Making Macarons can be a daunting task. This super handy Thermomix Macarons Masterclass will help you conquer all the necessary skills you need.

Macarons. Sounds like music to your ears? No? Have had some bad experiences and made some really horrible looking batches? Welcome to the club. Making macarons is not considered one of the easiest tasks in baking. But I am here to reassure you and take a lot of pressure off you. When you are taking the task of macarons and breaking it down to its individual parts, it is actually a lot easier than you thought. Everyone can make a good meringue and everyone can use their Thermi to mill something. Well those are already the two components of the recipe. Everything else is just a bit of practice. In this Thermomix Macarons Masterclass I will talk you through each step in the making, give you some guidance, tips and tricks and hopefully put you back in the macarons mojo. There is nothing to fear, I have been at the exact same point and after taking a deep breath, concentrating and taking my time, I have also been able to produce some really beautiful looking macarons.

Thermomix Macarons Masterclass

As with all my other masterclasses, I am going to take you through each bit of the making. We are going to cover equipment, ingredients, the steps in macaron making, the oven temperature, some of the characteristics and at the end I have a delicious recipe for you to try and get your hot little hands on. So what are you waiting for, deep breath and let’s macaron. Before we start though, I have been asked this many times. How long does it actually take to make macarons. Well, consider yourself lucky to have a Thermomix because the time nearly halves with it. As a rule of thumb, this is the timeline for macarons:

  • Ageing the egg whites (overnight)
  • Preparing the equipment, preheating the oven (10 minutes)
  • Making the tant pour tant (2 Minutes)
  • Making the meringue (10 Minutes)
  • Folding in the mixture (10 Minutes)
  • Piping the macarons, tapping and leaving them to dry (40 minutes)
  • Baking and cooling (40 minutes)
  • Filling and storing (20 minutes)

In between each step, there is some time to relax and not be in the kitchen but the overall time it takes to make macarons from start to finish is just over 2 hours. That’s less time than making a loaf of bread..


First things first, let us talk about equipment. When making macarons, the equipment is equally as important as the ingredients. It is best to get everything ready in order to avoid panicking halfway through the process. Have the following equipment ready before you start making macarons:

  • 2-3 large baking trays lined with greaseproof paper
  • 3 small bowls
  • 1 large bowls
  • at least 1 spatula
  • butterfly whisk attachment
  • super clean Thermi mixing bowl
  • gel food colouring if needed
  • sieve
  • piping bag (preferably disposable)
  • scissors
  • long glass

A word about piping bags. I usually use disposable piping bags because I find them much easier to use. You can get them from amazon and they usually come in packs of 100. They are much easer to use even if not as nice for the environment. By all means use your fabric ones as well but I prefer to have an easy life when baking so that I can enjoy myself.

If you are using food colouring, make sure it is gel based. The supermarket food colourings are very watery and usually water down the mixture to much and you risk having a sloppy mass that isn’t pipe-able.

The oven and temperature

Your oven can be the differentiating factor between a good and a bad macaron. Unfortunately fan ovens are not the most suitable ones for macaron making. But that doesn’t mean that you cannot bake macarons with a fan oven. The recommendation is to have your oven at a no fan setting at 130°C. If you only have the fan oven, set it to 110°C. Preheat the oven plenty of time before making macarons, so that it has enough time to get to the right temperature and stay consistently so. The use of an oven thermometer is super good as well because you can tell exactly what temperature it is. Most ovens vary up to 30°C or 50°C so placing it in the middle shelf really helps. You can get them from Amazon usually.


There are only a few ingredients involved in making macarons but these have to be exactly the right kind to make it work. The basic recipe only consists of egg whites, ground almonds, icing sugar, caster sugar, cream of tartar and food colouring. Then you can add any variations you like, dried raspberries, desiccated coconut, pistachios, hazelnuts, cocoa powder etc.

‘Aged’ Egg whites

The term of ‘aged’ egg whites refers to the process of separating the egg whites from the yolks and refrigerating them at least overnight before you are making your macarons. The time in the fridge basically ages the egg. To make a very stiff meringue, many recipes call for aged egg whites. You may have heard of this before. However, there is no evidence that this actually has any effect on the meringue itself but I found that through a lot of testing, using egg whites, which have been kept in the fridge overnight, actually helps the meringue hold its shape together. Especially if you made a recipe that required  quite a few egg yolks and you found yourself having egg whites leftover, this is the perfect opportunity to use them up. They should come straight out of the fridge when you are starting with the recipe.

By the way, here is a recipe that makes good use of the leftover egg yolks.

What’s a tant pour tant

Another important element of macaron making is the ‘tant pour tant’, which equals to the almond and icing sugar mixture that you make right at the beginning. Basically it is your flour that holds the shape of the macaron together so nicely and gives it the super tasty flavour. There are again lots of variations on the internet of how much a tant pour tant should consist of icing sugar and ground almonds but the literal translation suggests it should be equal parts. I was quite successful with 1 part almonds and 1.5 parts icing sugar. Others even use 1 part almonds and 2 parts icing sugar. Because you have your Thermomix, you can make this flour super easily. It is simply milled for 20 Sec. / Speed 10 and then sifted through to avoid getting any larger grains in the final mixture. You can prepare a larger batch of the tant pour tant and store it in a jar for up to 4 weeks as well. Just remember to only mill it in batches in the Thermi.



Sifting the tant pour tant

Sifting the tant pour tant




Super fine tant pour tant


stiff egg whites

The perfect meringue

The other part in the macaron making process is the meringue. If you have been struggling to get a really stiff meringue, I do have a master class coming up on that as well but here is what you need to do. You need your butterfly whisk attachment of course and a super clean mixing bowl is a must. There should be no sign of any fatty residue whatsoever. Egg white that comes in contact with fat will not stiffen at all. Firstly, we apply a bit of gentle heat to the egg whites and cream of tartar to get a really stiff mass. The cream of tartar helps achieve a much more stable consistency. Then we go into the second stage where we add in the caster sugar through the lid to make the meringue. It is important to do that in small steps, one teaspoon at a time with at least 5-10 seconds break in between. Add the caster sugar through the lid and then you can see how the meringue becomes lovely and shiny. I do finish off with another minute without heat so that the meringue has a change to cool down but you don’t have to. These are all the parts in the macaron making process. Now it is time to learn how to put it all together.

Thermomix macarons

the finished meringue

Doing a fold

After you have prepared your two base ingredients, the tant pour tant and the meringue, it is time to combine the two to make the macaron mixture. So far, it wasn’t as hard as you thought, right? See, people just scared you too much. The fold can be a little tricky but with the right technique you can definitely do it well. Even if the first batch doesn’t come out as even and as perfect as you think, that is fine because you will get better. To avoid deflating the entire mixture, I have developed an easy technique. Start with 1/2 the meringue and 1/2 the tant pour tant in a large bowl and then add the other half of both later on. The folding step is where most people fail. It is important not to just start stirring everything together. 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 already called a fold. Well done. One done, quite a few more to go. Repeat this step a couple of times, then take a deep breath. You will very slowly start seeing the mixture to come together. Apply gentle pressure and make sure to avoid at all cost to start stirring wildly. Slowly and steady is the macaron way. After you can see some sort of mass coming together, add in the other half of both mixtures and repeat the slow folding move until the mixture comes together like a very thick, almost spreadable custard. Some say count the turns and some others say just look at it. You will see the bigger lumps disappearing and as soon as it looks quite uniform, stop! Over-folding means deflated mixture, which is not pipe-able. This is the finished mixture and can be filled into a piping bag now or at this stage you can add in food colouring. Make sure the piping bag is either fitted with a large plain nozzle or the tip is cut off about 2-3cm in.

creating the macaron mixture

rotating the spatula around the edge of the bowl

folding the spatula through the middle

this is called a fold


Piping the macarons

Congratulations, you have done the most important steps already. From here, not much can go wrong, except for some funny shapes, which is fine. Again, this is something that comes with practice. You can draw little circles as a template on each piece of greaseproof paper about 4cm diameter but you don’t have to. If you apply the same pressure, just press the piping bag down onto the sheet and count 1 Mississippi. Done. Next one. Pipe the macarons leaving a good 3cm gap in between each as they will expand. To secure the greaseproof paper, pipe tiny amount of the mixture on the four corners between the paper and the tray. It will. make piping easier.

Thermomix macarons masterclass


The tapping move is considered the most important part in macaron making because it will make them super uniform and pretty. It is also responsible for the little ‘feet’. The little feet are referred to as the air bubbles that rise when the macaron is baking in the oven. It is important to have feet and it is a sign of a good macaron. Banging the macarons on the kitchen counter as hard as you can in a fast move helps even out the macarons and get a much better consistency. To do this, lift the tray with the macarons and tap very hard onto the kitchen surface twice. Very fast movements. Then rotate 90° and repeat. Rotate 90° 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 flatter, even and air bubbles are starting to pop. Now they are ready and we can go into the last phase.

Thermomix macarons

rotating and tapping

Creating a skin

Before we can bake these lovely macarons in the oven, we need to wait another 30 minutes for them to build a skin. While the oven is preheating, you need to leave the macarons as they are on the kitchen surface or if it is a hot day, somewhere with a draft, to dry slightly. They will build a skin and that will make them a lot more uniform while baking. Therefore little feet will come out as they bake and they will look all pretty. This is the last step before you can then finally bake them for 15 minutes, leave them to cool and then fill them with anything you like. Well done for reading this far, that means you are well equipped now to follow the recipe below and make your first wonderful macarons.

Recipes to practice, variations, etc.

Here you can find a basic recipe to make your first ever macarons. There are countless variations for the fillings, colouring, even the nuts you are using but as a rule of thumb it is important to add less to the cookie and more to the filling so that you don’t get disappointed. Even if you are adding in pistachios or hazelnuts, try and keep the almond contents to at least 50% so that the mixture keeps together well.

I hope you enjoyed this Thermomix Macarons Masterclass and you will make some wonderful macarons at home. I cannot wait to see what you’ve got up your sleeves. Use #thermibakeblog when you are making them at home and post your results on Facebook or Instagram. Don’t be shy, we all can’t wait.

rate and comment


  1. Kaya on December 25, 2016 at 3:44 pm

    Hi. I try to not eat white sugar. Can macarons be made with yellow sugar??

    • admin admin on December 26, 2016 at 2:26 pm

      You can use golden caster sugar as well 🙂 x

  2. Anne Tierney on March 22, 2017 at 2:41 am

    Hi Sophie I just watched your YouTube masterclass on macarons in thermonix. I am wondering are the times and settings the same for the older machines?
    Thankyou for great instructions .

    • admin admin on March 24, 2017 at 9:18 am

      Hi Anne, yes they are exactly the same 🙂 xx

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