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

• Single-step, all-in formulation

• Consistent shells batch after batch

• Reduced labor and ingredient waste

• Scales easily for high-volume production

• Compatible with foodservice bulk operations

Preparation Instructions (Professional Use)

Mixing

• Combine macaron mix, water, food coloring (optional), and flavoring (optional)

• Water-to-mix ratio: 0.20–0.22 (start at 0.22)

• Recommended water temperature: 122–130°F

• Mix 4–5 minutes on medium-high speed

  • Mix can be extended up to 8 minutes if needed

Depositing

• Pipe directly onto a lightly oiled silicone mat

• To oil the mat:

  • Apply 5–6 drops of vegetable oil

  • Rub evenly across the surface

  • Wipe off excess oil—mat should remain lightly slick and shiny

Resting

• Rest piped shells for 15 minutes

• No tray tapping required

• No air bubbles to release

Baking

• Bake at 280–300°F for 16–18 minutes

• Allow shells to cool before removing

Batch Yield Example

To produce 24 French macarons (48 shells):

• Measure 300 g of mix

• Add 63 g water (300 × 0.21)

• Add food coloring and flavoring as desired

• Mix, pipe, rest, and bake

Flavoring & Finishing

• Shell flavoring is optional

• Angel Bake Extracts are ideal for both shells and fillings due to their extremely low moisture content

• Macarons are best after 1–2 days of refrigerated maturation

• When paired with Angel Bake® Swiss Buttercream Filling, filled macarons can be frozen for months without quality loss

Equipment Notes

• For small batches, use a hand mixer or stand mixer.

• 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

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

• Videos:
  • French Macaron Production With Angel Bake Macaron Mix and Bakon USA Drop TT Depositor.
  • Ultimate Baking Mix for French Macarons

Product Support

Questions or production guidance?
📧 [email protected]