Classic French Macaron Mix

  • 10 LB
  • 63172.14

Dry Blend designed to produce traditional French macarons that can be flavored and colored as desired.

BASIC RECIPE

INGREDIENTS
Name Amount Percentage
Classic French Macaron 2 lbs. 100%
Liquid Egg Whites 8 oz. 25%
Gel Color (as needed) Flavor to taste
INSTRUCTIONS
Small Batch
  1. Blend in mixing bowl: Combine egg whites, color and flavor just to combine, then let hydrate for 5 minutes.
  2. Mix with flat paddle: Mix in low speed for 20 seconds; scrape paddle and bowl sides. Mix in high speed for 4 minutes.
  3. Pipe/deposit: Pipe batter circles with a 1/4-inch straight tip onto a parchment-lined baking sheet.
  4. Bake with open damper: Bake double-panned at 280-285°F/135-140°C for 25 minutes. For convection, bake at 245°F/118°C on high fan speed.
  5. Rotate: Rotate pans during baking, if necessary, to keep baking even.
  6. Allow: Allow product to cool fully before removing from parchment. If they stick, they are most likely underbaked.
  7. Fill: Fill with buttercream, ganache or jam.
  8. Mature: Allow to mature in the refrigerator for 24 hours after filling for the proper texture.