Macaron Mix - 500g

A Macaron Shell Premix.

Ingredients:
500g Macaron Mix
105g Water
(Approx 50 to 55 deg C)

Method: Place water and colouring or flavouring into bowl. Add Macaron mix. Blend for 1 minute on slow speed, scrape. Beat on top speed using a beater for 4-5 min. Pipe onto baking paper. Allow to stand approx 20 minutes. Bake at 160-165 deg C, depending on oven. Allow to cool. Sandwich two macaron shells together with icing.

Makes approx 34 full macarons.

Ingredients: Sugar, Almond Flour (30%), Whipping agent {emulsifiers (472b, 477), glucose, milk solids}, Egg albumem powder, Maize starch, Emulsifiers (472e, 481), Thickener. Contains: tree nuts, egg, milk.

May be present due to shared equipment: gluten, soy, sulphites.
Best before 12 months from date of manufacture. Store below 25°C in clean, dry conditions and protected from direct sunlight.

When using Bakels Liquid Colours, reduce the water by the amount of colour added. Total liquid must not
exceed 210g per 1kg of mix.
Use Apito Flavouring Pastes to flavour Bakels White Truffle.
If Truffle mix is too firm, add additional water to soften.
Recipe extensions for 1kg of mix:
CHOC HAZELNUT: Choc Brown Macaron, 450g RTU Choc Ganache and 10ml Hazelnut Essence.
ROSEWATER & GINGER: Rose pink Macaron, 450g White Truffle, 10ml Rosewater essence and 10ml of
Ginger essence.
LIME & GINGER: Green Macaron, 450g White Truffle, 10ml Lime essence and 10ml Ginger essence.
PISTACHIO: Green Macaron, 450g White Truffle, 50g chopped Pistachio nuts and 2 drops Green Colour.
CHOC CHERRY: Red Macaron, 450g RTU Choc Ganache and 10ml Cherry essence.
MUSK: Bright pink Macaron, 450g White Truffle and 10ml Musk essence.
JAFFA: Orange Macaron, 450g RTU Choc ganache and10ml Orange essence.
BUBBLEGUM: Blue Macaron, 450 g White Truffle and 10ml Bubblegum essence.
CREME DE MENTE: Mint Green Macaron. 450g White Truffle and 10ml Crème De Mente essence.
TIA MARIA: Choc Brown Macaron, 450g RTU Choc Ganache and 10 ml Tia Maria essence.
LICORICE: Black Macaron (use black gel), 450g RTU Choc Ganache and 10ml Licorice essence.
ROASTED MACADAMIA: White Macaron. 450 g White Truffle, 50g chopped roasted Macadamia nuts.
LEMON & GINGER: Yellow Macaron, 450g White Truffle, 10ml Lemon essence and 10ml Ginger essence.
COCONUT: White Macaron, 450g White Truffle and 10ml Coconut essence.
RASPBERRY CREAM: Raspberry Red Macaron, 450g White Truffle and 10ml Raspberry essence.
RED VELVET: Red Macaron, 450g RTU Choc Ganache and 10ml Raspberry essence.
JAMACIAN: Choc Brown Macaron, 450g RTU Choc Ganache, 10ml Rum essence and 10ml Coconut
essence.
BUTTERSCOTCH: Choc Brown Macaron, 450 g White Truffle and 10ml Butterscotch essence.
PASSIONFRUIT: Yellow Macaron, 450g White Truffle and 10ml Passionfruit essence.
CHERRY COCONUT: Red Macaron, 450g White Truffle, 10ml Cherry essence and 10ml Coconut
essence.
BLUEBERRY: Purple Macaron, 450g White Truffle and 10ml Blueberry essence.
CAFE LATTE: Coffee Macaron (a good teaspoon of coffee in the hot water), 450g White Truffle and
10ml Coffee essence.
HONEY & DUTCH CINNAMON: Light Brown Macaron, 440g White Truffle, 50 g Honey and 5g Speculaas.
BANOFFEE CREME: Yellow Macaron, 450g White Truffle, 10ml Banana essence and 10ml Toffee
essence.
SPEARMINT: Choc Brown Macaron, 450g White Truffle, 10ml Spearmint essence and a few of drops
(use an eyedropper) of Green colour.
PEPPERMINT CREME: Green Macaron, 450g White Truffle and 10ml Peppermint essence.
CHOC MINT: Green Macaron, 450g RTU Choc Ganache and 10ml Peppermint essence.
CHERRY RIPE: Raspberry Red Macaron, 440g RTU Choc Ganache, 10ml Cherry essence, 20 g Coconut
and 50 g chopped Glace Cherries.
HAWAIIAN: Yellow Macaron, 450g White Truffle, 10ml Pineapple essence and 10ml Coconut essence.
DOUBLE CHOCOLATE: Chocolate Macaron (5 % Cocoa powder), 450g RTU Choc Ganache.
TOFFEE APPLE: Red Macaron, 450g White Truffle, 10ml Apple essence, 10ml Toffee essence and a few
drops of Green colour.
BLACKCURRANT: Purple Macaron, 450g White Truffle, 10ml Blackcurrant essence and a few drops of
Mauve colour.
CHOC BANANA: Chocolate Macaron, 450g White Truffle, 10ml Banana essence and a few drops Lemon
Yellow colour.
SALTED CARAMEL: LIGHTLY grind Rock Salt over a silicone papered tray, pipe White Macarons over
rock salt, 450g Millionaires Caramel.
MANGO: Yellow Macaron, 450g White Truffle and 10ml Mango essence.
ORANGE & MANGO: Orange Macaron, 450g White Truffle, 10ml Mango essence and 10 ml Orange
essence.
PINE MANGO: Light Orange Macaron, 450g White Truffle, 10 ml Pineapple essence and 10 ml Mango
essence.
BEETROOT & RICOTTA CHEESE: Red Macaron (Beetroot powder), 450g of made up Ricotta Cheesecake.
Keep Refrigerated
STRAWBERRY RICOTTA: Pink Macaron, 450g made up Ricotta cheesecake, Strawberry paste to colour
and taste. Keep Refrigerated.
CHOCOLATE RICOTTA: Chocolate Macaron (5% cocoa in mix), 450g made up Ricotta Cheesecake mix
with 25 g cocoa. Keep Refrigerated.
CHERRY RICOTTA: Raspberry Red Macaron, 450g made up Ricotta Cheesecake, Maraschino paste to
colour and taste, 50 g chopped glace cherries. Keep refrigerated.