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
Consistency, Scalability, and Zero Bad Macaron Days
You run a bakery. You know what you’re doing. You’ve mastered the macaron recipe, perfected your technique, and earned your pastry stripes. So… why would a seasoned pro like you consider using a baking mix? Simple: because when you’re operating at scale, success depends on morethan just know-how. It depends on consistency, speed, labor efficiency, and cost control.
Our Angel Bake® Single-Step French Macaron Mix is designed for bakeries like yours—those that value artistry but need to run a tight ship.
When Experience Isn’t Enough
A recent customer shared his story. He had spent ten years in France working in a bakery known for its macarons. When he returned to the U.S., he joined a regional bakery chain that had just launched macarons across their stores. Production happened in a central kitchen, followed by packaging and delivery.
Unfortunately, reality hit fast:
“Our city’s humidity ruined our shells—thin, hollow, fragile. We lost product during production, in transit, and again at the store level. Eventually, I pulled the plug. We couldn’t afford the waste.”
It’s a story we’ve heard many times. Macarons are famously finicky—susceptible to climate, technique, ingredient freshness, staff skill, and even timing. Scaling that kind of volatility is a nightmare.
What Makes Angel Bake Different?
Our Single-Step Macaron Mix is an all-in-one, just-add-water solution. Everything is included: almond meal, powdered egg white, sugar, stabilizers—precisely blended for predictability and ease.
No more:
Popping air bubbles with a toothpick
Sifting almond flour
Measuring egg whites
Heating sugar syrup
Managing meringue consistency
Drying shells before baking
Just add water, mix, pipe, bake. That’s it.
Whether you’re making one pound or twenty, the process is identical. It takes just 10 minutes to prepare perfect batter, every single time.
Built for Foodservice & Production Lines
Angel Bake isn’t just a convenience—it’s a business decision. Here’s what you gain:
Scalability: Increase production volume without increasing complexity.
Consistency: Uniform results across shifts, kitchens, or locations.
Labor Efficiency: No need for highly trained pastry chefs to make the base shell.
Time Savings: Faster prep means faster turnaround and fresher product.
Clean Operations: Less mess, fewer bowls, no syrup pans.
Automation Ready: Compatible with depositors and piping equipment.
Less Waste: No overbeaten meringue, under-mixed shells, or cracked tops.
This is why more bakeries are shifting from scratch-made to mix-based models for high-labor pastries like macarons. Just like pizza chains don’t hand-knead their dough daily, you don’t need to macaronage your way through every batch.
See for Yourself
We’re confident your team will be amazed. Our macarons match or exceed scratch-made in appearance, texture, and taste—and most importantly, in repeatability.
No more stress about weather. No more product loss during shipping. No more bad macaron days.
Here’s a few we made just days ago for our spring photo shoot using the foodservice mix:
Ready to test it in your kitchen? Email us at info@saenafoods.com for samples, specs, and wholesale pricing.
Unlocking the Secrets to Perfect French Macarons with Angel Bake
Crafting impeccable French macarons has often been seen as a formidable, intricate, and somewhat chaotic task. The vast digital expanse is brimming with countless recipes and a wealth of advice on mastering the art of macaron baking. However, achieving that elusive success can often feel like chasing a mirage, with varied outcomes despite following identical steps meticulously—believe us, we’ve been there! It can be downright exasperating!
So, how should a quintessential macaron be? Crisp and fragile, or soft and chewy?
The Anatomy of an Angel Bake Macaron
In this piece, we unravel the anatomy of an Angel Bake macaron for you.
Collaborating with culinary maestros, we’ve concocted and refined a distinctive baking mix, demystifying the art of French macaron baking. A flawless macaron boasts a sleek, uncrusty surface, a soft and chewy heart, void of any hollows, adorned with well-defined feet, and a smooth shell. Following our uncomplicated baking guide ensures creations that epitomize these characteristics! Say goodbye to sifting, intricate folding, hot syrup, messy egg whites, remnants, meticulous measurements, and, above all, any secret techniques or hacks!
We’ve also curated a concise guide and video tutorial elucidating the ease of baking French Macarons using our Single Step French Macaron Baking Mix.
The Anatomy of the Angel Bake French Macaron
Ready to Begin Your Macaron Journey?
Embark on your journey to craft impeccable macarons! For any queries or feedback, feel free to reach out to us at info@angelbk.com or drop a comment. We are here to assist you in every step of your macaron-baking adventure!
Are you excited to redefine your baking experience and delve into the world of effortless macaron baking? Visit www.angelbk.com to explore more about our revolutionary products and witness the magic of Angel Bake!
In the realm of exquisite patisseries, the macaron holds a revered place, symbolizing the finesse and artistry of the pastry chef. Whether modest or extravagant, fruity or chocolate-coated, macarons in their myriad colors and flavors encapsulate the essence of culinary elegance. They’re a testament to a chef’s skill due to their notorious difficulty in crafting but bring immense joy when perfected.
Historically, mastering the macaron was the domain of the seasoned pâtissier, but not anymore…
As America falls in love with this charming and delightful cookie, more and more customers are on a quest to find them. Saena Baking Company through our Angel Bake Single Step French Macaron Mix, enables chefs, caterers, and shop owners of every scale to perfect this high-demand dessert without the complications of traditional recipes. This exceptional product ensures a straightforward baking process, uniform results, impeccable appearance, and extraordinary quality, allowing you to effortlessly create macarons that lead the market while enabling you to infuse your signature look and flavors.
Elevate Your Business with Angel Bake
From the standpoint of business growth, presenting enchanting macarons not only sets you apart but also significantly boosts sales, emulating the success mantra of French patisseries. Imagine the customer response to an imposing macaron tower at weddings, parties, birthdays, corporate events, and during festive seasons! The investment in creating such a marvel is minimal compared to the substantial revenue and customer satisfaction it brings, creating a win-win scenario.
Break Down the Barriers with Angel Bake
Angel Bake products are designed to dismantle the typical hurdles encountered in baking this sought-after confection. We’re here to assist you in initiating your journey of offering delightful macarons, providing demos and samples to get you started!
A Note to Our Existing Patrons:
If macarons are already a staple on your menu, you comprehend the hidden challenges: unfortunate bakes, damage during transit, and the list goes on… We at Saena Baking Company vow to cut down your overall costs and hassles by minimizing failures and damages. The macarons made with our mix are resilient, not hollow, and maintain their integrity for months in the freezer and for several days in a display case.
Join the Angel Bake Revolution
Reduce your operational headaches and escalate your sales with Angel Bake! Our customer feedback speaks volumes—consumers absolutely adore macarons created with the Angel Bake Macaron Mix. Ready to elevate your baking game and delight your customers? Contact us at info@saenafoods.com or visit our website www.angelbk.com to explore our range of products and services. Welcome to a world where baking macarons is a piece of cake!
Since the release of our Single Step French Macaron Baking mix, we’ve been wondering about the versatility of this new formulation. We’d performed much of our testing with 1.2-1.5 inch batter rounds and hadn’t ventured beyond. But what about larger sizes? Well, yesterday we set out to find out for ourselves..
Sizing French Macarons Shells
Very large macaron shell 5″. 3.5″ and the standard size of 1.75″. Made with the Single Step French Macaron Mix
To be brutally honest, we expected to struggle going beyond 2.5 inches! We expected surface cracking, mushrooming, no feet, and wrinkling, …. Our first attempt was 3″ diameter macaron. We prepared the batter per recipe direction, piped the rounds, a couple of taps and into a 280″F convection oven. Twenty two minutes later, we got exactly what we’d hoped for. We were delighted! Could we go beyond? What about 5″ shells? It turned out that the single step mix was so much more versatile than we’d thought possible. The 5″ macaron looked just as perfect as the 1.75″. No wrinkling, smooth surface, no cracks and very nice feet! This is when we knew we’d realized and delivered to our tag line “Perfectly simple, simply perfect!” The only catch here is, you need to increase bake duration when macarons are larger. We’d stopped at 25 minutes, but we could have gone 5 minutes longer for the 5″ shell.
And finally, what could one do with a couple of large macaron shells? Below is a rose raspberry flavored macaron with real raspberries. It will take more than one person to enjoy this one. Wish we could share..
Watch this video to learn how to bake perfect French macarons. Tips for success: measure water amount and temperature closely. Preheat oven well (set to 300 ºF and back off to 280 ºF after loading trays). That is all there is to it. So let’s bake some Macarons!
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