Enough of the bread! Vannilla and all her tasters love macarons!
Here's a delicate lavender variation on the basic recipe. I would love to lie and say I make my macarons start to finish in the Thermomix but while I can and have made successful batches using the French meringue methods in the Thermomix, my Italian meringue method give a perfect consistency every time, perfect crunchy shells, chewy centre.
The basic recipe and method can be found here.
To make these lavender ones, simply grind ground almonds, icing sugar and lavender (do add according to taste) i'd do a batch with a teaspoon or two, then if you want a stronger taste just increase next time. It really doesn't taste like eating bar of soap! in the food processor or TM bowl speed 10 until sound changes and mixtures holds round side of bowl.
I have become a great fan of Swiss buttercream for filling my macarons, not least because I can box them and know they won't start a destructive melt down while I get them to their destination. I was in more of a rush with these, so, in need of a Biscoff fix, I mixed a 250g carton of mascarpone with a couple of tablespoons of Biscoff spread ( or maybe it was half a jar! only joking, that was spooned straight into my mouth.)
Do experiment with macaron flavours once you are happy with the consistency that the paste should be. Beware of anything which is going to significantly loosen the paste because once you have added the Italian meringue the mixture may be too running to pipe. All citrus ones taste great but finely grate the rind, rather than grind it with the almond and sugar, as oil is released from the rind if you process it.
Let me know how you get on with this recipe if you have failed with others.