Professional French Macaron Baking Mix – 25 lbs.

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 300x0.22=66 grams of water, add any type of food coloring, whip, pipe, let rest and bake.  Contact us via email info@angelbk.com for product support.

Related blogs and videos: High Volume French Macaron Production and Let's Bake Macarons