Origin: Holland
Suggested description:
Ingredients:
Macaron mix 1000 grams (6 cups)
Water 200 grams (3/4 cup)
Preparation method:
The macaron mixture is mixed with water for five minutes on medium speed. After mixing, the macaron dough becomes coherent and sticky.
Ready to be added to pressure bags, the macarons are poured into a tray covered with parchment paper, with 120 macarons (10 grams each).
Macarons are left for an hour on the tray to dry before baking.
Baking method:
Bake at 150°C for 15-20 minutes.
For colored macarons, the amount of color required is deducted from the total amount of water recommended and mixed with water before adding color to the mixture at the line stage, so that it does not exceed an amount. For added liquids, add 4 grams of jam or chocolate filling between two macarons.
to stick together.
