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
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!
Question: How to cost-effectively implement a high volume French macaron production line while maintaining great product quality?
Pro bakers recognize that scaling a small operation isn’t always as straight forward as one would like. High volume manufacturing operations are built upon exacting, simple, repeatable procedures which aren’t reliant on personnel expertise and know-how. To maintain quality, much of the work is performed by machines, machines that are right for the job. When it comes to baking lots of macarons, consistent batter performance, and product look and feel are without saying very important.
We had learned of Bakon USA and their products years ago and wondered if we could do some experimentation with their one of a kind depositor- the Drop TT. Last week, we got a chance to try our Single Step French Macaron Mix with the Drop TT and below is a summary of half day’s worth of experimentation.
Getting ready to test high volume French macaron production at Bakon USA
The Drop TT is a tabletop depositor that can fill a large tray in about 20 seconds! And with its continuous automatic conveyor, all the user has to do is fill its tank with batter, select a program and push start! Feed it one tray after another and you’ll have thousands of shells piped in no time! So that is the theory…
Bakon USA Drop TT Depositor
The Drop TT has a 30 lbs bin and uses gravity and rotating screws to push the batter through six nozzles sitting below the bin. The size of macaron is determined by how long the screws are rotated. This is part of programming the machine, which also depends on the viscosity of the batter being pumped into the nozzles. For things to work consistently, the batter must have exactly the same characteristics every time. You can also program how many rows and the distance between the rows. We now need to make pounds of batter that is just right for this tech marvel.
Making 20-30 pounds of macaron batter using the traditional make-from-scratch approach would have taken us over an hour of measuring, sifting and folding. Using the Angel Bake single step macaron baking mix, we completed the job in 10 minutes with a pro Hobart mixer. The beauty of using a mix is that we have full control of moisture, mixer speed and mixing time and, as a result, we can deliver precisely the same batter every time! And as an added bonus, the kitchen was left squeaky clean. We didn’t have to crack any eggs (or keep a freezer full of egg whites) or sift and mix ponds of almond flour and sugar. Imagine having to make Italian meringue?
Mixing 10 pounds of French macaron batter
For our first batch, we used 4 KG (8.8 lbs) of the Angel Bake Single Step French Macaron Baking Mix along with 800 grams of 122 ºF – 130 ºF water (4000 grams of mix x 0.2 = 800 grams of water). Keeping with the instructions on the box, we started the Hobart at slow speed (setting one), ran for one minute and shifted to 2nd gear for 3.5 minutes. In no time, we had 10.5 lbs of batter. For our part, we watched the Hobart spin and took pictures. We recommend 0.2 water to mix ratio.
With the help of our Bakon representative, we poured the batter into their Drop TT bin, called up the macaron program and lined up the trays. Ah, we did have to prime the pump by running in continuous mode for a few seconds. Once the nozzles were primed, we were ready to watch the show.
Drop TT at work
In no time we had five trays ready. The oven could only take four. So we stopped and off into a 280 ºF convection oven (fan speed was set to medium). With fingers crossed, we stared at the shells baking and watched as they slowly turned into perfect macarons! Here too, we didn’t drop the trays on the floor nor did we pop any air bubbles with toothpicks. We didn’t even wait for the shells to dry…
Baking French macarons 280 ºF. 15 minutes and medium fan speed
In half an hour, we had four trays done. With a larger oven, we could have done much more as we had more trays and batter in the Drop TT.
Having demonstrated success, we decided it was time to push the envelope. Could we whip up a monster 8KG batch? Why not try? Despite the Hobart suggesting max of 4KG, we went ahead and emptied two boxes of our Single Step Angel Bake French Macaron Mix into the mixer, 1600 grams of water (8000×0.2= 1600) and a pinch of food coloring for good luck.
20 lbs of Macaron mix ready to be mixed
You know the drill, mix at low speed for one minute and then medium for 3.5 minutes at medium speed. Below is a picture of the Hobart and as you can see the Hobart is full!
Made 20 lbs of macaron batter in 10 mins
The ribbon lava like flow was heartwarming!
Checking the consistency of the macaron batter
Let the Drop TT perform its magic… This is really fun to watch. We’ll post videos soon.
Drop TT depositing 6 macaron shells every 1-2 seconds – exactly the same size!
And the results? No trouble.
High vol. macaron production
Check to make sure macarons aren’t hollow…
Macarons turned out perfect in every way!
In closing, we’d like to thank the folks at Bakon USA for giving us time to experiment with their Drop TT depositor. We managed to confirm that the Angel Bake Single Step French macaron mix is a perfect match for the Bakon Drop TT. We demonstrated that we were able to deliver consistent batter characteristics in a high-volume setting, deposit thousands of shells in little time and bake perfect macarons. We are confident that you can achieve the same results in no time as well. We are here to help and get you started. We leave you with half days’ worth of work and experimentation…
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!
Chocolate Flavored French Macaron with Cocoa Swiss Buttercream Recipe
To make chocolate flavored French macarons, simply add a small amount of brown food coloring and chocolate extract (and/or cocoa powder) to the macaron mix, add water, whip as instructed, pipe and bake per instruction on the box.
Prepare three baking trays lined with Silicon Mat (we don’t recommend parchment paper).
Set oven to 280 ºF for convection bake settings or to 300 ºF for conventional bake.
Add cocoa powder and 2 oz warm water (122 ºF) to Macaron mix. Mix at low speed for 1 minute, then medium speed for 3 minutes. If using electric hand mixer, whip the mixture in a deep bowl for 3.5 minutes using the slowest settings.
Place a round pastry tip in a disposable pastry bag, cut the tip. Place it in a tall plastic jar or a glass, and fold over the edge. Pour batter into the pastry bag.
Using guides on your silicon mat, pipe the batter in 1 – 1.25 inch circles. Tap each tray on a hard surface a few times to remove any air bubbles and flatten cookie surface. Cookies will expand to 1.75 inches when you tap the tray (they will fill the silicon mat guide when flattened).
If oven is set to “bake”, let cookies rest for at least 15 minutes or until the surface is dry to touch. Bake for 15 minutes.
If using “convection bake” settings, there is no need to dry the batter as the hot air movement created by the convection fan dries the surface very quickly before batter starts to rise. Bake for 20 minutes.
While shells are baking, whip up the buttercream:
Add 2 oz hot water (160 ºF- same temp as when making tea or coffee) to the mix.
Whisk at high speed for 3-4 minutes until meringue is stiff.
Add brown food coloring, cocoa, and or chocolate flavoring (optional).
Gradually whip in 1.25 sticks of soft unsalted butter. Avoid using cold butter. Whip until the mixture is silky and smooth.
Remove trays from oven. Let shells cool down completely before removing them from trays.
Garnish with buttercream and assemble. Again, make sure shells are cool.
Flavoring note: Some bakers prefer coloring the shells and simply flavor the buttercream only. Feel free to experiment. Chocolate and lavender or chocolate and mint are great combinations. For instance chocolate shells with a mint flavored buttercream would make a great combination.
When adding dry content to the macaron mix (such as cocoa in this recipe), it is a good idea to remove the same amount of mix so the to total dry content remains the same.
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