The Angel Bake Macaron Anatomy

The Angel Bake Macaron Anatomy

Baking perfect French Macarons can be pretty daunting, time-consuming, and messy. The internet is loaded with recipes and advice on how to bake Macarons.  Yet, the truth is that success can be and is somewhat elusive.  It is easy to get different outcomes following precisely the same steps. We say this because it has happened to us. It is just downright frustrating! So what should a macaron look like?  Should it be hard and brittle or soft and chewy?  In this post, we’d like to share the Angel Bake macaron anatomy with you.

Working with industry experts, we have created and perfected a unique baking mix that simplifies French baking macarons.  A perfect macaron has a smooth surface that is not crusty or brittle, has a soft chewy inside, no hollows, a well-formed skirt (feet), and a smooth bottom. And that is precisely what you’ll create when you follow our simple baking instructions. No sifting, special folding techniques, hot syrup, messy egg whites, leftover ingredients, or precision measurements, and above all, no tips or tricks.

Anatomy of the Angel Bake French Macaron
The Anatomy of the Angel Bake French Macaron

We’ve created a brief helpful hints post to answer some of your questions. Check out our video instructions to learn how simple it is to bake French Macarons using our Single Step French Macaron Baking mix. Feel free to contact us at or post a comment/feedback.

Customers Love Macarons

Customers Love Macarons

The mark of a great French patisserie is in the display of their macaron artistry. Be they small or large, fruit-filled or coated in chocolate, in all colors and flavors, macarons show the skill of the pastry chef. Why the macaron, you ask? Because they are notoriously difficult to make but such a pleasure to behold when done right. And to get those perfect macarons on display, you would have to be a highly experienced pâtissier. Until now…

America is catching on to the charming macaron cookie and customers are seeking them out. The Angel Bake Single Step French Macaron Mix aids any chef, caterer or shop owner in mastering this sought-after novelty dessert item. No need to pursue the from-scratch techniques that are fraught with failure when Angel Bake can assure you a simple baking process, consistent results, a perfect look, and outstanding quality. Our mix enables you to effortlessly bake market-leading macarons—you get to customize the look and flavors.

From a business perspective, by offering beautiful macarons you can differentiate yourself and increase sales, just as the French patisserie does. Think of how customers would respond to the impressive macaron tower. Weddings, parties, birthdays, corporate events, ceremonies, Halloween, Valentine’s, Christmas—all are occasions for which buyers would love to have a show-stopping tower! As a chef, caterer or shop owner, your cost to make the tower is a fraction of the potential revenue it will generate. it’s definitely a win-win for both you and your customers.

Angel Bake products remove much of the barriers associated with baking this popular confection. Contact us for demos and samples—we are here to help you get started with offering delightful macarons!

P.S. If you already have macarons on your menu, you are all too familiar with the hidden horrors. Bad bakes, product breaking in transit or damaged by handlers… Our promise to you is that we’ll reduce your overall costs by minimizing unsatisfactory bakes, road damage and handling breakage. Our macaron mix delivers macarons that are neither hollow nor suffer from crusty shells. Additionally, Angel Bake macarons last for months in the freezer and hold up great for 3-4 days in a typical display case. Reduce your headaches and increase sales with Angel Bake. Judging by the feedback we’ve received, customers love macarons made with the Angel Bake Macaron Mix.

Sizing French Macaron Shells

Sizing French Macaron Shells

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..

Decorating a 3.5″ Macaron

Let’s Bake Macarons

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!