Patis'Macaron Extra by PatisFrance brings you a powder preparation for making traditional French Almond Macaron Shells quickly and easily.
Directions of use:
Colored Shells
By weight:
1000 grams of French Macaron Mix
200 grams of Hot Water (about 115F degrees)
Plus coloring (use water-based gel colors)
Chocolate Shells
By weight:
1000 grams of French Macaron Mix
210 grams of warm Water (about 115F degrees)
50 grams of Cocoa Powder
1) Mix with a flat beater on high speed for 4 minutes.
2) Prepare the baking sheetpan with a Silpat silicone baking mat (preferred) or silicone Macaron Baking mat.
If using parchment paper/bakery pan liners, stack two commercial sheetpans together, making sure there is an "air-gap" between sheetpans.
3) Using a pastry bag fitted with a 1/4" round pastry tip, pipe-out the desired size macaron.
4) Shells do not need to rest before baking.
5) Bake at 300F degrees for 22 minutes in a dry oven (bottom heat with convection fan turned-off). 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.
*Recipe above yields approx. 200 small macaron shells.
• Made from Roasted Almonds 26.8%.
• 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 pounds 1/3 ounce
Brand name: Patis'macaron Extra
By world renowned producer Patisfrance, France
Best Use Date: March 19, 2025
*Not kosher, Not gluten-free
