A convenient macaron mix made with almond flour, used for production of traditional French confections.
35 oz/1 kg each
Recipe: 35 oz/1 kg Braun + 7 oz/200 g Warm Water
Final Yield per Bag: 120 1.5 in/3.8 cm Finished Macarons, 240 1.5 in/3.8 cm Macaron Shells
Freeze-stable once baked.
Ingredients: Sugar, Milled Almond Kernels, Powdered Egg White, Acetic Acid Esters of Mono- and Diglycerides of Fatty Acids, Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Dried Glucose Syrup, Skimmed Milk Powder, Salt
Country of Origin: Germany
Preparation:
Mix all ingredients in a mixer at medium speed for 4 minutes.
Pipe the batter onto trays and allow it to sit for 30 minutes.
Bake at 300°F/150°C for 18 to 20 minutes until done.
