Macaron Method

An off white all in mix for the production of Macarons.
Prep Time30 mins
Cook Time25 mins
Course: Dessert

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
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