Macaroon – Dry Mixture
How to order
Product description
Telephone:
eMail:
+41 62 209 66 12
[email protected]
Patiswiss Article Nr.:
Package:
12411
Bag à 5 kg
Use for an economical and rapid production of Macaroons.
Fill and flavour in an array of delicious variations.
Basic Preparation
Mix 1000g Macaroon Dry Mixture with
150g of pasteurised egg white to a smooth dough.
Heat (120°C) 100g water and 400g sugar to a syrup.
Pour the syrup into 170g of stiffly beaten egg white (Italian meringue).
Blend gently with the previously mixed Macaroon dough until the mixture
slightly collapses with a glossy surface.
Pipe on to a flexible baking tray.
Bake for 3 minutes at 220°C with the airflow closed.
Reduce the heat and bake at 190°C for a further 10-12 minutes with the
airflow open.
Leave to cool before filling.
Range of use
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Variously flavoured and sized Macaroons
As confectionary, fill with a variety of butter cream, ganaches or jam.
Use for decorating cakes, flans and pies
Storage:
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Keep in a cool and dry place
Shelf life – min. 9 months when stored as recommended in the original
unopened packaging.
Finished products can be stored in the deep freezer for up to 4 months.
Air tight packaging is recommended.
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Declaration:
Contains hazelnuts and sugar
Allergen information
Contains almonds. May contain traces of hazelnuts and walnuts.
Variations
Macaron Cafe-Praline
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Add 10g liquid coffee flavour into the meringue Italian
Praline filling: 1000g butter cream, 200g flavoured paste hazelnut
(Patiswiss 10981)
Macaron Pistachio
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Add 2g green, liquid food coloring into the meringue Italian
Pistachio filling: 1000g butter cream, 100g pistachio paste
(Patiswiss 10621)
Patiswiss AG • Klärstrasse 1 • CH - 4617 Gunzgen • Tel. +41 (0) 62 209 66 00
www.patiswiss.com • [email protected]