Filled coconut macaroons made with the Thermomix® use not a gram of flour. The egg whites provide all the structure: 4 minutes at speed 4 with the butterfly whisk, and that is it. What you get is a macaroon that is lightly crisp on the outside and still soft inside, with a chocolate-orange cream in the centre.
This is the point where many macaroon recipes go wrong: egg whites are not a flour substitute you simply stir in. They must be whipped to stiff peaks, and only shortly before shaping. The Thermomix® does this cleanly with the butterfly whisk in a single pass, with no second mixing bowl needed.
Filled Coconut Macaroons with the Thermomix®
Ingredients 0 / 7 ✓
- 270 g sugar
- 150 g desiccated coconut
- 100 g milk chocolate
- 50 g dark chocolate
- 1 orange organic, unwaxed
- 50 g double cream
- 120 g egg whites 4 to 5 egg whites
Instructions 0 / 11
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1
Chop the sugar and desiccated coconut.
Add 220 g sugar and 130 g desiccated coconut to the mixing bowl, grind finely for 10 seconds / speed 10 and set aside.
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2
Chop the chocolate.
Break the chocolate into pieces, add to the mixing bowl, chop for 6 seconds / speed 7 and melt for 3 minutes / 60°C / speed 1.
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3
Prepare the orange.
Meanwhile, wash the orange with hot water, dry it, finely grate approx. 2 tsp zest and squeeze out the juice.
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4
Finish the filling.
Add the orange zest and 30 g juice to the mixing bowl together with the double cream and 50 g sugar, then heat for 3 minutes / 70°C / speed 1. Transfer the cream to a bowl and leave to cool in the fridge. Rinse the mixing bowl.
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5
Whip the egg whites.
Insert the butterfly whisk. Add the egg whites and 30 g sugar to the mixing bowl and whip to stiff peaks for 4 minutes / speed 4. Remove the butterfly whisk.
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6
Fold in the coconut mixture.
Add the coconut-sugar mix to the mixing bowl and fold in for 10 seconds / speed 3.
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7
Shape the macaroons on the baking tray.
Line a baking tray with baking paper, then use a small spoon to place rounds of dough approx. 3 cm wide onto the tray with a little space between each, and smooth them flat. Sprinkle the macaroons with the remaining desiccated coconut.
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8
Leave the macaroons to dry.
Leave the macaroons to dry on the tray for approx. 30 minutes.
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9
Bake the macaroons.
Preheat the oven to 150°C fan, bake the macaroons for approx. 15 minutes and leave to cool for 15 minutes.
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10
Fill the macaroons with chocolate cream.
Transfer the chocolate cream to a piping bag fitted with a small round nozzle and pipe onto half of the macaroons.
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11
Finish the macaroons.
Place the remaining macaroons on top and press down gently.
Tip: Store the macaroons in an airtight container in the fridge.
Video
Nutrition per serving
No flour, but a clear order of steps
Classic butter biscuits need flour as their structure. Macaroons do not. Here the stiff egg whites provide the hold and the desiccated coconut the texture. The result is structurally different: lighter, more open in texture, and they spread slightly during baking.
What we pay close attention to in the method: first set the coconut-sugar mix aside, then melt the chocolate and start the orange cream, and only then whip the egg whites and fold in the coconut mix straight away. If you whip the egg whites too early and then wait, you end up with a flatter macaroon. Speed 3 when folding is exactly right: short enough to keep the air in.
Why the cream is the real decision
We developed the filling using milk chocolate and dark chocolate together with orange zest and juice, and that is not a compromise but a deliberate choice. Pure dark chocolate would taste too bitter against the sweet macaroon shell. Pure milk chocolate would be too one-dimensional. The ratio of 100 g milk chocolate to 50 g dark chocolate is balanced so the orange comes through clearly.
If you use jam as a filling, you get a different macaroon. Cherry or strawberry jam works, but the filling texture is softer and the contrast with the coconut shell is less pronounced. The chocolate cream sets firmer, which helps when stacking them in a tin.
One important point: the cream needs time in the fridge before you pipe it. If it is still warm, it soaks into the macaroon shell instead of sitting as a filling. We recommend at least 20 minutes, ideally half an hour.
When macaroons turn out hard or fall apart
Overly hard macaroons are almost always caused by too long a baking time or too high a temperature. The doneness test we use: the surface should be dry and matt, but the base should still give slightly. If you bake on baking paper, you can place a silicone mat underneath as well, which distributes the heat more evenly.
Macaroons that fall apart when you sandwich them usually have too little binding in the mixture. This happens when the egg whites were not truly stiff, or when folding took too long and the air was worked back out. 10 seconds at speed 3 is enough, no longer.
3 days in a tin, frozen for 3 months
Filled macaroons keep in the fridge in an airtight box for up to 4 days. If you want to bake ahead for the festive season: we freeze the macaroons unfilled and the chocolate cream separately. Thaw completely before serving, then fill. The cream sets firm enough in the fridge to pipe well.
If you are looking for biscuits with less effort, our Christmas butter biscuits with the Thermomix® are a great starting point. For biscuit lovers with a taste for American-style treats: our Chocolate Chip Cookies with the Thermomix® are ready in 25 minutes.
Goes well with: Coffee and vanilla ice cream.
