 🙂 x

  3. Leesa Traikovski on May 29, 2017 at 2:40 pm

    Just wondering can you use almond meal instead of blitzing blanched almonds??

    • Weehooey A Weehooey A on June 5, 2017 at 9:09 am

      Yes of course, but then I would still blitz it to get a really fine mixture. Hope that helps. x

  4. Jenna on June 25, 2017 at 12:34 pm

    Sophia, if adding coco how much and should this be substituted for another dry ingredient??

    • Weehooey A Weehooey A on July 15, 2017 at 11:04 am

      Hi Jenna, I would go with 20g. Use 20g less icing sugar.

  5. Pauline on May 2, 2018 at 5:03 pm

    Sophia…I love your blog!!! THANK YOU!!!

  6. debba on August 2, 2019 at 4:29 am

    Love this recipe, has worked the 1st time and then the 2nd time, finally after many failed attempts a great easy recipe! Thanks a bunch!!

  7. Tina on October 28, 2019 at 4:47 am

    I absolutely loved this recipe! The macarons turned absolutely perfect right after the first time! Thank you so much!

  8. Maddie on March 23, 2020 at 4:47 am


  9. Mantao Schwab on September 1, 2020 at 10:15 am

    This looks really great! Have you tried it with frozen egg whites before?

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