Angel Bake Bulk Macaron Detailed Instructions

Angel Bake Bulk Macaron Detailed Instructions

Angel Bake French Macaron Baking Mix Detailed Instructions

 

Product Description

Angel Bake® French Macaron Baking Mix Single Step All-in French Macaron Baking Mix.

 

Product Specifications

  • Ingredients: Sugar, Almond Flour, Egg Whites, Rice Starch, Polyglycerol Ester of Fatty Acids (E 475), Mono and Diglycerides of Fatty Acids(E471), Xanthan Gum
  • Shelf Life: 24 months from production date
  • Storage Instructions: Store in a cool, dry place, away from direct sunlight.
  • Allergen Information: Contains almonds (nut allergen). Contains eggs.  Gluten Free.
  • Net Weight: 25 lbs.
  • Country of Origin: USA

Mixing Instructions

  1. Prepare Batter:
    • Combine macaron mix, water (0.20 Water ratio to mix), food coloring (optional), and flavoring extract (optional) in a mixer bowl.
      • To hydrate 4KG of mix, use 4000 x 0.2 = 800 grams of water.
      • Recommended water temperature: 122°F–130°F.
      • Add food coloring at any stage of mixing to achieve varied visual effects.
      • Flavoring the shells is optional—for best results, use low-moisture options like Pure Angel Bake® Extracts.
    • Mix using a paddle attachment: LOW speed for 1 minute, then MEDIUM speed for 4 minutes.
      • This baking mix has a high tolerance to varied whipping duration and speeds.
    • Yield: 1000 grams of mix produces approximately 100 macaron shells.

Piping Instructions

    • Pipe batter into 1-inch circles (8–10 grams per portion) on a silicone tray liner.
      • Shell size can vary up to 3-4 inches in diameter.
    • Tap trays to flatten batter.
      • This step is optional.  Batter flattens by itself.  There are no air bubbles to pop.
    • Lightly oil silicone tray liners to prevent sticking (apply 5–6 drops of vegetable oil across the mat, then wipe dry with a paper towel).
      • Only do this if lopsided shells are observed.

Baking Instructions

    • Preheat convection oven to 280°F.
      • Oven temp and cooking times depend on the type of oven, convection fan settings and shell size.  The batter bakes the same as traditional recipes.  Shells can be baked at 240 °F – 300 °F.
      • There is no need to rest the shells when using convection type ovens.  The circulating hot air will dry the surface before the shells rise.
      • Shells can rest for up to 30 mins prior to baking.
    • Bake macaron shells for 16-17 minutes.
    • Allow the shells to cool completely before removing them from tray.

Technical Data

    • Water Absorption: 0.20-0.21 water to mix ratio.   To hydrate 1000 grams of mix use (1000 x 0.2 = 200 grams) of water.
    • Recommended Water Temp: 122°F–130°F
    • Yield: Approximately 100 macaron shells per 1000 grams of mix
    • Recommended Baking Temp: 280°F (convection)