Description
Single-Step Professional French Macaron Baking Mix (Bulk 25 lb)
Angel Bake™ Single-Step Professional French Macaron Baking Mix is a bulk, foodservice-ready formulation designed for high-volume, consistent macaron production. This all-in, single-step mix eliminates the traditional multi-stage macaron process, delivering reliable results with less labor, less waste, and greater throughput.
Produced in an SQF-certified facility, this mix is Kosher certified, Gluten-Free, and Non-GMO, making it suitable for professional bakeries, commissaries, and large-scale macaron producers.
Why Single-Step Matters
Traditional macaron production relies on fragile meringues and time-sensitive steps that introduce inefficiencies and variability. Our Single-Step Professional French Macaron Baking Mix removes those variables, no separate meringue, no macaronage, no guesswork.
Just add water, color, and flavor.
Key Benefits
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Single-step, all-in formulation
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Consistent shells batch after batch
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Reduced labor and ingredient waste
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Scales easily for high-volume production
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Compatible with foodservice bulk operations
Preparation Instructions (Professional Use)
Mixing
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Combine macaron mix, water, food coloring (optional), and flavoring (optional)
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Water-to-mix ratio: 0.20 to 0.22 (start at 0.22)
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Recommended water temperature: 122 to 130°F
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Mix 4 to 5 minutes on medium-high speed
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Mix can be extended up to 8 minutes if needed
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Depositing
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Pipe directly onto a lightly oiled silicone mat
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To oil the mat:
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Apply 5 to 6 drops of vegetable oil
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Rub evenly across the surface
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Wipe off excess oil, mat should remain lightly slick and shiny
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Resting
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Rest piped shells for 15 minutes
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No tray tapping required
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No air bubbles to release
Baking
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Bake at 280 to 300°F for 16 to 18 minutes
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Allow shells to cool before removing
Batch Yield Example
To produce 24 French macarons (48 shells):
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Measure 300 g of mix
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Add 63 g water (300 × 0.21)
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Add food coloring and flavoring as desired
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Mix, pipe, rest, and bake
Flavoring & Finishing
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Shell flavoring is optional
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Angel Bake Extracts are ideal for both shells and fillings due to their extremely low moisture content
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Macarons are best after 1 to 2 days of refrigerated maturation
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When paired with Angel Bake™ Swiss Buttercream Filling, filled macarons can be frozen for months without quality loss
Equipment Notes
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For small batches, use a hand mixer or stand mixer.
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For production batches, a stand or planetary mixer is recommended. Larger batches will require more water (0.23-0.24 for mixing the entire 25 lb bag).
Learn More
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Related blogs and videos: High Volume French Macaron Production and Let’s Bake Macarons
- Videos:
Product Support
Questions or production guidance?
📧 [email protected]
