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French Macaron Mix made with finely ground Hazelnuts

Directions:

1) 1000g Macaron Mix and 200g water.

2) Mix with a flat beater on high speed for 4 minutes.

3) Prepare the baking trays, by placing two sheetpans together and top with a Silpat®, silicone Macaron Baking Sheets or parchment paper.

4) Using a pastry bag fitted with a 1/4" round pastry tip, pipe-out the desired size macaron.

Batter can also be spread as a thin even layer, baked, and then used as a crunchy meringue layer inside specialty tortes.

5) Bake at 300F degrees for 20-25 minutes in a dry oven.  Watch the baking time carefully so the shells do not brown.

6) Allow the shells to cool.  Freeze or store in a sealed container.

7) Fill Macaron Shells with flavored and colored buttercreams, ganaches or almond paste of your choice.

This recipe will yield 200 small macaron shells.

 

•  Made from hazelnuts.

•  Hazelnut aroma and taste, nice crunchy shell.

•  Produces smooth regular macarons.

•  Fast production time.

•  Maximum success rate.

•  Consistent quality.

Net weight:  5 kg / 11 lbs. bag
Brand name:  Patis'Macanoisette

By world renowned producer Patisfrance, France

*Not Kosher