Bulk French Macaron Baking mix. 25 lbs. Gluten Free. All in – single step all in formulation.
To make simply add mix, water, coloring, and any flavoring.
- Water to mix ratio is 0.20 – 0.22; Water temp 122-130 °F. (Start with 0.22)
- Whip 4-5 mins (medium high) (the mix can be whipped for up to 8 mins)
- Deposit on *oiled* silicon mat. To oil a mat, use 5-6 drops of vegetable oil. Rub across and wipe off the extra oil. You want the mat to have a shiny slick surface.
- Let rest 15 mins.
- Bake at 270-280 for 16-18 mins.
To make 24 macarons or 48 shells, measure 300 grams of mix, add 300×0.22=66 grams of water, add any type of food coloring, whip, pipe, let rest and bake. Contact us via email email@example.com for product support.