Professional French Macaron Baking Mix – 25 lbs.

Bulk French Macaron Baking mix.  25 lbs. Gluten Free.  All in - single step all in formulation.

To make simply add mix, water, coloring, and any flavoring.

• Water to mix ratio is 0.20 – 0.22; Water temp 122-130 °F.   (Start with 0.22)
• Whip 4-5 mins (medium high) (the mix can be whipped for up to 8 mins)
• Deposit on *oiled* silicon mat.  To oil a mat, use 5-6 drops of vegetable oil. Rub across and wipe off the extra oil.  You want the mat to have a shiny slick surface.
• Let rest 15 mins.
• Bake at 280-300 °F for 16-18 mins.

To make 24 French macarons or 48 macaron shells, measure 300 grams of mix, add 300x0.21=63 grams of water, add any type of food coloring, whip, pipe, let rest and bake.  Contact us via email info@angelbk.com for product support.  No need to pop any air bubbles as there won't be any.  No need to tap down the trays to spread the batter.  Macarons are best served after 1-2 days of maturation in a refrigerator. When used in combination with our filling, the filled shells can be kept frozen for months.  Extracts are a great way to flavor macaron shells and filling as they contain extremely low water content/moisture.

For small amounts, use a hand mixer or stand mixer.  We use a paddle blade, but a

Related blogs and videos: High Volume French Macaron Production and Let's Bake Macarons