Macaron Method
An off white all in mix for the production of Macarons.
Equipment
- Mixing Bowl
- Blender
- Beaters
- Piping Bag
- Baking Tray
- Oven
- Silicon Mat
Ingredients
- 500 g Bakels Macaron Mix
- 105 g Water (approx. 50-55°C)
- Gel Paste Food Colour reduce the water by amount of gel colour added. Total liquid must not exceed 105g per 500g of mix
- Filling of choice Bakels Truffle fillings are a great solution to fill in between the Macarons. You can use Bakels Apito Flavouring Pastes to flavour Bakels White Truffle. Or use Bakels RTU Chocolate Ganache
Instructions
- Place water and liquid colour into bowl (reduce the water by the amount of colour added. Total liquid must not exceed 105g per 500g of mix).
- Add 500g Macaron Mix.
- Blend for one minute on slow and scrape down.
- Beat on top speed using a beater for 6 minutes.
- Pipe onto baking trays lined with silicone mat.
- Allow to stand for approximately 20 minutes.
- Bake at 160 – 165°C for approximately 20 – 25 minutes.
- Allow to cool.
- Sandwich two macarons together using your favourite filling.
Notes
Notes: Add the colour to your macaron mix and add the flavour to your filling. Adding flavours to the macaron mix may cause the mix to fail. Bakels Truffle fillings are a great solution to fill in between the Macarons. You can use Bakels Apito Flavouring Pastes to flavour Bakels White Truffle.
Yield: Approx. 40 Macarons 68x4cm round shell