Preparation for smooth shells of macaroons.
Powdered preparation for macaroon shells.
Speed and consistency of the result.
In a 1kg powder for macaroon shells add 290g of water heated to 45-50 ° C. Add dyes and flavors, for liquid dyes, dilute in water.
Beat the robot for 4 minutes at high speed (6-8).
Put the dough in the pocket and mold on a silicone plate.
Bake at 135-140 ° C for 20-22 minutes, open.
Unmould after cooking and let cool.
Store in a cool place (min 10 ° C – max 25 ° C) and dry. These products are sensitive to moisture, close the packaging after use.
1 year closed packaging / 2 months after opening.
Sealed bucket of 4kg.
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