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PatisFrance brings you an "all new" powder preparation for making delicious, traditional French Macaron shells quickly and easily. Directions of use:
Colored Shells
Mix 1000 grams of French Macaron Mix with 200 grams of warm Water (about 85F degrees) plus coloring (use water-based colors).
Chocolate Shells
Mix 1000 grams of French Macaron Mix with 210 grams of warm Water (about 85F degrees) and 50 grams of Cocoa Powder.
Mix with a flat beater on medium speed for 4 minutes.
Prepare the baking trays, by placing two sheetpans together and top with a Silpat or parchment paper.
Using a pastry bag fitted with a 1/4" round pastry tip, pipe-out the desired size macaron.
Bake at 300F degrees for 20-25 minutes in a dry oven. Watch the baking time carefully so the shells do not brown.
Allow the shells to cool. Freeze or store in a sealed container.
Fill Macaron Shells with flavored and colored buttercreams, ganaches or almond paste of your choice. * See Image Gallery.
This recipe will yield 200 small macaron shells.
• Made from almonds.
• Classic almond aroma and taste, nice crunchy shell.
• Easy to color and flavor.
• Produces smooth regular macarons.
• Fast production time.
• Maximum success rate.
• Consistent quality.
Net weight: 5 kg / 11 lbs. bag
Brand name: Patismacaron
By world renowned producer Patisfrance, France | 
