Makronen

MACARON
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Distributed by:
SK FOOD TECH VIET NAM
www.skfoodtech.com.vn
MacaronMix
Preparation:
Whip all ingredients, including food colour, 4 - 6 minutes at
the highest level. Form dots with a piping bag (round tip,
diameter 8 - 10 mm) on baking trays lined with baking
paper. Allow surface to dry for 30 minutes (minimum) until
macarons form a thin skin. Bake with low, dry heat and
open vent. Ensure very good humidity extraction in the
oven!
Allow macarons to cool in the fridge for 3 - 4 hours. Fill
as desired, for example with hazelnut cream, jam or
other creams.
Tip:
Do not store macarons too dry!
Batter:
1,000 kg Macaron Mix (3044)
0,200 kg water (approx., 20C)
1,200 kg Batter
Whipping time: 4 - 6 minutes
Resting time: minimum 30 minutes
(well ventilated area) up to
1 hour (depending on climate)
Baking temperature: 140 - 150 C
Baking time: 18 - 22 minutes
Vent: open
Macarons
KO 5001 INT
www.backaldrin.com
Use food colour as desired - when using liquid food
colour, reduce the amount of water accordingly.
Distributed by:
SK FOOD TECH VIET NAM
www.skfoodtech.com.vn
Fill with various creams, as desired.
6
3
Allow surface to dry for a minimum of 30
minutes in a dry atmosphere until maca-
rons form a thin skin.
2
Form dots with a piping bag on
baking trays lined with baking paper.
1
Whip ingredients for 4 6 minutes at
the highest level.
4
Bake with low, dry heat and open vent.
Ensure that there is very good humidity
extraction in the oven.
5
Allow macarons to cool in the fridge for
3 4 hours.
Step by Step Preparation Macarons
Creative Recipe Ideas
Try different avours. Fill macarons with your preferred variety of jam, e.g. apricot,
strawberry, blackberry etc. For a longer storage period dark, white or coloured ganache works well.
Dark Ganache:
0,200 kg whipping cream
0,200 kg dark couverture
0,400 kg dark ganache
Bring whipping cream to the boil, remove from oven and stir in dark or white
chocolate coating until smooth. Allow ganache to cool. Before use, stir until smooth.
The ganache can also be prepared in different colours. Use the basic recipe for white
ganache and simply add the desired food colour.
For a special eye-catcher in your shop window, let your imagination run wild.
MacaronMix
www.backaldrin.com
White Ganache:
0,200 kg whipping cream
0,300 kg white couverture
0,500 kg white ganache
Distributed by:
SK FOOD TECH VIET NAM
www.skfoodtech.com.vn
Kornspitzstrae 1, A-4481 Asten, Telefon +43 7224 8821, Fax +43 7224 8821-16, E-Mail: info@backaldrin.com, www.backaldrin.com
MacaronMix
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Product number: 3044
Characteristics: Simple and reliable production: Mix + water = done!
Chewy center with an extremely thin, smooth crust
Fine, well-rounded almond avour
Creamy llings with a great variety of avours
Various colourful decoration possibilities
Sweet temptation for parties a small piece of the highest art of bakery
Aimed at all trendsetters and those who long for an exclusive
alternative to traditional pastries
The perfect eye-catcher in every shop window
Allergenic substances: eggs and products thereof, nuts and products thereof, milk and
products thereof (including lactose)
Packaging: 8 kg paper bag
MacaronMix
Product information
Distributed by:
SK FOOD TECH VIET NAM
www.skfoodtech.com.vn